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!
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!