Dissolve the yeast in the warm milk in a mixing bowl, then add the saffron and keep stirring until the mixture turns yellow.
Ingredients you will need
Saffron
Yeast
Milk
Equipment you will use
Mixing Bowl
2
Add the melted butter. In a separate mixing bowl, sift together the flour and salt, then stir in the sugar and raisins.
Ingredients you will need
Raisins
Butter
All Purpose Flour
Sugar
Salt
Equipment you will use
Mixing Bowl
3
Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl. Knead the dough on a floured counter for 10 minutes, until it is shiny but not sticky.
Ingredients you will need
Dough
Yeast
Equipment you will use
Bowl
4
Put the dough back in the bowl and let rise for 1 1/2 hours at room temperature.
Ingredients you will need
Dough
Equipment you will use
Bowl
5
Lightly knead the dough again on a floured counter. Divide into 22 equal pieces.
Ingredients you will need
Dough
6
Roll them into sausages then curl the ends so that each piece is shaped like the number eight. Put one raisin in the middle of each circle.
Ingredients you will need
Sausage
Raisins
Roll
7
Place the breads on baking sheets lined with parchment paper, cover with dish towels, and let rise again for 30 minutes.
Equipment you will use
Baking Paper
Baking Sheet
Kitchen Towels
8
Preheat the oven to 350°F.
Equipment you will use
Oven
9
Brush the risen breads with beaten egg.
Ingredients you will need
Egg
10
Bake for 20 to 25 minutes, or until golden brown all over.
Equipment you will use
Oven
11
Let cool on a wire rack. Eat them as they are, or spread with cold butter.