Cornish Potato Saffron Buns Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 cup: Mashed potatoes,
And potato water,
1: dr Saffron,
1: Yeast cake,
1 cup: Sugar,
1 cup: Milk,
1 tsp: Sugar,
6 cup: Flour,
1/2 tsp: Nutmeg,
1 tsp: Cinnamon,
1 tsp: Salt,
1 cup: Currants,
1: Egg,
1 1/2 cup: Or 2 cups shortening,
Directions:
Put potatoes on to boil; cut up saffron and put boiling water on it
and steep it. Scald milk, let it cool to lukewarm and add the yeast.
Keep it covered in a warm place until it is fluffy. Add the warm
mashed potatoes and saffron to the risen yeast. Add 2&1/2 cups flour.
Let sponge rise for about an hour. Keep it warm and covered. Mix
sugar, shortening, spices and egg into sponge. Pour sponge into 3&1/2
cups flour. Knead for about fifteen minutes after adding currants.
Let dough rise until it doubles itself. Make into buns and let them
rise until they wont rise when you dint them with your finger. Bake
in a hot oven for 10 or 15 minutes.
Do not have any draughts. Have everything warm but not hot.
Mabel Weller [from Great Aunt Ellens Recipes]
Source from luhu.jp
and steep it. Scald milk, let it cool to lukewarm and add the yeast.
Keep it covered in a warm place until it is fluffy. Add the warm
mashed potatoes and saffron to the risen yeast. Add 2&1/2 cups flour.
Let sponge rise for about an hour. Keep it warm and covered. Mix
sugar, shortening, spices and egg into sponge. Pour sponge into 3&1/2
cups flour. Knead for about fifteen minutes after adding currants.
Let dough rise until it doubles itself. Make into buns and let them
rise until they wont rise when you dint them with your finger. Bake
in a hot oven for 10 or 15 minutes.
Do not have any draughts. Have everything warm but not hot.
Mabel Weller [from Great Aunt Ellens Recipes]
Source from luhu.jp