1/4 lb. butter
1 c. milk
1 pkg. saffron
1 egg
4 tbsp. sugar
4-4 1/2 c. flour
1 yeast cake
1 tsp. salt
1 c. raisins

Garnish: 1 egg, chopped almonds, raisins and sugar.

Melt butter and milk, making it lukewarm. Dry saffron a little in oven at 250 degrees and pound it or dissolve it in milk (or whisky). Add to milk and then add the slightly beaten egg, sugar and enough flour to make a thin dough.

Now dissolve yeast in a little sugar and add. Then add salt, raisins and continue stirring in flour to make a glossy firm dough. Cover and let rise to double bulk. Add enough flour to make it possible to knead on table and keep on working it until it no longer sticks to board.

Place in ring on greased tin and shape it by using a pair of scissors, cutting almost through in 1/2 inch slices, turning each back alternately to the right and left. Brush your bread with a slightly beaten egg. Sprinkle with almonds and sugar. Rise about 1 hour. Bake at 375 degrees for 45 minutes.