Saffron Brioche with Pear Glaze

Name: Saffron Brioche with Pear Glaze
Yield: Serves 8 to 10
Cuisine: United States
Ingredients: 1 cup chantilly cream; 1 teaspoon saffron threads; 1 cup warm milk; 1 cup sugar; 2 packets active dry yeast; 6 eggs; 1½ teaspoons salt; 4 ¼ cups all-purpose flour; ¾ pound sweet butter, cut into ½-inch cubes; 1 cup pistachios, skinned and toasted; 2 cups water; 1 cup dried pears; ¼ cup green Chartreuse

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This is a recipe I developed years ago because I love Russian kulitch, and the way Russians eat the cake with ice cream or a glass of Madeira in the afternoon.

Ingredients

1 teaspoon saffron threads
1 cup warm milk
1 cup

Americas
United States
Dessert
Vegetarian

Method

Mix the saffron and milk together in a large bowl and let stand for 20 minutes. Then mix in ½ cup sugar and the yeast. Let it stand in a warm place until the yeast bubbles. Mix in the eggs, salt, and flour. Knead in the butter a few cubes at a time until all the butter is incorporated. This is best don