-
1
In a saucepan, warm the milk with the saffron.
-
2
Simmer until the milk takes on the vivid yellow of the saffron.
-
3
In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk.
-
4
Measure the saffron milk (it should be 1 1/2 cups) and add it to the bowl and beat well, also adding 1 to 2 cups of flour.
-
5
In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder.
-
6
Make a well in the center and pour in the yeast and saffron mixtures.
-
7
Start drawing flour to the center and then knead to obtain a smooth dough.
-
8
If dough is too sticky, add a little more flour; if too tough, sprinkle with a little water or milk.
-
9
Let dough rest for 1 hour.
-
10
Preheat oven to 400F.
-
11
Take pieces of the dough and roll to make 1/2-inch-thick cords.
-
12
Cut 8-inch-long pieces of the cord and stick the 2 ends of each piece together, forming small (about 2 1/2 inches in diameter) crowns.
-
13
Place in oiled pans, leaving room to expand on all sides.
-
14
Place in the oven and bake for about 25 minutes.
-
15
Remove from the oven and let cool, then arrange on the oven racks.
-
16
Adjust the oven to 175F and bake again for 4 to 5 hours, or until completely dry.
-
17
Remove from the oven and let cool completely.
-
18
Place in airtight jars or tins.
-
19
They keep well for a very long time.
