Saffron Bread(Saffransbrod) - cooking recipe

Ingredients

8 c. flour
2 1/2 c. lukewarm milk
2 yeast cakes
1 egg
1 tsp. saffron
1 c. melted butter
1 c. sugar
1/4 tsp. salt
30 blanched almonds, ground
1 c. seedless raisins (optional in dough or as decoration for buns)

Preparation

Mix yeast with 1 tablespoon sugar.
Dry saffron in warm oven and pound smooth with small amount of sugar or dissolve in 1 tablespoon brandy.
Mix milk, saffron, sugar, salt, egg, butter and small amount of flour.
Add yeast and remaining flour; beat with wooden spoon until smooth and firm.
Sprinkle with flour; cover with clean towel and let rise in warm place until doubled in bulk, about 2 hours.
Turn out on floured baking board and knead until smooth.
Divide into portions and make braided loaves and/or buns in different shapes.
Place on buttered baking sheets; cover and let rise.
Brush with slightly beaten egg.
Sprinkle with almonds and coarse sugar; bake in moderately hot oven (375\u00b0) for 15 to 20 minutes.
Bake buns in hot oven (425\u00b0) for 5 to 10 minutes or until done.