This year for the holidays, in addition to the traditional Calabrian cuculi I also prepared the Easter brioches.
Besides bringing joy and colour to our festive table, they are perfect for breakfast or as a snack for both adults and children.
They are extremely fragrant and delicious plain, but also wonderful with a layer of Nutella or jam on top.
The Easter brioches are ideal as a gift for loved ones: simply wrap them in a clear bag with a pretty coloured ribbon and they will make a lovely impression.
Preparation requires some time—at least 3–4 hours of proofing before baking—but to save time I mixed the dough in the evening and let it rise overnight, so in the morning I could focus on shaping and baking.
I made some of my Easter brioches braided and decorated with little coloured sugar eggs and others shaped like little bunnies. You can shape them however you like—the important thing is that they will be delicious!
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 cups Manitoba flour (about 17.6 oz / 1.1 lb)
- 4 cups 00 flour (about 17.6 oz / 1.1 lb)
- 1 cup granulated sugar (about 7 oz)
- 2/3 cup unsalted butter, cut into pieces (about 5.3 oz)
- 0.5 oz fresh brewer's yeast (about 15 g; ~1 1/2 tsp active dry yeast)
- 1 tsp salt
- 1 5/8 cups milk (about 380 ml / 13 fl oz)
- 4 eggs
- lemon extract
- vanilla extract
- grated organic lemon zest
- 2 egg yolks
- 1/4 cup milk (for brushing) (about 60 ml / 2 fl oz)
- coloured sugar eggs
- dark chocolate chips
Tools
- Stand Mixer
Steps
I recommend using a stand mixer if you have one; otherwise you can work the dough by hand, but it will require more time and effort.
Mix the two flours with the sugar, pour in the milk just warmed with the dissolved yeast and start mixing at medium speed.
Add the eggs one at a time while continuing to mix.
Continue by adding the butter pieces a little at a time with the mixer running.
Stir in the lemon extract, vanilla extract and the lemon zest.
Work the dough until it pulls away from the sides of the bowl.
Place the dough in a bowl, cover and let it rise for at least 4 hours (or overnight if you prefer).
When the dough has risen, start shaping the brioches.
Make two balls for each bunny, one slightly smaller to form the head and shape the ears.
With more dough, form a cylinder about 7 7/8 inches long (approximately 20 cm), twist it leaving the end free to shape a little leg, and use a small piece of dough to form a little ball for the tail.
Shape the head into an oval and attach the ears.
Place the bunnies on a baking sheet lined with parchment paper.
Add chocolate chips to make the eyes.
I recommend placing the chocolate chips in the freezer first to prevent them from melting during baking, as happened to me—unfortunately I didn’t have chips on hand and had just bought them, so there wasn’t time to chill them.
To make the braids, roll three equal-sized cylinders and braid them.
Place them on the baking sheet.
Let the shaped brioches rise for 40 minutes.
Preheat the oven to 338°F (170°C).
Mix the egg yolks with the small cup of milk and brush the brioches before baking.
Bake on the middle rack for 30 minutes; during the last 10 minutes, allow the tops to brown.
After about 20 minutes of baking, make small hollows with a little egg where you will place the small sugar eggs.
The Easter brioches stay soft for a few days if stored in food bags, but if they lose softness it doesn’t mean they aren’t good: just warm them briefly in the microwave and they will regain the fresh-from-the-oven texture.
