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Ingredients
- 1 3/8 teaspoons saffron
- 4 1/8 tablespoons yeast I prefer fresh yeast, but dry works too
- 3/4 cup butter
- 2 1/8 cups milk
- 6 3/4 tablespoons sugar
- 4 1/4 cups plain flour
- 1 pinch salt a small of
- raisins
Method
- Grind the saffron with a tablespoon of sugar, until completely dissolved.
- Melt the butter and add the milk and the saffron, it needs to be lukewarm (or slightly warmer if you are using dry yeast).
- Mix the yeast with a little bit of the fluid, to dissolve it.
- Add the sugar, salt and most of the flour.
- Work it till a soft, smooth dough.
- Leave to rest for about 30 min under a tea towel.
- Work the dough gently and for two big logs.
- Cut into strips and form into sausage shapes.
- Working from both sides at ones roll towards the middle to form a tight S-shape.
- Place two raisins in the centre of each "curl" (see photo).
- Leave to rest again for a further 30 min.
