Saffron Brioche with Pear Glaze

Preparation info
  • Serves

    8 to 10

    • Difficulty


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.


  • 1 teaspoon saffron threads
  • 1 cup warm milk
  • 1 cup


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