2 pkg. yeast
1/2 c. warm water
1/2 tsp. saffron
2 c. milk (scalded and cooled)
1 c. sugar
1 1/4 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 decorations

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, let rise in warm place (85 degrees) until double. About 1 hour. Punch down; let rise again. Punch down and divide 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 brown. Serve warm. Makes 4 dozen.