Boil a little saffron in sufficient water to cover it, till the
liquid is of a bright yellow; then strain it, and set it to cool.
Rub half a pound of fresh butter into a pound of sifted flour, and
make it into a paste with four eggs that have been well beaten,
and a large wine glass of the best and strongest yeast; adding the
infusion of saffron to colour it yellow. Put the dough into a pan,
cover it with a cloth, and set it before the fire to rise. When it
is quite light, mix into it a quarter of a pound of powdered and
sifted loaf-sugar; a grated nutmeg; and, if you choose, two or
three spoonfuls of carraway seeds. Roll out the dough into a thick
sheet, and divide it into round cakes with a cutter. Strew the top
of each bun with carraway comfits, and bake them on flat tins
buttered well. They should be eaten the day they are baked, as
they are not good unless quite fresh.