|Hot water||2 Tablespoon|
|Powdered saffron||1⁄8 Teaspoon|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs), chopped|
|Chopped brazil nuts||1⁄4 Cup (4 tbs)|
Pour hot water over saffron; set aside.
Combine 2 cups of the flour and the yeast.
In saucepan heat together milk, sugar, butter or margarine, and salt till warm (115°), stirring constantly till butter almost melts.
Add to dry mixture; add egg and saffron mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in raisins, nuts, and as much of the remaining flour as you can mix in using a spoon.
On floured surface knead in remaining flour to make a moderately stiff dough.
Continue kneading till smooth.
Place in greased bowl, turning once to grease surface.
Cover; let rise till double (1 1/2 to 1% hours).
Punch down dough; cover and let rest for 10 minutes.
Divide dough into 32 pieces.
Roll each into a 10-inch rope.
Lay 2 ropes side by side on greased baking sheet.
Press centers of ropes to seal.
Coil each of the 4 ends toward outside.
Cover; let rise till double (30 to 45 minutes).
Bake in 425°F oven for 8 to 10 minutes.
Cool on wire rack.