Easter Brioche
When I think of Easter diner, there always has to be a great bread on the table. Whether that is a family favorite recipe for rolls, brioche, challah, or any other homemade bread. This Easter brioche is a perfect place in the hall of fame family favorites.
I remember the first time I had brioche bread, wow I thought to myself what have I been missing. The bread is so tender and buttery, literally just melts in your mouth and incredibly satisfying.
A Nod to Pastry Class
My first time making brioche was in pastry class and this recipe is adapted from that memory. I soon found out why this bread is so beloved given all the butter and eggs that recipe contains.
I played around a bit with that recipe an converted it over from metric units to make it a snap to put together. You can thank me later, ha!
Recipe Twist
This recipe I tweaked for Easter and added fresh orange zest and colored sprinkles on top of the bread before baking to give it a real holiday theme. I really like the touch of sweetness the sanding sugars gives and the orange just pairs so well with this buttery, enriched loaf.
Once you bite into this incredible bread, your taste buds are not going to know what hit them. That burse of orange just explodes in your mouth and downright deliciously insane!
I used this same technique with my favorite challah bread in the fall with the sanding sugars and orange zest. Check out the recipe and post here.
Little Food Science
The recipe is super simple and I allow it to rest overnight in the fridge. I really think that is the secret to this great bread. Be sure to allow enough time for your bread to rise the next day.
I mix in a little sugar with the yeast to feed the yeast and give it an extra boost in the initial blooming stage. Additionally, instead of just adding water with the yeast I also add a little bit of 2% milk to give it a more richness.
This colorful and bright loaf will brighten any Easter feast and I know your guest and family will love it!
Easter Brioche
A rich and buttery bread with an orange twist topped with colorful sanding sugars to brighten any Easter table.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 40 minutes
- Yield: 2 loaves 1x
- Category: Breads
- Cuisine: American
Ingredients
- 1 package active dry yeast (or 2 1/4 tsp)
- 1 TBS sugar
- 1/4 cup warm water (105-110 degrees)
- 1/4 cup milk (105-110 degrees)
- 1 egg
- 2 egg yolks
- 1 orange (zested)
- 2 cups flour
- 1 tsp salt
- 11 TBS butter-unsalted (softened)
- 1 egg
- 1 TBS water
- yellow, pink, green sanding sugars (Or your favorite Easter colors)
Instructions
- In a small bowl combine the yeast with the sugar. Add in the water and milk and whisk to mix and allow to proof for about 5-8 minutes.
TIP: I microwave the cold milk for about 25 seconds to get it to right temperature. Check with your thermometer.
- In the mixing bowl with the dough hook, combine the flour and salt and mix well.
- Add in the orange zest and enjoy the smell. Add in the eggs and yolks, then the yeast mixture.
- Knead on medium low and add the cubes of soft butter and mix till the dough comes together and is smooth. Usually this takes about 5 minutes. The dough is going to be quite sticky, that’s ok!
- Grease a medium size bowl with cooking spray. Place the dough in the bowl, cover tightly with saran wrap. Refrigerate overnight.
- Remove the dough the next morning/day. Punch it down and let it rest about 10 minutes.
- Take two disposal loaf pans 7 1/2 x 2 or one 9×5 loaf pan and grease well.
- Take the dough and divide it into 15 pieces and roll them into balls.
- In each pan place 7 or 8 rolls if you want a shallow loaf.
For a large loaf place all the rolls into the 9×5 pan. Lining them up side by side and placing them on top between the other rolls.
- Cover and allow to rise at room temperature till doubled. This will take a few yours because the dough is chilled.
- Preheat the oven to 375. Prepare the egg wash by mixing the egg with the water.
- When the bread has doubled, brush lightly with the egg wash.
- Sprinkle with your favorite sanding sugars.
- Bake 20-25 minutes for the shallow pans till done. If baking in the 9×5 pan it will require longer cooking time.
- Cool 15 minutes, then remove from the pan and place on a wire cooling rack to cool completely.
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