The Easter braids are delicious brioche buns to serve on Easter morning for breakfast or to use as place cards at the table. Ideal to accompany the classic Easter cake and the Umbrian ciaramicola. The braids are soft and fragrant, a real treat, and the recipe is very simple using classic ingredients: eggs, flour, milk, and oil, without butter. It’s the first sweet Easter recipe I prepared this year, I must be honest, I focused more on Easter main courses and Easter appetizers, they turned out really delicious and beautiful; and that’s why I want to share my recipe with you. A big kiss, Chicca!
If you’re looking for other Easter recipes, take a look at these:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 308.46 (Kcal)
- Carbohydrates 48.41 (g) of which sugars 14.00 (g)
- Proteins 8.21 (g)
- Fat 10.24 (g) of which saturated 2.05 (g)of which unsaturated 7.84 (g)
- Fibers 1.59 (g)
- Sodium 18.20 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1.75 tsp dry yeast
- 1/4 cup sugar
- 1 egg (small)
- 1/3 cup milk
- as needed lemon zest (or vanilla)
- 1/8 cup vegetable oil
- as needed colored sprinkles
- as needed milk
How to Make Easter Braids
In a bowl, combine the yeast with the flour and sugar, then pour in the warm milk (make sure it’s not hot), start kneading by hand or using a mixer, then add the egg and the oil gradually.
Knead well until the mixture is soft and well-combined, transfer the dough to a bowl, cover it with plastic wrap, and let it rise until doubled in size inside the oven with the light on, it will take about 2 hours.
After the necessary resting time, divide the dough into 10 pieces.
Roll each piece until you get cords about 10 inches long.
Then twist together two cords and close the ends to form a nest. Arrange the nests not too close on the baking sheet lined with parchment paper and let them rise again for 30 minutes.
As a final step, beat an egg with a little milk and brush the surface of the Easter braids, then sprinkle the nests with the colored sprinkles.
Bake at 356°F in static mode for about 15 minutes.
Remove from the oven and decorate with colored sugar eggs if you like.
Storing Easter Braids
Easter braids can be stored inside a food bag. They can be frozen.
