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1. Heat the milk in a small saucepan until it bubbles.
2. Remove from heat.
3. Add butter, sugar and stir until melted.
4. Let cool until lukewarm.
5. In a small bowl, soak the saffron in the hot water.
6. Let cool until lukewarm.
7. Drain.
8. Reserve the liquid.
9. In a large mixing bowl, combine the milk mixture with the reserved  saffron
    water and eggs.
10.Add the yeast and stir to dissolve.
11.Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour.
12.Mix well.
13.Add the remaining flour, 1/2 cup at a time, stirring well after each
    addition.
14.When the dough has pulled together, turn it out onto a lightly floured
    surface.
15.Knead until smooth and elastic, about 8 minutes.
16.Lightly oil a large mixing bowl.
17.Place the dough in the bowl and turn to coat with oil.
18.Cover with a damp cloth.
19.Let rise in a warm place until doubled in volume, about 1 hour.
20.Deflate the dough.
21.Turn it out onto a lightly floured surface.
22.Divide the dough into three equal pieces.
23.Form into 14 inch long 'ropes'.
24.Braid the 'ropes' together.
25.Place on a lightly greased baking sheet.
26.Cover with a damp cloth.
27.Let rise until doubled in volume, about 40 minutes.
28.Preheat oven to 350 degrees F (175 degrees C).
29.Bake at 350 degrees for 50 to 60 minutes or until golden brown and the
    bottom of the loaf sounds hollow when tapped.
30.Remove to a wire rack and cool.