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Ingredients

• 1/2 tsp saffron

• 2 tbs rosewater

• 1 tsp sugar

• 4 tbsp. lukewarm water

• 1/2 oz yeast

• 4 1/2 cups flour

• 1/2 cup sugar

• 1/2 tsp cloves

• 1/2 tsp mace

• 1 tsp cinnamon

• 2 eggs

• 1/2 cup milk

• 1/4 cup butter, softened

Method

Put the saffron and rosewater into a small saucepan and heat them together, stirring to dissolve the saffron and let them infuse off the heat. Dissolve sugar in the water, add the yeast and stir until blended. Prove the yeast.

In a large bowl combine 3 1/2 cups of the flour, the sugar, and the spices. Make a well and into it break the eggs, then add the yeast mixture, the rosewater, butter, and saffron, and lastly the milk, blending them all together until the dough is smooth and elastic, adding flour as needed. Cover the bowl with a dishcloth and leave to rise in a warm place for about 45 minutes. Punch down and put into an 8-inch tin or bread pan. Let it rise till it is double in size and bake at 350F for 40 minutes. Leave to cool on a rack.