Saffron bread:

  1. Scald 1/2 cup each of milk and cream.
  2. Add 1/2 cup butter.
  3. Cool to lukewarm.
  4. Dry 1 tablespoon saffron in a slow oven (250ºF) until it is crisp.
  5. Pound it to a powder in a mortar.
  6. Add it to the milk.
  7. Stir in 1 beaten egg, 4 tablespoons sugar and 1 yeast cake or an envelope of dry yeast, softened in 1/4 cup lukewarm water.
  8. Stir in about 4 cups of flour r enough to make a thin dough.
  9. Add 1 teaspoon salt and 1 cup raisins.
  10. Continue to stir vigorously until the dough is thick and glossy.
  11. Cover the dough and let it rise in a warm place until double in size.
  12. Add more flour or enough to make a firm dough.
  13. Turn the dough out onto a floured board.
  14. Knead until it does not stick to the board.
  15. The dough may be shaped into buns, crescents or a Christmas wreath.
  16. To make the wreath, form the dough into a long roll.
  17. Form it into a large ring on a oiled baking sheet.
  18. With scissors, cut the ring almost through at 1/25 inch intervals.
  19. Turn the slices alternately to the right and then to the left.
  20. Bush the buns or wreath with lightly beaten egg.
  21. Sprinkle with sugar and blanched, slivered almonds.
  22. Let it rise in a warm place for about 1 hour or until it’s double in size.
  23. Bake in a moderate oven (375ºF).
  24. 20 minutes for buns and 45 minutes for the wreath.

List of ingredients required:

  • 1/2 cup milk.
  • 1/2 cup cream.
  • 1/2 cup butter.
  • 1 tablespoon saffron.
  • Eggs.
  • Sugar.
  • 1 yeast cake or an envelope of dry yeast.
  • Water.
  • Flour.
  • 1 teaspoon salt.
  • 1 cup raisins.