~*~ DISCLAIMER ~*~ Lucia Buns INGREDIENTS NEEDED: 2 packages Active Dry Yeast 1/2 cup warm Water (105 to 115 degrees F) 1/2 teaspoon ground or powdered Saffron 2 cups Milk, scalded and cooled 1 cup Sugar 1 1/2 teaspoons Salt 3 Eggs, slightly beaten 8 to 9 cups All-purpose Flour 1/2 cup melted Butter 1 Egg yolk. beaten, for glaze 1/3 cup Raisins for decoration DIRECTIONS: Dissolve yeast in warm water; stir in saffron, milk, sugar, salt, eggs and half the flour. Beat vigorously. Add melted butter. Slowly add remaining flour, mixing until stiff dough forms. Turn out onto lightly floured board; let rest 15 minutes. (Does dough REALLY need to rest? he he he) Knead 10 minutes or until dough is smooth and satiny. Place in lightly greased mixing bowl. Cover and let rise in a warm place (85 degrees F) until doubled, about 1 hour. Punch down and divide dough into quarters. Divide each quarter into 12 parts. Shape into strands, 12 inches long. Coil ends to make different shapes. Brush with beaten egg yolk, Stick a raisin into each coil. Cover. Let rise almost double (30 minutes) Bake at 375 degrees for 15 to 20 minutes, or until lightly golden. Serve warmed.          HOME CAROLS CRAFTS FUN*N*GAMES LINKS-Coming Soon POETRY RECIPES SITE MAP STORIES TRADITIONS-Coming Soon This page hosted by Get your own Free Home Page