1 cake yeast
1 tbsp. sugar
1/4 c. warm water
1 c. milk
3/4 c. sugar
4 tbsp. shortening
1/2 c. raisins
1/2 c. currants
2 tbsp. saffron
3/4 c. hot water
1 tbsp. chopped citron
6 c. flour
1 tsp. salt
1 beaten egg

Add yeast and sugar to warm water. Scald and cool milk. When yeast mixture bubbles, add to milk. Beat in shortening, sugar, and 2 cups flour. Cover and let rise. Put saffron in 3/4 cup hot water 1 hour. Strain and add liquid to dough only for color.

Combine fruits, flour and salt. Let rise again. Shape into oval buns with round heads. Use raisins as eyes. Brush with beaten egg and water. Let rise until double in bulk. Bake at 350 degrees for 30 minutes.