Step 1
Combine 1/2 cup boiling water saffron and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
Step 2
Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
Step 3
Mix 1 cup sugar 1 1/2 teaspoon salt and nutmeg in a large bowl.
Step 4
Heat milk in a small saucepan over medium heat until it begins to bubble about 5 minutes. Remove from heat; allow to cool for 5 minutes.
Step 5
Beat saffron water scalded milk shortening lemon extract and lemon zest together in a bowl. Add eggs; stir to combine.
Step 6
Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size 1 to 2 hours.
Step 7
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
Step 8
Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again 30 minutes to 1 hour.
Step 9
Bake in the preheated oven until golden about 30 minutes.