Saffron buns #2
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Plain flour |
| 1 | pinch | Salt |
| ½ | teaspoon | Ground cinnamon |
| 4 | ounces | Butter |
| ¾ | ounce | Fresh yeast |
| 4 | ounces | Castor sugar |
| 1 | large | Pinch saffron; infused in |
| 5 | fluid ounce | Hot milk; for 30 minutes |
| 6 | fluid ounce | Devonshire cream |
| 2 | Eggs; beaten | |
| 4 | ounces | Currants; cleaned |
| Beaten egg, to glaze | ||
Directions
NB This dough has to be made the day before it is to be cooked.
Sift the flour with salt and cinnamon, then rub butter into the seasoned flour. Cream yeast with a little of the sugar. When the infused milk has cooled to warm, strain it and add the cream to it, add the yeast mixture also. Pour this mixture into a well in the centre of the sifted flour, together with the beaten eggs. Add currants and knead the mixture. Cover and leave to rise in the refrigerator overnight.
Next day, set oven at 375F, (190C Gas Mk 5). shap dought into buns and leave to prive for 15 minutes. Then brush tops lightly with a little beaten egg sprinkle with remaining sugar and bake in pre-heated oven for about 15 minutes.
Submitted By IAN HOARE On 05-14-95