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1
Heat milk to boiling point, remove from heat, add sugar, lemon rind and salt.
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2
Stir until sugar dissolves and milk cools a little.
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3
Soak saffron in 1 tablespoon of the warm milk for 5 minutes and then strain into the rest of the warm milk.
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4
Add 1/2 cup of flour and cardamom and beat until well mixed.
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5
DISSOLVE yeast in warm water and stir in sugar.
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6
When yeast becomes active, add it to milk mixture and stir well.
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7
Cream butter in a large bowl and gradually beat in sugar.
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8
Beat in eggs, one at a time, keeping the mixture fluffy, then beat in egg yolk.
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9
Add milk and yeast mixture to butter mixture and combine.
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10
Gradually add flour,(reserving 2 tbsp.,) add raisins and mix well.
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11
Sprinkle 2 tablespoons flour on dough and cover bowl with plastic wrap or waxed paper, sealing as tightly as possible.
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12
Refrigerate dough for 6-12 hours.
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13
Remove bowl from refrigerator and turn dough out on to a floured board.
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14
Wrap 1/3 of the dough in foil and freeze for future use.
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15
Knead remaining dough until pliable.
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16
Shape by hand into a long roll and twist this into a figure 8 or pretzel shape.
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17
Lay bread on center of a large greased baking pan.
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18
Whisk egg white until foamy, paint upper surface of loaf with egg white and sprinkle with almonds.
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19
Cover with a damp cloth and set aside for 1 to 1 1/2 ours at room temperature or until dough has nearly doubled.
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20
Preheat oven 350 degrees F. Put loaf on center rack of oven allowing plenty of room for bread to rise.
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21
Bake for 35 to 50 minutes.
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22
Test that dough is cooked by inserting a skewer, making sure it comes out clean.
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23
Crust should be golden brown.
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24
Before serving, dust with powdered sugar.
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25
Serve as an accompaniment with dessert or butter slices and serve as a sweet bread.
