The saffron will have to remain to bath for a whole night, in 15 centiliters of water, before filtering the liquid and to put back it. With the fingers to rub the butter in a bowl previously dusted of flour and salt. After the clots have appeared to add the bark of lemon, the grape of Corinto, the sugar and the candied peels. To take the fresh yeast and to loosen in the milk. If the dry yeast is used to leave the all for 15 minutes to the heat until it doesn't appear any foam. To mix the liquid of saffron and, heating it slightly add the flour mixture and the yeast. To mix the all for about 5 minutes. To put back pasta in a greasy baking-pan of oil and transparent film cover. Pasta will now have to leaven for 1-1,5 hours doubling about its volume. To bring the oven to 200° C. To cook it for 30 minutes, then to to lower the temperature up to 180° C. and to cook for another half hour. Bread has to be coloured and dry. To take a brush, to dip it in the honey and, immediately after having extracted from the oven the bread, to brush emphatically. Once cold to cut it in slices of about 1,5 centimeters.