1/2 tsp. crushed saffron threads (1/4 tsp. powder)
3/4 c. half and half cream, lukewarm
2 pkgs. yeast dissolved in 1/4 c. very warm water
1/2 c. melted butter
2 eggs, beaten
3/4 c. sugar
1 tsp. salt
4-5 c. sifted flour
Raisins to decorate

Mix saffron in warm cream and let stand while dissolving yeast. Mix half of flour with other ingredients and beat until well blended. Add flour until dough is smooth but not too firm. Knead on floured surface 10 minutes.

Place dough in buttered bowl and let rise until double (1 1/2 hours). Roll 7 inch long sticks and form S-shaped buns with ends curled in. Place raisin in each curl. Place buns on buttered sheet, cover and let rise 45 minutes. Brush with beaten egg and bake at 375-400 degrees for 10-15 minutes. Serve on Lucia Day - Dec. 13.