|½ teaspoon||Spanish saffron, very finely crumbled||2ml|
|¼ cup||boiling water||50 ml|
|2 tablespoons||dry yeast||30 ml|
|½ cup||warm water||125 ml|
|1 teaspoon||sugar||5 ml|
|4½ cups||flour||1.125 litres|
|2 cups||table cream, warm||500 ml|
|½ pound||butter||225 gm/250 ml|
|¾ cup||sugar||175 ml|
|1½ cups||golden raisins||375 ml|
|½ teaspoon||ground cardamom||2 ml|
|1 teaspoon||salt||5 ml|
|½ cup||whole or slivered almonds||125 ml|
|1 tablespoon||tepid water||15 ml|
Grate the orange rind and lemon rind, reserving the lemon juice for the dough. Into the warm water mix the teaspoon of sugar, and sprinkle yeast on top of water. Let stand (about 10 minutes) until bubbled up.
Meanwhile, cream butter with sugar. Add egg yolks one at a time. Whip until light.
Add raisins to remainder of flour. Add butter/sugar/egg mixture to risen dough/yeast/flour mixture. Now, in a very large bowl, mix together everything (except the items used for decoration). Mix until dough is smooth. Cover and let rise again in warm place until doubled in bulk (about 1 hour).
Place risen dough on floured board and knead until smooth and elastic.
Pretzel shape: grease a cookie sheet. Stretch dough into a long, fat roll with tapered ends. Place the centre of the roll onto the middle of the long side of the cookie sheet. Make a pretzel shape by twisting the ends into the centre and placing them on the middle of the cake. Smooth and even out the "pretzel" until the two pretzel holes are about the size of a cup.
Loaf shape: grease a cookie sheet. Cut dough into 3 even parts. Roll into strands and make a large plump braid. Alternately just place dough into 2 loaf pans.
Cake shape: grease and flour a large Bundt cake tin (or two smaller ones) and place dough in it.