0: Soften yeast and saffron separately in milk
1: Add yeast to rest of milk and work into flour and salt to a soft sponge
2: Let rise in a warm place to twice size then add saffron, eggs, melted butter and knead vigorously
3: Let rise to twice size and it is ready for shaping into wreaths, scrolls, braids, etc
4: and let it rise again
5: Brush with beaten egg, sprinkle with sugar and chopped almonds, and bake 25 minutes at 425 degrees
6: Recipe By : Scandanavian Cookbook File ftp://ftp
7: idiscover
8: co
9: uk/pub/food/mealmaster/recipes/mmdja006
10: zip