Swedish Saffron Bread

After a lovely weekend class, I felt like making myself a treat. I've always wanted to use saffron in cooking, I wanted to know what it tastes and smells like, and I've heard the color is unparalleled. I spotted the spice when helping a friend clean out an entire kitchen. College is (was, alas!) full of freebies.
It felt wonderful to use and enjoy something so precious, and tell myself that I am worth a half-teaspoon of saffron. I can't wait to have this with poached eggs in the morning. Milk, eggs, a lot of butter and flour went into this recipe, but if I'm going to go all out, they look so good, and I couldn't substitute every single ingredient for something different that might be easier for me to eat. I mostly made this recipe to see if I could. Someone else can eat it.
The saffron turned a deep red when I soaked it (for 12 hours!), and it reminded me of the St. John'swort oil. Both plants are yellow but dye a deep clear red in extraction. In retrospect, maybe all that work with St. John'swort really turned things over for me. All about letting my light shine and directing my energy smoothly outwards. The recipe even called for 7 spiral shaped buns. So there we have it, my chakra healing class represented in food form.