Saffron And Golden Raisin Brioche

By davidgoodman

Ingredients

• 1/2 tsp. saffron threads
• 1 tbsp. active dry yeast
• 1/4 c. plus a pinch of sugar
• 3 c. all-purpose flour
• 1 1/2 tsp. salt
• 4 large eggs
• 2 1/2 sticks (1 1/4 c.) unsalted butter, cut into small pieces and softened
• 1/3 c. golden raisins, soaked in hot water for 30 minutes and drained

Details

Servings 1

Preparation

Step 1

1. Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let the saffron steam for 3 to 4 minutes, or until it is brittle. Remove the saucer and the rack, into a small dish crumble the saffron, and add 1 tablespoon hot water.

2. In a small bowl proof the yeast in 1/3 cup lukewarm water with the pinch of sugar for 10 minutes, or until it is foamy.

3. In the bowl of an electric mixer combine the flour, the remaining 1/4 cup sugar, and the salt, beat in the yeast mixture, the saffron mixture, and the eggs, 1 at a time, beating well after each addition, and with the dough hook knead the dough for 3 minutes.

4. Add the butter, 1 piece at a time, and the raisins. Continue to knead the dough until the raisins are distributed evenly throughout the dough.

5. Transfer the dough to a buttered bowl, turn it to coat in butter, and let it rise covered with plastic wrap in a warm place for 3 hours or until it is doubled in bulk. Punch the dough down and chill it covered in plastic wrap for at least 6 hours or overnight.

6. Let the dough rise, covered with plastic wrap for 3-4 hours, until doubled in size. Punch it down and transfer it to a 9 x 5 by 2 1/2 buttered loaf pan. Let the dough rise in a warm place for 1 hour or until it is doubled in size.

7. Bake at 400 F for 30 to 40 minutes, or until it is golden and sounds hollow when tapped. Turn brioche out onto a rack and let it cool.