Strings of saffron pour 2 tablespoons of warm water and leave to infuse, ideally 30 minutes. Dried fruit (mixture of raisins, dried apricots, prunes, dried pears and apples) and dried fruit as needed cut into small cubes. Milk heat until warm, dissolve in it 1 tablespoon of sugar and yeast.

Blend butter with remaining sugar, salt, nutmeg and cinnamon, add flour and dried fruit, mix well to make the state dry oil chips. I find myself sometimes almost by inertia in baking add vanilla or vanilla sugar in this recipe to add the vanilla is not recommended, it overshadows the subtle aroma of spices.

Into flour mixture pour milk with yeast and saffron tincture and knead a soft but not sticky dough. The dough is good hybrids, it will improve its structure in the final product. Cover with a clean cloth and let rise until double in volume for 2-3 hours, the dough rises very slowly.

Punch down the risen dough, shape and put into a pre-greased loaf pan or cake pan. Leave to rise in a warm place for 1-2 hours.

Bake in a preheated 190*C oven, 50-60 minutes. For shiny surface of bread can it immediately after baking to cover with icing, cooked with 1 tablespoon sugar and 1 tablespoon milk. Leave the bread on the grill to cool.