Saffron buns
	A traditional Cornish recipe
Welcome Family History Tree Recipes Photo Album Names and Addresses	Saffron buns Saffron colours the cake bright yellow, and gives it its distinctive flavour. Saffron comes from the autumn-flowering crocus sativus and is expensive to buy - the saffron is the stigmata of the crocus, and over 4000 blooms are required to give one ounce of saffron.   3 lbs flour 1 1/2 lb lard 3/4 lb of butter 1 lb sugar 4 eggs one and a half to 2 lb of dried fruit 2 packets of saffron 4 oz yeast warm milk Cut up saffron, soak overnight in boiling water, about 1/4 pt. Rub the butter and lard in the flour, add the sugar, and the currants. Warm a little milk, pour it over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the centre of the flour. Cover it with a sprinkling of the flour, and when the yeast rises through this flour and breaks it, mix by hand into a dough, adding milk as needed, and the saffron water. Knead and shape into rolls. Leave in a warm place to rise for a while. Bake in med oven til golden brown
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