• Cornish Potato Saffron Buns

    0 votes


    • 1 c. Mashed potatoes And potato water
    • 1 dsh Saffron
    • 1 x Yeast cake
    • 1 c. Sugar
    • 1 c. Lowfat milk
    • 1 tsp Sugar
    • 6 c. Flour
    • 1/2 tsp Nutmeg
    • 1 tsp Cinnamon
    • 1 tsp Salt
    • 1 c. Currants
    • 1 x Egg
    • 1 1/2 c. Or possibly 2 c. shortening


    1. Put potatoes on to boil; cut up saffron and put boiling water on it and steep it. Scald lowfat milk, let it cold to lukewarm and add in the yeast.
    2. Keep it covered in a hot place till it is fluffy. Add in the hot mashed potatoes and saffron to the risen yeast. Add in 2&1/2 c. flour.
    3. Let sponge rise for about an hour. Keep it hot and covered. Mix sugar, shortening, spices and egg into sponge. Pour sponge into 3&1/2 c. flour. Knead for about fifteen min after adding currants.
    4. Let dough rise till it doubles itself. Make into buns and let them rise till they will not rise when you dint them with your finger. Bake in a warm oven for 10 or possibly 15 min.
    5. Don't have any draughts. Have everything hot but not warm.
    6. Mabel Weller [from Great Aunt Ellen's Recipes]

    Similar Recipes

    Leave a review or comment