2 pkg. dry yeast
1/2 c. warm water
3/4 c. sugar
2 c. flour
1 1/2 c. milk
1 tsp. crushed saffron threads
2 tbsp. boiling water
1/2 c. melted butter or other shortening
2 eggs
1 tsp. salt
1 1/2 tsp. ground cardamom
4 to 5 c. additional flour
1/2 c. dried currants (optional)

Scald milk and set aside. Dissolve yeast in the warm water. Dissolve saffron in the boiling water and set aside. When milk has cooled to lukewarm, combine yeast and milk; stir in saffron (strained if desired). Beat in sugar and the 2 cups of flour.

When smooth, add shortening, eggs, salt, cardamom and currants and mix well. Mix in the 4 to 5 cups of flour and knead dough. Set to rise until double in bulk (1 1/2 to 2 hours). Punch down and let rise again for 45 minutes.

Divide dough into 9 pieces for 3 braids. Shape braids on greased baking sheet. Let rise 30 minutes. Brush with egg beaten with a little water, sprinkle with pearl sugar and chopped almonds.

Bake at 350 degrees for 25 to 30 minutes. Or bake plan and frost with powdered sugar icing and decorate with chopped nuts and maraschino cherries.