The Easter Braided Brioches are delicious! Soft, fragrant, and easy to prepare. Great for breakfast or snack time, everyone in the family will love them.
Here are some other sweet recipes for your Easter
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Mother's Day
Ingredients for Easter Braided Brioches
- 3 1/4 cups all-purpose flour (or Bread flour)
- 3/4 cup cake flour
- 3/4 cup milk
- 7 tbsp sugar
- 1/3 cup butter (soft)
- 2 tsp honey
- 1 1/2 tsp compressed yeast
- 1 tsp salt
- 2 eggs (about 100 gr)
- 1 packet vanillin
- 1 orange (grated zest)
- 1 lemon (grated zest)
- 1 egg yolk
- 2 tsp milk
- as needed colored sprinkles
Tools
- 1 Food processor Bimby TM31 – TM5 – TM6 – TM7
- 1 Bowl
- 1 Stand mixer
- Parchment paper
- Baking trays
- Plastic wrap
Preparation of Easter Braided Brioches
WITH BIMBY: Put the milk, honey, and yeast in the bowl, set to 98 degrees Fahrenheit, speed 2 for 1 minute. Add all the other ingredients (flours, eggs, vanillin, salt, sugar, grated lemon and orange zest, and butter) and knead on Dough mode for 6 minutes. The dough should be soft.
WITHOUT BIMBY: Dissolve the yeast in the milk with the honey. Pour into the bowl of the stand mixer and add the flours, sugar, and butter in pieces. Set to medium-low speed and knead using the dough hook. Then add the eggs, vanillin, grated lemon and orange zest, and salt. Work the dough for about ten minutes.
FIRST RISE: With the obtained dough, form a ball and place it in a bowl covered with plastic wrap and let it rise until doubled in size (about 2 to 3 hours).
SHAPING: After the time has passed, turn the dough onto the work surface and divide it into 24 pieces. From each piece, form ropes about 1/2 inch thick. Now twist these ropes two at a time to form the brioche. Continue like this until you have 12 brioches. Now place them on a baking tray lined with parchment paper
SECOND RISE: Cover the tray with a tea towel and let the brioches rise for another two hours.
BAKING: After the time has passed, preheat the oven to 356 degrees Fahrenheit, static. Meanwhile, beat the egg yolk with the milk in a small bowl and brush it over the brioches. Be careful not to press too hard, or they will deflate. Then sprinkle the surface of the brioches with colored sprinkles. When the oven reaches temperature, place the tray inside and bake for 15-20 minutes.
NOTES
The brioches keep for 2-3 days inside airtight containers.
They can be frozen raw after the first rise. When used, they should be left for 5 hours at room temperature and then baked.
They can also be frozen after baking. Take them out of the freezer a couple of hours before and then warm them up in the oven for a few minutes.
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