Steep saffron in hot milk overnight.
Strain milk and reheat to warm, 110°F (43 °C).
Pour into a small bowl.
Stir in a pinch of sugar and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining scant 1/4 cup (50 g) sugar and salt into a large bowl.
Melt margarine; cool slightly.
Lightly beat margarine, eggs and lemon peel into yeast liquid.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place 30 minutes.
Knead risen dough lightly.
Divide into 4 pieces.
Divide each piece into four and roll out to 6- to 8-inch (15- to 20-cm) strips.
Use 4 strips at a time to weave braids.
Cover and let rise in a warm place 15 to 20 minutes.
Heat oil in a deep-frying pan to 300°F (150°C).
Fry braids 10 minutes or until golden, turning at least once during cooking with a slotted spoon.
Lift out cooked braids with slotted spoon; drain on paper towels.
Sprinkle with additional sugar while hot.