Easter Brioche

Name: Easter Brioche
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: France
Ingredients: 500 g of flour; 150 ml of milk (lukewarm); 80 g of sugar; 100 g of butter (softened); 2 eggs (at room temperature); 1 egg yolks; 15 g of baker's yeast (fresh); 1 pinch of salt; 2 tbsp of orange blossom water; 30 g of pearl sugar

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A classic braided brioche recipe, perfect for celebrating Easter. Its soft crumb scented with orange blossom makes it a delight for breakfast or an afternoon snack.

Total time: 1 h 15
Prep: 40 min
Cook: 35 min
Rest: 2 h 30
Difficulty: Medium
Per person: €0.38

By the CookinBreak team

Nutrition facts

per serving · estimate

400kcal

Protein10 g11%
Carbs45 g51%
Fat15 g38%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even softer brioche, make sure all the ingredients are at room temperature before you start. Don't hesitate to knead the dough well, it's the secret to a beautiful texture. If the dough sticks too much, lightly flour your hands, but avoid working too much flour into the dough itself. For a perfect braid, divide the dough into three equal strands and braid them firmly but not tightly.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2-3 months in a freezer bag. Freeze whole or in slices.

Storage : How long does it keep?

Keeps 2-3 days max at room temperature in a paper bag/airtight container.

Making ahead : Can you make it the day before?

Yes

The dough can rise in the fridge (8-12h). Final baking on the day.

Reheating : How do you reheat it?

Slices in the toaster, whole 5-10 min in a 150°C oven. A very brief microwave is possible.

Variations

Sprinkle with pearl sugar after brushing with egg yolk.
Bake in a buttered pan or on a baking sheet.
Enjoy it for breakfast or as an afternoon snack.

Mistakes to avoid

Putting the salt in direct contact with the yeast: add it after the other ingredients.
Cutting the kneading short: knead until the dough is smooth and elastic.
Letting it brown too much: cover with foil if it browns too quickly.

Frequently asked questions

How do you activate the yeast?

Dissolve the baker's yeast in the lukewarm milk with a spoonful of sugar and let it rest 5 to 10 minutes, until the mixture foams slightly, before adding it to the flour.

How long should you knead the dough?

Knead for about 10 minutes with the eggs and orange blossom water, then add the softened butter in pieces and knead another 10 to 15 minutes, until the dough is smooth, elastic and pulls away from the sides.

How do you braid the brioche?

After the first rise, punch down the dough, divide it into three equal pieces, roll them into ropes and braid them, then let rise again for 30 to 45 minutes before the egg wash.

How long should you bake the brioche?

Brush with beaten egg yolk, sprinkle with pearl sugar and bake for 30 to 35 minutes at 180 °C, until nicely golden, then let cool on a wire rack.