Saffron Cake

Yield: 4 (9 inch) cakes

Ingredients

Cake

• 1 cup mashed potatoes
• 1/2 cup granulated sugar
• 1 package active dry yeast
• 1 cup potato water
• 1 cup milk
• 1/2 cup shortening
• 1/4 teaspoon saffron
• 1/4 cup boiling water
• 2 eggs, well beaten
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 8 cups bread flour

Crumb Mixture

• 2 cups light brown sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 cup shortening
• Saffron

Instructions

Cake

1. Thoroughly mix potato and 1/2 cup sugar.
2. Dissolve yeast in lukewarm potato water; add to potato and sugar mixture. Cover; let set in warm place about 3 hours.
3. Pour boiling water on saffron.
4. Bring milk to a boil.
5. Add shortening, egg, sugar and salt.
6. Carefully drain saffron water into this mixture (save saffron for Crumbs).
7. When lukewarm, add yeast mixture and 4 cups flour. Beat well.
8. Cover; let rise until bubbly, about 1 to 1 1/2 hours.
9. Add remaining flour or enough to make a dough that can be kneaded until smooth.
10. Place in a greased bowl; cover and let rise about 4 hours or until double in bulk.
11. Roll about 1/3 inch thick and place on greased cookie sheets.
12. Brush tops with butter, cream or beaten egg.
13. Cover with Crumb Mixture.

Crumb Mixture

1. Mix ingredients well with hands.
2. Let rise for about 1 hour or until double in bulk.
3. Bake at 325 degrees F for 20 to 25 minutes.