Lucia Buns - Cyndy's
Printer version of this recipe

Combine in mixing bowl:
2 pkg. dry yeast dissolved 1/2 cup warm water

Add 1 tsp powdered cooking saffron (or strands) to 2 T. boiling water (strain if threads are used)

Add saffron mixture to the yeast mixture

Stir in:
1 1/2c. lukewarm milk
1/2c. sugar
2t. salt
2 eggs
1/2c. soft shortening (like crisco)
half of 7 to 7 1/2 c. flour (3 1/2c)

Mix til smooth then add enough of the remaining flour that it handles easily.
Knead on -lightly- floured board til smooth/elastic, maybe 5 mins or so.
Roll in greased bowl so greased side is up and cover with a damp towel
let rise in warm (~85F) place until double. Punch down and let rise again
until almost double.

Roll out to 1/4" thick cut into strips of 4"X 1/2".
Cross 2 strips to make an X.
Then curl each end out and in to form a broken 8.
Press 4 raisins on each bun and brush with egg yolk.
Let rise for another 15-20 mins.

Bake in a 400 degree oven until golden brown, about 10-12 mins

Dribble with quick white icing while still warm.
Makes about 4 dozen