Sweet Saffron Buns

• 1/2 cup boiling water
• 1/2 teaspoon saffron
• 1 pinch salt
• 1 (2 ounce) package cake yeast
• 1/4 cup warm water
• 1 pinch white sugar
• 1 cup white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 2 cups milk
• 3/4 cup shortening, melted and cooled
• 1 tablespoon lemon extract
• 2 tablespoons lemon zest
• 2 eggs, at room temperature
• 8 cups all-purpose flour, sifted
• 1 cup raisins
• 1 cup dried currants

1. Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
2. Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
3. Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
4. Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
5. Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
6. Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
7. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
8. Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
9. Bake in the preheated oven until golden, about 30 minutes.

boiling water, saffron, salt, cake yeast, warm water, white sugar, white sugar, salt, ground nutmeg, milk, shortening, lemon extract, lemon zest, eggs, flour, raisins, currants

Taken from www.allrecipes.com/recipe/258973/sweet-saffron-buns/ (may not work)