1/2 cup warm water
1 tsp. sugar
2 1/2 cups all-purpose flour
4 eggs
1/4 cup confectioners/icing sugar
1/2 cup salted butter, softened
1/2 cup raisins
pinch saffron1 beaten egg
Combine the yeast, water and tsp of sugar in a large bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of flour until the mixture becomes a smooth paste. Beat the 4 eggs and add them to the yeast mixture. Add the icing sugar. Stir in the remaining flour and saffron, and mix until the dough is soft and slightly sticky. Leave in a warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat the oven to 400F. Grease 12 mini brioche or muffin molds. Beat in the butter, and raisins. Fill the the molds halfway. Leave in a warm place to rise for about 20 minutes, until the dough has risen to fill about 2/3 of each mold. Brush each brioche with a little of the beaten egg and bake for 20 minutes. Remove molds from the oven and cool for 5 minutes. Gently remove brioches from the molds and cool on a wire rack for an additional 25 minutes.
Makes approximately 12 brioches
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