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Yule Bread 
  
 
1/2 tsp saffron
3 Tbsp hot water
2 envelopes dry yeast
1/4 cup warm water (105 - 115 F)
1/4 cup sugar, plus 1/4 tsp
1 cup milk, scalded
1/3 cup butter
1 tsp salt
1 egg
4 cups sifted flour
Combitantion of currents, candied fruits, nuts or rasins equiling 1 1/2 cups
2 Tbsp melted butter

Soak the saffron in the hot water for 1 1/2 hours.  
In a large bowl, dissolve the yeast and 1/4 tsp sugar in the warm water. 
 Mix the milk, remaning sugar, butter, and salt; cool.  
Add the egg, milk mixture, and saffron to the yeast; beat until smooth.  
Sprinkle the dried fruit with 2 tsp of the flour; mix until evenly coated.  
Mix the rest of the flour with the yeast mixture.  Fold in the dried fruits. 
 Turn onto a well flourd surface; knead until smooth, about 12 minutes.  
Place in greased bowl, turn once.  
Let rise in warm place until doubled, about 1 hour.
Preheat the oven to 400 F.  
Knead dough twice.  
Divide into 24 pieces; form into small buns.  
Place on a greased cookie sheet.  
Cover; let rise until doubled, about 30 minutes.  
Bake for 10 minutes.  
Reduce heat to 350 F; bake for 10 minutes.  
Brush tops of buns with melted butter, bake an aditional 5 minutes.

Yield: 2 Dozen