br>Stir in the quark, saffron, sugar, salt, and 7 cups
icrowave for 2 minutes. Put saffron into the boiling water and
dd the milk and the saffron.
Warm the mixture to
Dissolve yeast in 1/2 cup warm water; add sugar and 1/2 cup flour and let rise.
Put saffron in 1 cup water; simmer and cool to lukewarm.
Sift flour, 2 cups sugar and salt and cut in shortening.
Add currants and nutmeg.
Add saffron that has been cooled.
Add lukewarm water (at least 2 cups); let rise until double.
Form into buns; let rise.
All ingredients should be room temperature.
Bake at 350\u00b0 for 25 to 30 minutes.
Makes 2 (9 x 13-inch ) pans.
*Let saffron stand in water 1 hour before making the buns.
/2 cup boiling water, saffron, and 1 pinch salt in
Mix Crisco sugar and salt together.
Add remaining ingredients.
Knead these together.
If dough is too sticky, add more flour.
Let stand overnight to rise.
Form into 24 balls or buns in the morning.
Put into a greased pan.
Let rise again about 1 1/2 hours.
Bake at 350\u00b0 for 30 minutes or until brown.
ame directions.
Add the saffron to the liquid and mix
ragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts
ame directions.
Add the saffron to the liquid and mix
ntil soft. Add rice and saffron; stir 2 to 3 minutes
Stir saffron in to warm milk, cover
o 250\u00b0F Lay the saffron threads on a piece of
tablespoon sugar.
Dry saffron in warm oven and pound
Add saffron to boiling water.
Allow
FOR THE CINNAMON BUNS: Combine brown sugar, 1 tablespoon
mooth puree.
Crush the saffron in mortar and pestle.
or 30 minutes.
Pound saffron threads, place in a small
he heat and stir in saffron strands, sugar and almonds.
50\u00b0F.
Put the saffron in a cup and put