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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | yeast, active dry | 1 1/2 | cups | milk | 3/4 | cup | unsalted butter, cold | 1/4 | teaspoon | saffron | 1/2 | cup (8 fl oz) | water, warm (110 degrees) | 1 | cup | sugar, granulated | 1 | large | eggs | 1/2 | teaspoon | sea salt | 7 1/2 | cups | unbleached flour |
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Steps
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Sequence
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Step
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| | 1 | Dissolve yeast in warm water | | 2 | blend milk, sugar butter, egg, salt and saffron. | | 4 | turn dough out and knead until smooth adding flour as needed. | | 5 | Let dough rise in a warm place in a greased bowl until bobble, about an hour. | | 6 | Punch down and divide dough into pieces. | | 7 | Roll each pice into 12-inch rope and coil into snail shape. | | 8 | Let shapes rise on greased pan, lightly covered for about 25 minutes. | | 9 | Bake in a 350 degree oven until golden , about 20 minutes. |
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