(recipe adapted by Anna Burkett)

Makes about 80 buns

1. Mix and allow to sit a few minutes:

½ c. hot water

a little sugar

3 pkg. yeast

2. Heat:

3 c. milk or non-dairy creamer

3. Mix yeast mixture and milk with:

3 tsp. salt

¾ c. sugar

1 ½ cubes margarine, melted

1 ½ tsp. saffron OR yellow food coloring (about 6–10 drops)

10 c. flour (or enough to make sticky ball)

4. Knead dough, adding more flour as needed. Set in buttered bowl, cover, let rise until doubled in size.

5. Punch dough down in bowl. Let rest five minutes, then roll to ¼ inch thickness. Cut dough into strips about ¾ inch wide and 4 inches long.

6. To form buns, cross one strip over another to form an X. Curl each end counterclockwise and tuck ends under the middle. Place a raisin in the hollow of each curl and press down.

7. Bake at 375° for about 10 minutes, until golden brown. Cool on rack. While still warm, brush or drizzle with:

2 c. (?) powdered sugar mixed with

water to desired consistency