Ingredients
• 150 grams of butter • 5 cups milk • 50 grams of yeast • 0.5 tsp salt • 1.5 cups of sugar • 1 pc egg • 1 gram of saffron (2 pkt, optional if you like saffron) • about 16 cups flour Garnish buns • 1 cup raisins • 1 pc egg
Procedure 1. Melt butter and mix with the milk, heat until it is lukewarm, feel with your finger. 2. Mix the yeast in a portion of the dough liquid, then add the rest. 3. Stir in sugar, salt, eggs, most of the flour and saffron if you want it. 4. Knead the dough until it is smooth and shiny and releases from bunker edges without sticking, add any more flour if necessary. Save some flour to bake out. 5. Let the dough rise in the bowl with cloth in about 30 minutes. Avoid drafts and set the bowl warm. 6. Knead the dough and divide it into 36 pieces that you bake out the buns. 7. Place the saffron cats on greased baking sheet or parchment paper. Preheat the oven to 225 degrees and let rise 20-30 minutes under canvas. 8. When saffron cats yeast ready to garnish with raisins and brush with beaten egg. 9. Bake 5-7 minutes in middle of oven until buns are golden brown cats.
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