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Categories:Viewed: 54 - Published at: 8 years ago
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)
Method
- 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°) for 15 to 20 minutes.
- Bake buns in hot oven (425°) for 5 to 10 minutes or until done.
