As I said, the recipe is according to GOST. But did not move away from him I failed. All about saffron. A little help (from wiki, of course))): Saffron (lat. Crocus) is a genus of bulbotuberiferous perennial herbaceous plants of the Iris family or Iridaceae (Iridaceae). In the literature on ornamental floriculture found tracing from the Latin name Crocus. Today, as always, saffron is one of the most expensive spices in the world. Otherwise it can not be, since only a few of the finest stigmas of the pistil is a deep, dark red in color harvested from the entire flower. And in order to obtain a kilogram of the precious spice should flourish hundreds of thousands of these magnificent in their simplicity of colors.

There are several "official" cheap substitutes for saffron, for example, turmeric root ("Indian saffron"), and flowers of safflower (of saflora). The latter is widely used in Turkey, Iran and the Caucasus. For all its virtues (and they certainly have), to fully replace these saffron spices can not because they do not have such a strong peculiar smell and bitterness inherent in their prototype. So, in this recipe I replaced the saffron flowers of the safflower.

First prepare the infusion of safflower, Bay and 1 tsp. of flowers 50 ml of boiling water. After 30-40 minutes, mix the yolk with a couple tablespoons of infusion is useful to us in order to grease the rolls before baking.

Take the paste. In a bowl, pour warm milk and water, dissolve in the milk mixture to the yeast. Add one and a half eggs (one whole and from the second protein), salt, softened butter margarine. Mix thoroughly. I've resorted to using the mixer.

Pour into the mixture the flour, stir with a spatula and knead the dough. At first it is terribly sticky, scary, and sticks to the hands and to the table, but it lasts no more than a minute, and then, like magic, the dough becomes so obedient, just a miracle! I kneaded the dough for about three minutes, five, and hands, and the table was completely clean.

The bowl with the dough in a warm place for 40 minutes. The dough is great in the oven, if you set it in a container of boiling water.

While the dough rises, prepare the filling. Mix sugar, flour, ground nutmeg and a pinch of flowers of safflower with melted butter until smooth.

Meanwhile, the dough came. For convenience, divide the dough into two parts, each roll out to a thickness of 1.5-2 mm and roll roll. One part I was rolled into the roll as is and the second for the experiment is slightly sprinkled with flour. I can say that in the end, difference I almost did not feel. Roll cut into pieces with a thickness of 5-6 cm.

Molded buns: in the left hand we will keep the blank from the test, with the thumb of the right hand to make the center piece a little hole,

The resulting indentation is to put a teaspoon of filling,

Carefully take the edges of the dough over the filling, as we do with cakes,

"Pirozhkova" seam to assemble in "the knot",

Rolling between your palms, roll the ball – our future bun "Cuba timacy".

Put the buns on the prepared baking sheet (grease oil vystelit paper for baking, I baked on a silicone Mat), to grease with a yolk mixed with infusion of saffron. Leave on for 20-25 minutes for proofing.

Bake in a preheated 160-185*With the oven for 35-40 minutes. Of the said number I got 24 buns.

Baked rolls have a thin crispy crust, slightly layered structure, sweet and spicy middle, insanely delicious! Tea is also great! :-)