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.
Mix the saffron and milk together in a large bowl and let stand for 20 minutes. Then mix in
Cover the dough with plastic wrap and refrigerate until it is completely chilled, about 2 hours.
Butter and dust with flour a coffee or large juice tin. With lightly floured hands, shape the dough and place it in the tin, which should be no more than two-thirds full. Let the dough rise until it reaches the top of the tin.
Heat the oven to 350°F. Bake the brioche until it is dark golden and sounds hollow when thumped, about 1 hour. Let it cool and then remove from the tin.
While the brioche is rising, put the remaining
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