1 packet yeast
1/4 cup warm water
1 stick unsalted butter
1 cup milk
1/2 cup sugar (I use honey)
1/2 tsp. salt
saffron threads (or powdered saffron, about 1/4 tsp.)
4 cups flour (can use all purpose gluten free flour/ sprouted wheat flour)
beaten egg (for brushing)
raisins or dried cranberries or currants
Dissolve yeast in warm water (I add a bit of honey to make the yeast grow more quickly). Melt the butter, stir in milk, and then add this mixture to the yeast. Beat in the sugar or honey, salt, egg, and saffron, blending until smooth. Add in the flour a cup at a time, and work until smooth. Cover and let rise for 30 minutes. Turn the dough out and knead.
Pinch off small pieces of dough and twist into an “S” shape and place on baking sheet. Cover and let rise until doubled in size, about 20 minutes in a warm kitchen. reheat oven to 425 degrees. Add raisins in the curves of the “S” and brush with beaten egg. Bake for about 10 minutes or until golden brown. Makes about 2 dozen.
From last year’s festivities