|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.