Saffron & Raisin Brioches - Recipe

1/2 tbsp. active dry yeast
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

Saffron Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp baking powder
4 eggs
1 tsp vanilla extract
pinch of saffron
2 tbsp water

1. Boil a small amount of water. Add a pinch of saffron to 2 tbsp of boiling water and infuse with the saffron for 5 minutes. Meanwhile, in a medium bowl beat the remaining ingredients on low-medium speed for 2 minutes. Add the saffron water and beat for an additional 30-60 seconds. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup unsalted butter, softened
2 cups confectioners/icing sugar
1/2 tsp vanilla extract
1 tbsp meringue powder
1-2 tbsp milk (or water)
a few drops yellow food coloring

2. Beat the butter and vanilla extract with an electric mixer on medium speed until light and fluffy. Add in the icing sugar 1/2 a cup at a time. Beat in the meringue powder, milk/water and food coloring until well combined. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with a small dusting of ground saffron, if desired.

Makes approximately 18 cupcakes