Saffransbrod or Saffron Bread
1/2 teaspoon saffron (ground)
1 cup milk, lukewarm
2 envelopes active dry yeast
1/3 cup sugar
1/2 teaspoon salt
1 egg beaten
1/2 cup butter or margarine,
melted
1/2 cup raisins (optional)
4 cups sifted flour
Garnishes: beaten egg and
additional raisins


Spoon one tablespoon of the warm milk over saffron and let stand for a few minutes.

Dissolve yeast in remaining milk. With a wooden spoon, stir in sugar, salt, egg, butter, saffron mixture, raisins and half of the flour. Mix until well blended.

Gradually add more flour, mixing until dough is smooth and not too firm.

Turn dough out onto floured surface and knead for 10 minutes. Place dough in a buttered bowl, turning the dough over so it will be greased on all sides.

Cover with towel and let rise in a warm place until double in bulk. Punch down dough and knead lightly.

Flour hands and pinch off small pieces of dough. Roll out on floured surface into 7-inch-long strips. Make each into an S-shape, curling each end. Stick a raisin in each curl.

Place buns on buttered baking sheets (or cookie sheets covered with parchment paper). Cover and let rise until an impression remains when finger is gently pressed into dough.

Brush buns with beaten egg. Bake at 400 degrees for 10 to 15 minutes. Makes about 20 buns.

Note: Dough can also be shaped into braided loaves. Sprinkle with top with sugar and sliced almonds to garnish. Swedish pearl sugar, if you can find it, is very decorative.