Yield: 72 saffron buns.
1 oz. salt
6 oz. sugar
6 oz. butter (or part shortening) 3 oz. nonfat milk powder
2 oz. yeast
1/4 oz. saffron
8 whole eggs
7 lb., 4 oz. bread flour
2 lb. water
2 lb. California raisins
for garnish, raisins
Combine all ingredients except 2 lb. raisins. mix and develop dough well. Add raisins and incorporate. Scale 3 lb. pieces dough. Divide into 36 pieces. Roll out each piece to a 7" strand. Incorporate raisins into each strand. Pinch two pieces together in center and coil the four ends together to make a bun. Egg wash. Proof. Bake at 375°F for 20 minutes. Decorate with raisins in center of each coil.
CALIFORNIA RAISIN MARKETING BOARD
