Lucia Bread

11 T. butter
6 c. flour
2/3 c. sugar
3 pkg. dry yeast or 1 2/3 oz. fresh yeast
2 c. milk
1 gr. saffron- Or- 1/2 cardamom, 15 drops yellow food color
1/2 t. salt
1/2 c. raisins
1 egg

Grind saffron with a little sugar in a mortar and pestle. Melt butter, add milk and heat to 130º (too hot to keep your finger in), add salt and saffron. mix dry ingredients and gradually add the hot milk mixture. Knead the dough. Place in a greased bowl, cover with a damp cloh and let rise 30 minutes. Knead again.
Divide the dough into 30 parts. Roll into traditional dhapes, add raisin decoration and place on a greased sheet. Let rise 30 minutes. Brush with beaten egg.
Bake 5 minutes at 450º.