خبز بالهيل والزعفران

Add the flour to the mixer bowl, then add the dry yeast and sugar, and mix them together.

Grind the saffron threads and add them to the warm milk, stirring well.

Add the egg to the saffron milk mixture and mix until combined.

Gradually add the liquid mixture to the flour while kneading for 3 minutes.

Add the soft butter and salt to the dough and knead for an additional 5 minutes until smooth and cohesive.

Cover the dough and let it rise in a warm place for 1-2 hours, until it doubles in size.

After proofing, lightly dust the work surface with flour, then roll out the dough into a medium-thickness rectangular shape.

Spread the soft butter over the surface of the dough, then sprinkle the ground cardamom.

Add the soaked and drained raisins, pressing them lightly to stick to the dough.

Roll the dough into a log shape, then cut it into equal slices.

Arrange the slices in a greased or parchment-lined baking tray, and let them rise again for one hour .

Brush the top with a mixture of egg yolk, cream, and vanilla powder.

Sprinkle a little sugar on top for added crunch and flavor.

Bake the slices in a preheated oven at 190°C for 30-35 minutes until fully baked and golden brown