|Dry yeast||1 Tablespoon (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs) (For Kneading)|
|Egg yolk||1 (For Glazing)|
|Dried currants||8 , garnish|
Dissolve yeast in 2 tablespoons lukewarm milk.
Mix with sugar, flour, egg, and 2 tablespoons milk to make dough.
Cover; place in warm spot to rise 15 minutes.
Put saffron into bowl with 4 tablespoons milk.
Melt but do not heat butter.
Pour over saffron mixture.
Add mixture to risen dough.
Knead thoroughly until dough does not stick to bowl.
Cover; place in warm spot to rest 30 minutes.
If necessary or desired, knead and let rise again.
On floured board roll out dough to 1/2 inch thick.
Shape into rolls about 8 inches long.
These can be worked into shapes of spirals, pretzels, or crosses.
Place on greased baking sheet.
Glaze with beaten egg yolk; dot with currants.
Bake at 425°F about 15 minutes.
Serving size: Complete recipe
Calories 1090 Calories from Fat 553
% Daily Value*
Total Fat 63 g96.5%
Saturated Fat 36.1 g180.7%
Trans Fat 0 g
Cholesterol 536.9 mg179%
Sodium 1110.4 mg46.3%
Total Carbohydrates 112 g37.3%
Dietary Fiber 4.9 g19.7%
Sugars 56.6 g
Protein 25 g50.6%
Vitamin A 41.8% Vitamin C 3.4%
Calcium 21.1% Iron 39.2%
*Based on a 2000 Calorie diet