Mix thoroughly 1¼ glasses warm milk, ⅛ zolotnik saffron soaked in rum, ⅓ glass fresh sour cream, 1–2 spoons yeast, and nearly 1½ lbs flour. Let rise and then beat the dough with a small spatula. Add ¼ lb butter, washed and beaten until white, 1 egg yolk, ⅓ glass sugar, ½ glass or more [mixed] raisins and currants, and a little cardamom. Knead the dough as well as possible, and let it rise again. Form into a large krendel, let it rise on the baking sheet, then paint it with egg and place it in a rather hot oven.