2 tbsp. hot water
1/8 tsp. powdered saffron
3 1/2 c. flour
1 pkg. yeast
1 c. milk
6 tbsp. butter
1 tsp. salt
1 egg
1/2 c. raisins, chopped
1/4 c. chopped Brazil nuts

Pour hot water over saffron; let stand. Combine 2 cups flour and yeast. In saucepan, heat together milk, sugar, butter and salt just until warm (120 degrees), stirring until butter almost melts. Add to dry mixture, add egg and saffron. Beat well. Stir in raisins, nuts and enough flour to make moderately stiff dough. Knead until smooth.

Let rise in greased bowl until doubled. Punch down. Let rest 10 minutes. Divide dough into 32 pieces. Roll each into a rope 9 inches long. Lay 2 ropes on baking sheet side by side and coil each of 4 ends toward center. Let rise until double. Bake at 425 degrees for about 8-10 minutes.