Best Easter Brioche Recipes

EASY EASTER BRIOCHE

Steps:

• Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.
• Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
• Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
• No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.

EASTER BRIOCHE BREAD

Steps:

• ☀️ Day 1
• In a big bowl, beat the egg yolks with the sugar until they becomes lighter in colour and some bubbles start to form. Keep the egg whites in the fridge as we will need them.In a small bowl, melt the butter and warm up the milk in the microwave.
• Add to the eggs and sugar, and mix in the salt and flours. Add the dry yeast last, so it doesn't come into contact with the salt.Now using a wooden spoon, vigorously mix the dough. It will be a workout, but it won't take long to make it come together into a smooth ball.
• Cover the bowl with cling film and wrap in a tea towel to keep it warm. Leave it in a place away from draughts to prove for 18 hours.A couple of times in the first 6 hours, whenever you remember, give it another mix using your hands if it's too hard with a spoon.
• ☀️Day 2
• Divide your dough into 150g portions and roll each one into a ball. Place them on baking paper, leaving some space between them. Using scissors make a deep cut in the middle.
• Cover with a tea towel and let them prove for another 4-5 hours. Pre-heat the oven at 180° and once hot, take the egg whites you saved, beat them into stiff peaks and brush them onto each ball.
• Sprinkle some sugar on top, and bake them for around 20 mins, putting a tray of water at the bottom of the oven to create steam and help them rise.
• They are delicious warm, but they will keep for a couple of days wrapped in a tea towel or paper.

EASTER BRIOCHE

Steps:

• Dissolve the yeast thoroughly in the warm water. In a medium bowl, mix in 1 cup of the flour. Stir till mixed well. Cover and let rise till double in size.
• Blend the remaining flour in a large bowl with salt and sugar. Beat three eggs and stir in to flour. Will be crumbly. Gradually add the cup of melted butter stirring constantly. Beat the remaining three eggs and add while continuing to stir. Finally, add the yeast/flour mixture blending until completely incorporated. Use your hands if necessary. The resulting dough will be sticky. Cover and let rise till doubled in size.
• Deflate and shape into two round loaves or braid (this is not easy as the dough is very soft). Place a raw egg in center and let rise on baking sheet for at least a half hour. Place in 375 degree preheated oven for 35 to 40 minutes till golden brown. You may brush the top with milk or egg yolk to glaze if desired.
• Prep time does not include rising time.