The Easter Pan Brioche is a truly delightful sweet: it’s easy to prepare and loved by both adults and children, sitting somewhere between a cookie and a brioche. I find it perfect for Easter breakfast, and it’s a quick recipe even for those with little time.
In fact, I used instant yeast for bread and pizza, cutting down the rising times. I must say the result was excellent: a decadent, fragrant pastry that’s not too sweet.
If desired, the dough can be filled by adding candied fruit or nuts; I also find this sweet perfect as a centerpiece to decorate the Easter table.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking 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 for Easter pan brioche
- 2 cups type 0 wheat flour (Manitoba flour is also fine or up to 300 W)
- 1/4 cup granulated sugar (about 60 g)
- 3 1/2 tbsp unsalted butter
- 1 tsp instant baking powder for savory preparations
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup milk (about 60 ml)
- 1 pinch salt
- 1 egg
- as needed colored sprinkles
Tools
- Mixing bowl large
- Wooden spoon
- 1 Sieve
- Pastry wheel
- Bowl
- 1 Brush
Preparation of Easter pan brioche
If you like leavened sweets, here is the pan brioche dove with a gianduia center.
The eggs to be placed on the pastry must be boiled first.
In a large mixing bowl pour the sifted flour with the sugar and the vanilla extract. Add the egg and the milk and combine with a wooden spoon. Then add the softened butter and begin kneading with your hands.
If the dough appears sticky, help yourself with a little extra flour. Finally incorporate the baking powder and make sure it is well blended while working the dough.
Once ready, flour the work surface and cut small portions of dough, they should be about 40–50 g each (approximately 1.5–1.8 oz per piece), but you can vary the size depending on how large you want the brioche.
From each piece of dough make two equal-sized balls, from which form two small logs and join them at one end. Then roll the logs together and create a little crown.
Seal the ends well, trying to hide the join underneath. Place the crowns on a baking tray lined with parchment paper, well spaced from each other.
Place a boiled egg in the center and let them rest for half an hour; after that time, lightly beat an egg in a bowl and brush the crowns. Finally, decorate with colored sprinkles.
Bake at 356°F in a preheated oven for about 20 minutes. Baking time and temperature are always indicative; always adjust according to your oven. When they are nicely golden they are ready; the egg can be enjoyed together with the brioche…
Happy Easter and enjoy your treat!
Easter pan brioche
If desired, the egg in the pan brioche can also be colored. Do it using natural ingredients and white eggshells, 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 eggs.
The easter pan brioche can be stored covered or inside an airtight container for up to 4 days.
For decoration you can also use pearl sugar or chopped nuts. If preferred, chicken eggs can be replaced with candy-coated eggs, but those must be added after baking the pan brioche.
