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SAFFRON BUNS - St. Lucia Bread 
2 pkg. active yeast
1/2 c. lukewarm water
2/3 c. lukewarm milk (scalded, then cooled)
1/2 c. sugar
1/2 c. soft butter
2 eggs
2 tsp. ground cardamom
1 tsp. salt
1/2 tsp. turmeric (substitute for saffron)
5-5 1/2 c. flour
Soft butter
1 slightly beaten egg
1 tbsp. water
2 tbsp. sugar

Dissolve yeast in warm water. Stir in milk, 1/2 cup sugar, 1/2 cup butter, 2 eggs, cardamom, salt, turmeric and 3 cups of flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth. Place in a greased bowl, cover and let rise until doubled. Punch down dough.

Divide into 24 parts. Shape each piece into an S-shape rope; curve both ends into a coil. May place raisin in center of each coil. Place rolls on cookie sheet. Brush top with butter; let rise until doubled. Mix egg with 1 tablespoon water and brush buns lightly. Sprinkle with 2 tablespoons sugar. Bake at 350 degrees for 15-20 minutes.

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