I’m not starting the holiday updates just yet as today’s been a wee bit trying.
Mini Minx woke around about Oh.My.God.o’Clock cutting her second big molar; then Midi decided around an hour later that she’d slide into my bed and kick me in various sore and skinless bits, just for the hell of it; Maxi capped it all by wetting the bed for the second night in a row about 45 mins later, so around 0500hrs. It was haaaaaard not scolding her, and I had to remind The Boss (through gritted teeth), “Look, make her up a *proper* nest on the floor – this isn’t a punishment, she didn’t pee on the bed on purpose”.
So the colours in my world were rather muted today. And there was me moaning only yesterday that I was so tired that I wasn’t safe to drive. Still, I had to laugh when my day got worse – my business email got hacked and apparently sent 1/4 million emails before my host suspended it. Great! Wonderful day. So I made saffron buns. I’m munching my 5th now and I’m feeling much better. Fancy the recipe?
Saffron Buns450g strong white flour 1 teaspoon dried yeast good pinch each of mace, ground cloves, ground nutmeg 50g caster sugar 100g butter (salty or not, doesn’t matter) 300ml diluted sherry (you decide the proportions of water to sherry – just make it 300ml total) 100g currants 1/2 teaspoon saffron Heat up the diluted sherry and steep the saffron in it for as long or as short a time as you like. Make up the dough with the ingredients (For the breadmaker, that means put all the dry stuff in, add the butter, splosh in the sherry mix, put the currants in the dispenser and hit the ‘raisin dough’ setting) (To do by hand, melt the butter, add to the sherry mix. Mix the dry ingredients. Mix in the currants. Add the sherry mix. Knead like hell. Leave to rise for an hour.) When the dough is ready, split it into 24 pieces. Plop each into a little muffin hole in a muffin tin (I find the mix doesn’t stick to the tin, so just plonk it in the bare tin, no need to grease or line. Though that might just be the texture I personally make it at, so don’t hate me if yours sticks). Leave to rise for another hour. Bake at Gas 6, 200degC for 20 mins. Leave in the tin 10 mins to cool, then onto a wire rack. Eat, eat, eat!
I’ll add a photo later this week, or you could make them and add a photo of yours…? That would be very cool. Anyway, I’m off to bed. Via the kitchen, for my 6th bun. Oink!