The Easter Brioche Bread is a really delicious sweet, easy to make and loved by both adults and children, a cross between a cookie and a brioche bread. I find it excellent for Easter breakfast, a quick recipe even for those who have little time available. In fact, I used instant yeast for bread and pizza, modifying the rising times. I must say the result was excellent, a luscious and fragrant dessert, not too sugary.
Optionally, the dough can also be filled with candied fruits and nuts, I find this dessert also very beautiful to decorate the Easter table.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 116.25 (Kcal)
- Carbohydrates 18.08 (g) of which sugars 6.59 (g)
- Proteins 2.99 (g)
- Fat 3.75 (g) of which saturated 2.22 (g)of which unsaturated 1.52 (g)
- Fibers 0.48 (g)
- Sodium 37.19 (mg)
Indicative values for a portion of 60 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 (Manitoba or up to 300 W can also be used)
- 1/4 cup sugar
- 1/4 cup butter
- 1 tsp instant yeast for savory preparations
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 pinch salt
- 1 egg
- as needed colored sprinkles
Tools
- Large Bowl spacious
- Wooden Spoon
- Sieve
- Pastry Cutter
- Bowl
- Brush
Easter brioche bread preparation
If you like leavened products, I leave you the brioche bread dove with gianduia heart.
The eggs to lay on the sweet must be boiled beforehand.
In a nice spacious bowl pour the sifted flour, with the sugar and vanilla extract. Add the egg and the milk, mix with a wooden spoon. Then add the softened butter and start kneading with your hands.
If your dough appears sticky, help yourself with a little more flour. Finally, incorporate the baking powder and mix it well by working the dough.
Once ready, flour the work surface and cut small parts of the dough. They should be about 1.5 oz. (depending on how big you want the brioche).
From the divided dough make equally sized balls, from the balls form loaves, which you will join two by two at the ends. Then twist the loaves and create a small crown.
Seal the end well, trying to hide the attachment towards the bottom. Place the crowns on a baking sheet covered with parchment paper, well spaced from each other.
Place the boiled egg in the center and let it rest for half an hour. After the time, in a bowl lightly beat the egg and brush the crown. Finally, decorate with colored sprinkles.
Bake at 355°F in a preheated oven for about 20 minutes. When they are golden, they are ready, remember that the egg cooks in the oven and can be enjoyed together with the Brioche…
Happy Easter and enjoy the treat!
Easter brioche bread
If you want, the egg in the brioche bread can also be colored. Just do it with naturally derived ingredients and white-shell eggs, but you will need to prepare them before making the brioches and let them dry for at least 24 hours. Here is how to color the eggs.
The Easter brioche bread can be stored covered or in an airtight container for up to 4 days.
For decoration, you can also use sugar granules or nut granules. You can also replace the chicken eggs with candy-coated eggs, but they should be added only after baking the brioche bread.
