Estonian Saffron Bread
|Saffron||1⁄2 Teaspoon, crushed|
|Warm water||1⁄2 Cup (8 tbs)|
|Dry yeast enveloped||2|
|Half and half||1⁄2 Cup (8 tbs), warm|
|Melted butter||2⁄3 Cup (10.67 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Flour||6 1⁄2 Cup (104 tbs)|
|Half and half||2 Cup (32 tbs)|
|Egg||1 , beaten|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
Bring saffron and warm water to a boil in saucepan.
Remove from heat.
Dissolve yeast in 1/2 cup warm half and half.
Stir in 1/2 teaspoon sugar.
Let stand in warm place for 10 to 15 minutes or until bubbles appear.
Combine saffron, butter, salt, 1 3/4 cups sugar, 1/2 of the flour and 2 cups half and half in bowl; mix well.
Stir in yeast mixture and remaining flour.
Knead until smooth and elastic.
Place dough in greased bowl, turning to coat surface.
Let rise, covered, for 2 hours or until doubled in bulk.
Shape the dough into a wreath, buns or crescents.
Place on greased baking sheet.
Let rise until doubled in bulk.
Brush with egg.
Sprinkle with almonds and raisins.
Preheat oven to 350 degrees.
Bake wreath for 45 minutes.
Bake buns or crescents for 20 to 30 minutes or until brown.