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.