PREPARATION

In a medium bowl mix together the flour, sugar, salt and dried yeast (fresh yeast you add the moisture). Mix well together.

Heat the butter with the honey is melted in a small pan until the butter. Now add the milk (I used quiet half whole milk) and cook to about 37°C.

Meanwhile consternation to the saffron powder, mix will be with a little sugar and add the vodka resolved to him and aroma of saffron comes up. Now add the saffron-vodka in the milk, mix well and add to the flour.

Mix and knead until smooth and elastic dough. Deg with a towel and let the dough rise in a warm place him an hour.

Knead the dough just after rising, divide into quarters and each quarter divide further into 70 gram pieces. Make from each piece a ball and make three cuts into each ball but do not them through – following the pictures below. Then roll all three parts of a ball in hands to little tails and turn them into a propellers.

Place the propellers on a baking sheet lined with parchment paper or baking foil and let rise for another 30 minutes. Brush them after with beaten egg and work to your liking with a piece of baking chocolate.

Bake 10 minutes or until dark golden. Let cool on a wire rack.

For festive effect (by serving with coffee) sprinkle them gently before serving with icing sugar.

As each cakes and breads of risen dough, these lovely propellers are also suitable for being frozen and defrosted back.