Easter Brioche Recipes
EASTER BRIOCHE
A wonderful buttery bread. My mom made this at Easter with an egg in each loaf. It's not the traditional Italian Easter bread. She found this recipe in a James Beard cookbook and used it for years. Now I use it too, not just at Easter. If you've never tried a Brioche type bread, this is a good recipe to try....
Provided by Marich
Categories Yeast Breads
Time 41m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the yeast thoroughly in the warm water. In a medium bowl, mix in 1 cup of the flour. Stir till mixed well. Cover and let rise till double in size.
- Blend the remaining flour in a large bowl with salt and sugar. Beat three eggs and stir in to flour. Will be crumbly. Gradually add the cup of melted butter stirring constantly. Beat the remaining three eggs and add while continuing to stir. Finally, add the yeast/flour mixture blending until completely incorporated. Use your hands if necessary. The resulting dough will be sticky. Cover and let rise till doubled in size.
- Deflate and shape into two round loaves or braid (this is not easy as the dough is very soft). Place a raw egg in center and let rise on baking sheet for at least a half hour. Place in 375 degree preheated oven for 35 to 40 minutes till golden brown. You may brush the top with milk or egg yolk to glaze if desired.
- Prep time does not include rising time.
Nutrition Facts : Calories 423.9, Fat 23, SaturatedFat 13, Cholesterol 218, Sodium 538.6, Carbohydrate 42.4, Fiber 2.1, Sugar 3, Protein 11.8
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
EASY EASTER BRIOCHE
This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Snack, Treat
Time 2h40m
Number Of Ingredients 7
Steps:
- Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.
- Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
- Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
- No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.
Nutrition Facts : Calories 365 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
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