Kegin Esther Cornish Cooking - Saffron Buns
Esther Johns shows how to make saffron buns, Kernewek.
The fluffiest saffron buns I have ever eaten | Lussekatt |Santa Lucia
In this video I show you how to make the fluffiest saffron buns. Lussekatt are really famous in Sweden and traditionally eaten on Santa Lucia´s day13.12.
For this recipe it is really important to heat ingredients to max 37 degrees Celsius to not destroy the yeast. The yeast needs some time to do its magic???? but the result will be a fluffy and juicy dough, so it´s worth waiting????
Lussekatt Recipe:
500 ml milk
12 g dry yeast
150 g butter
1 g saffron
250 g quark (10% fat) ( I used the brand kesella)
180 g sugar
960 g flour
1 egg+ 1 tbsp milk
raisins
How to make Saffron Loaf
THIS WEEKS RECIPE: How to make Saffron Loaf
Ingredients
Loafs: 2
2oz. Fresh Yeast (50g)
2.5 Cups Milk (6dl)
1g Saffron
2 Teaspoon Salt
3 Tablespoons Vegetable Oil
6.4 cups Flour (15dl)
Directions
Oven Temperature: 475ºF + 400 ºF (250ºC + 200 ºC)
Time: 40min
1. Crumble the yeast into a big non metal bowl then add lukewarm milk
2. Stir until the yeast dissolves then add the Saffron and stir around
3. Add salt, vegetable oil and half of the flour and start to knead the dough
4. Add the rest of the flour and knead the dough for a few minutes
5. Cover the dough under a blanket to rise for 45min
6. Knead the dough on a lightly floured table and then split the dough into two parts
7. Make two loafs out of the dough and set them on a baking tray and cover with a blanket for another 20min
8. Take a sharp knife and make a few shallow slices into the loafs before baking them in the oven
9. Bake them in 475ºF (250ºC) for 5min at the bottom of the oven then lower the temperature to 400ºF (200ºC) for 35min
10. Done! Enjoy
SUBSCRIBE TO OUR CHANNEL
If you like our videos please subscribe and share our videos with friends, family and coworkers.
CHECK OUT OUR BOOK:
Cooking Made Easy in 30min or Less -
EQUIPMENT
Camera:
Camera #2:
Camera #3:
Boom Arm:
Microphone:
Mouse:
Keyboard:
Monitor:
MacBook:
EDITING SOFTWARE
Adobe Premiere Pro CC
Adobe Photoshop CC
Adobe After Effects CC
FOLLOW US
Twitter - @hideoutcooking -
Instagram - @hideoutcooking -
Facebook - @hideoutcooking -
SCHEDULE
New recipe out every Tuesday!
How to Make Saffron Buns - The Victorian Way
???? Order your copy of Mrs Crocombe’s cookery book here: ????
Mrs Crocombe is making Saffron Buns for Easter. Saffron is a very expensive ingredient, grown in both the South West and near Walden (hence the name, Saffron Walden). They are a lovely treat and guaranteed to bring a bit of colour to any Easter table.
English Heritage is a charity, working to preserve the story of England and bring it to life.
Enjoy these videos? Support us by subscribing to our channel:
The Victorian Way is filmed on location at Audley End House and Gardens in Essex, UK.
INGREDIENTS
Makes 10-12 buns
Flour - 250g / 9 oz / 2 cups
Sugar – 55g / 2 oz / 1/3 cup
Salt – a pinch
Yeast – 4g dried or 10g fresh
Milk – 90 ml / 3floz / ½ cup, slightly warmed
Eggs – 1 egg, lightly beaten
Currants – 55g
Spices/Cinnamon, cloves and mace – a pinch of each
Lemon – the zest of ½ lemon
Caraway seeds - (optional) ¼ tsp
Butter – 30g / 1 oz/ ¼ stick
Lard – 30g / 1 oz/ 1 tbsp
Saffron – pinch, soaked for 2 hours in 2 tsp warm milk
To glaze:
1 egg
Pinch of salt
1 tbsp milk
METHOD
First, make a basic bread dough. Combine the flour, sugar, salt, egg and yeast together with enough milk to make a soft, but not sticky dough. Knead for 15-20 minutes and set aside in a warm place, covered with oiled plastic wrap or in a bowl with a cloth over until it has doubled in size (roughly 2-3 hours).
Once the dough has risen, remove it and flatten it out slightly. Soak the saffron in the warm milk to get most of the colour out. You can then add add your other ingredients. Put the spices, lemon zest, lard, saffron in its milk (which should now be yellow) and currants in the middle, fold it up, and knead again, folding and squeezing so that the new ingredients are well-incorporated (NB: these days you can also just put everything in a food mixer armed with a dough hook!). Cover again, and leave to double in size once more.
