Saffron Bread(Saffransbrod)

• 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)

1. Mix yeast with 1 tablespoon sugar.
2. Dry saffron in warm oven and pound smooth with small amount of sugar or dissolve in 1 tablespoon brandy.
3. Mix milk, saffron, sugar, salt, egg, butter and small amount of flour.
4. Add yeast and remaining flour; beat with wooden spoon until smooth and firm.
5. Sprinkle with flour; cover with clean towel and let rise in warm place until doubled in bulk, about 2 hours.
6. Turn out on floured baking board and knead until smooth.
7. Divide into portions and make braided loaves and/or buns in different shapes.
8. Place on buttered baking sheets; cover and let rise.
9. Brush with slightly beaten egg.
10. Sprinkle with almonds and coarse sugar; bake in moderately hot oven (375u0b0) for 15 to 20 minutes.
11. Bake buns in hot oven (425u0b0) for 5 to 10 minutes or until done.

flour, milk, yeast cakes, egg, saffron, butter, sugar, salt, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449341 (may not work)