2 pkgs. active dry yeast
1/2 c. warm water (105-115 degrees)
1/2 tsp. ground or powdered saffron
2 c. milk, scalded and cooled
1 c. sugar
1 1/2 tsp. salt
3 eggs, slightly beaten
8-9 c. all-purpose flour
1/2 c. melted butter
1 egg yolk, beaten for glaze
1/3 c. raisins for decoration

Dissolve yeast in warm water; stir in saffron and milk, sugar, salt, eggs and half the flour. Beat well. Add melted butter. Slowly add remaining flour, mixing until stiff dough forms.

Turn out onto lightly floured board; let rest for 15 minutes. Knead 10 minutes or until dough is smooth and satiny. Place in lightly greased mixing bowl. Cover; let rise in warm place until doubled (about 1 hour).

Punch down, let rise again. Punch down and divide into quarters. Divide each quarter to 12 parts. Shape into 12-inch strands. Coil ends to make assorted shapes.

Brush with egg yolk; decorate with raisins. Cover; let rise until almost doubled (about 30 minutes). Bake at 375 degrees for 15-20 minutes until lightly golden. Serve warm.