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1
Set the oven at 250u00b0F.
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2
Put the saffron in a cup and put it in the oven.
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3
After 5 minutes, pour 1/4 cup of very hot water over it.
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4
Let it steep for 20 minutes while you get on with the rest of the preparation.
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5
Put the raisins in a bowl and cover with hot water.
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6
Set aside.
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7
Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
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8
Combine the flour, remaining sugar, and salt in a large mixing bowl.
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9
Mix in the yeast mixture and then the butter.
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10
When everything is thoroughly combined, add the saffron mixture.
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11
Drain the raisins and add them.
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12
Mix and knead thoroughly until the dough is soft but not sticky.
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13
Roll it into a ball and put it in a greased bowl.
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14
Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
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15
Knock the dough down by thumping it firmly several times.
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16
Knead it for 2 or 3 minutes.
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17
To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
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18
Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
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19
Tuck the ends underneath.
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20
Place on a greased baking sheet and cover with plastic wrap.
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21
Let rise in a draft-free spot for about an hour or until doubled in bulk.
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22
During the last 10 minutes of rising time, set the oven at 400u00b0F
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23
Brush the bread with the egg wash.
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24
Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.
