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  • Welcome to Audley End House.

  • As Easter is almost upon us

  • I'm going to make saffron buns.

  • I grew up with these, as saffron is grown in the south-west of England where I'm from.

  • They'll make a lovely treat and are guaranteed to bring sunshine to any Easter table.

  • For this recipe you will need:

  • flour

  • sugar

  • some yeast

  • salt

  • eggs

  • warm milk

  • currants

  • butter

  • lard

  • lemon

  • spices

  • caraway seeds

  • and saffron.

  • First I'm going to make a basic bread dough

  • enriched with sugar, egg and milk.

  • It's very important to mix your dough well.

  • A pinch of salt

  • and now my yeast

  • and then gradually add the milk.

  • Sometimes if we're busy, I ask Fanny from the dairy to make the bread.

  • Bread making is often part of the dairymaid's job, and we're lucky for Fanny's father was a baker.

  • I encourage the girls to knead the dough for about 20 minutes.

  • As they get more experience, they'll be able to feel when it's ready.

  • When you've kneaded the dough long enough

  • it needs to be set aside somewhere warm to prove.

  • It needs to double in size - it could take two or three hours.

  • You'll need to use your judgement.

  • Now that the dough has risen, it's time to add the other ingredients.

  • You can add what spices you like

  • but I have already pounded some cinnamon, mace and cloves.

  • Some lemon zest,

  • lard,

  • butter,

  • some whole caraway seeds,

  • and the currants.

  • I'm now going to add my saffron, which I've crushed a little and soaked it in warm milk

  • for two hours, just to get most of the colour out.

  • Saffron is expensive.

  • I am told in weight is more expensive than gold.

  • It is grown in Devon and Cornwall

  • but in the olden days it was grown here in Walden.

  • That is why it's often known as Saffron Walden.

  • Saffron is useful.

  • It adds colour - a beautiful gold - and a very, very distinctive taste.

  • Once it's been kneaded enough again a second time

  • you need to put it aside somewhere warm and let it rise.

  • I've already greased my baking tray with butter and now I'm going to shape the buns.

  • These are very popular at breakfast time, but they'd need to be a little larger than this.

  • I'm going to make them small for afternoon tea.

  • We're going to serve these with other traditional Easter dishes like spring roast lamb.

  • Lent isn't much observed nowadays so you can eat them when you like.

  • I'm going to glaze them with an egg wash mixed with milk and a pinch of salt.

  • And there you are.

  • These are now ready for 20 minutes in a moderate oven.

  • Leave them in the oven until they're golden-brown. Be careful not to burn them.

  • These are best served hot slathered in butter.

  • So there you are - saffron buns.

Welcome to Audley End House.

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サフランパンの作り方 - ビクトリア朝の方法 (How to Make Saffron Buns - The Victorian Way)

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    Summer に公開 2021 年 01 月 14 日
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