Once the dough has risen, lightly grease two baking sheets and shape your dough into 12 equal buns. Round them off and leave in a covered bowl for 20 minutes to double in size once again.
Whilst waiting, create a glaze with an egg, a pinch of salt, and 1 tbsp of milk. When ready, brush over each bun. Then, bake in the oven at 180c / 350F for 15-20 minutes until each bun is golden brown. Serve on their own, or slathered with butter!
SUBSCRIBE TO OUR YOUTUBE CHANNEL:
FIND A PLACE TO VISIT:
LIKE US ON FACEBOOK:
FOLLOW US ON TWITTER:
FOLLOW US ON INSTAGRAM:
Cornish Saffron Cake (Tezan Saffern) ◆ 1930s Recipe
★ About: “From time immemorial, Saffron-currant-cakes have been the boast of our Cornish house-wives” said the renowned Truro-born clergyman, poet and historian Richard Polwhele in his 1836 book ‘Reminiscences, in Prose and Verse (Etc.)’.
And in her 1890 book, Cornish Feasts and Folklore, Penzance poet and folklorist Margaret Ann Courtney explains that ‘in some parts of the county it is customary for each household to make a batch of currant cakes on Christmas Eve. These cakes are made in the ordinary manner, coloured with saffron, as is the custom in these parts. On this occasion the peculiarity of the cakes is, that a small portion of the dough in the centre of each top is pulled up and made into a form which resembles a very small cake on the top of the large one, and this centre piece is usually called “the Christmas”. Each person in a house has his or her especial cake, and every person ought to taste a small piece of ever other person’s cake. Similar cakes are also bestowed on the hangers-on of the establishment, such as laundresses, sempstresses, charwomen, &c.; and even some people who are in the receipt of weekly charity call as a matter of course, for the Christmas cakes. The cakes must not be cut until Christmas-day, it being probably “unlucky to eat them sooner.”’.
There is so much that has been written about Cornwall’s famous saffron cakes, yet before spotting this 1936 recipe written exactly a century after Mr Polwhele wrote of their heritage, we had yet to sample one ourselves. Saffron loaves and buns have been made in Cornwall since it was introduced to the county in the 14th century when it was traded for copper and tin. The colour of sunshine, this loaf is heavy with fruit and as soon as it comes out of the oven you can see that it’s something special.
We enjoyed a slice each fresh from the oven, one buttered and the other with a good spread of clotted cream and the 1930s rhubarb and ginger jam that we made not long ago. It was heavenly.
__________________________________________
★ Ingredients:
14 oz / 400g Strong White Flour
¼ oz / 7g Fresh Yeast
213 ml Tepid Water
¼ tsp. Sugar
¼ tsp. Salt
¼ lb / 113g Caster Sugar
¼ lb / 113g Mixed Peel
¼ lb / 113g Butter
¼ lb / 113g Currants
¼ tsp Allspice
A pinch of Saffron
★ Full instructions: __________________________________________
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________
♪ Music: Frozen In Love by Aakash Gandhi
KARDEMUMMABULLAR | Swedish Cardamom Buns
Everything you need to know to make the best Swedish Cardamom buns!
UPDATE! (30/4/2023): I have gotten some comments that the dough is really stiff for some people. Flours are different in every country and have different rates of absorption. If you feel your dough is stiff or dry add 50g more milk and mix for an additional 5 minutes. The bun dough in later videos has also been changed to fix this issue.
If you’d like a printable version of this recipe you can find that HERE:
Tips and Tricks for freezing, defrosting, proofing, reheating and storing:
RECIPE:
Dough:
500g (2 cups) nonfat milk
1100g (9 ¼ cups) AP flour
200g (1 cup) sugar
200g (¾ cup plus 2 Tbsp) room temperature butter
23g (2 Tbsp) ground cardamom
70g fresh yeast (23g or 2 ⅓Tbsp dry yeast)
15g (2 ½ tsp) salt
-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard.
-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Sprinkle on a generous amount of the cardamom sugar
-fold into thirds
-Roll out and start to portion
-Shape as desired
-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well.
-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour.
-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle them with cardamom sugar.
-Let cool (if you can wait that long!)
-Enjoy!
Butter Filling:
300g very soft butter
250g sugar
3g vanilla sugar
3g salt (optional)
Mix all together. This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling
Cardamom Sugar:
100 sugar
40 cardamon
You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you.
Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise.
Tiktok: cecilia.tolone
Instagram: cecilia.tolone
Website: