| How To Cook: |
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1. Soak the saffron overnight in a little warm water.
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2. Cream the yeast with 1 teaspoon of the sugar.
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3. Melt half the butter, pour on the milk, warm to blood heat and pour on to the yeast.
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4. Sift in the flour, add half the sugar and beat to smooth dough with the hand, adding the strained saffron while beating.
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5. Continue beating until the dough is quite smooth and leaves the sides of the basin.
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6. Cover the basin with a cloth and leave the dough to rise in a warm place.
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7. Peel the cardamoms and crush the seeds, then mix with the remaining sugar and the stoned raisins.
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8. When the dough is ready, turn it on to a floured board and divide into 2 pieces.
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9. Roll out each piece separately, spread with half the remaining butter, and sprinkle with the raisins, cardamoms and sugar.
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10. Roll up and place the rolls on a greased tin.
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11. Score with a sharp knife to show the filling, brush with beaten egg and sprinkle with coarse sugar.
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12. Prove for 15 minutes in a warm place, and then bake in a hot oven (450°F) for ½ hour, until well risen and brown on top.
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