Baking Saffron Buns - The Victorian Way


North to the Future
I don't know how many of you enjoy the wonderfully judgy Mrs. Crocombe (who was an actual cook 100 years ago at Audley End House, a largely early 17th-century country house outside Saffron Walden, Essex, England) on youtube. I love all her vids and her most recent is baking Saffron Buns for Easter . That is something I'm doing this weekend, though I personally eschew wheat these days. Still, all ingredients are on hand and I love bread-baking, having done it for almost 60 years with many ribbons on the wall. Enjoy -


RT: 9:08 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.
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