2 pkg. active dry yeast
1/2 c. warm (105 to 115 degrees) water
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 to 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 vigorously. Add melted butter. Slowly add remaining flour, mixing until stiff dough forms. Turn out onto lightly floured board; let rest 15 minutes.

Knead 10 minutes or until dough is smooth and satiny. Place in lightly greased mixing bowl. Cover and let rise in warm (85 degree) place until doubled, about 1 hour. Punch down, let rise again. 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 until almost double, 30 minutes. Bake at 375 degrees for 15 to 20 minutes or until lightly golden. Serve warm. 4 dozen.

Preparation time: 40 minutes; rising time: 2 hours.