Saffransbrod - cooking recipe

Ingredients

1 cup milk, scalded and cooled to lukewarm
2 tablespoons yeast, dissolved in
1/2 cup warm water
1/2 cup sugar
1 teaspoon salt
1/2 cup softened butter
5 eggs, beaten
1/4 teaspoon saffron
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon freshly grated fresh lemon rind
5 cups unbleached flour
1/4 cup raisins
1 egg, beaten

Preparation

Combine the milk through the flour.
Turn out on a floured board and knead until elastic and smooth.
Let rise until doubled in size (2-21/2 hrs).
Punch down and knead briefly; divide in half.
Shape each half into braids by rolling dough 3/4\" thick, then cutting into 8\" strips and shaping these into rounded strands.
Braid strands.
Decorate with raisins and brush with egg.
Bake at 350\u00b0 25-30 minutes.
Cover and cool on rack.