Title: Cornish Potato Saffron Buns
Categories: Ethnic Bread
Yield: 1 Batch

1	c	Mashed potatoes
		And potato water
1	dr	Saffron
1		Yeast cake
1	c	Sugar
1	c	Milk
1	ts	Sugar
6	c	Flour
1/2	ts	Nutmeg
1	ts	Cinnamon
1	ts	Salt
1	c	Currants
1		Egg
1 1/2	c	Or 2 cups shortening

Put potatoes on to boil; cut up saffron and put boiling water on it and steep it. Scald milk, let it cool to lukewarm and add the yeast. Keep it covered in a warm place until it is fluffy. Add the warm mashed potatoes and saffron to the risen yeast. Add 2&1/2 cups flour. Let sponge rise for about an hour. Keep it warm and covered. Mix sugar, shortening, spices and egg into sponge. Pour sponge into 3&1/2 cups flour. Knead for about fifteen minutes after adding currants. Let dough rise until it doubles itself. Make into buns and let them rise until they won't rise when you dint them with your finger. Bake in a hot oven for 10 or 15 minutes.

Do not have any draughts. Have everything warm but not hot.

Mabel Weller [from Great Aunt Ellen's Recipes]

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