Brioche are delicious soft and sweet breads that simply belong to a good breakfast and Easter breakfast with Easter bread. Juicy fresh bread tastes best homemade. Our fresh brioche bread comes in many variations on our breakfast table. I would like to show you how easy it is to bake a delicious yeast plait from sweet Brioche dough. For Easter, we have this Easter bread with sweet powdered sugar icing and sliced almonds.
Instructions for the preparation of the sweet brioche
Put the egg, warm milk and soft butter in a mixing bowl and mix briefly. Add the sugar, salt, flour and dry yeast and mix until everything is blended. Be careful – the longer you mix, the firmer the dough will be.
Now cover bowl with a clean kitchen towel and let rise in a warm air protected place (e.g. kitchen cupboard/oven) for about an hour. The dough has now increased in size and can be placed in a greased bread baking pan.
Now bake the brioche for 30-35 minutes at 200°C (top and bottom heat) and then let it cool for about 10 minutes before removing it from the pan. After cooling, you can brush the sweet Brioche with powdered sugar glaze made of powdered sugar and milk (or water) and sprinkle with blanched sliced almonds. However, the bread also tastes good plain.
If you like the sweet brioche and yeast plait, especially as Easter bread, a little softer and softer, then you can add another egg to the dough. This will keep the Easter bread fresh and fluffy throughout the holidays.
What do eggs do in yeast dough?
Eggs are important in yeast dough for the best baking results. Simply put, yeast bread becomes a little softer and more cake-like-yummy with one more egg. The egg yolk helps to combine liquid and fat (has an emulsifying effect). Eggs increase the volume and increase the fermentation stability. The crust becomes more fine-pored and brown. Overall, yeast breads with more eggs are fluffier and fresher longer.
Basic recipe for simple sweet brioche with yeast. Quick and easy, this dough is mixed and it’s in the oven for the next morning. It tastes great plain or enhanced with powdered sugar and sliced almonds. The basic dough for Easter bread is also suitable for a raisin Brioche or almond Brioche. At and Easter often come all three variants on the breakfast table.
However, the simple sweet brioche is the best Easter bread. The bread slices are more stable than normal sweet Brioche and therefore holds out a little more weight, for example, if you want egg slices as a topping.
Really delicious tastes us the Easter bread with homemade jam or cheese and sausage. Children will want to try the version with chocolate spread.
On our table on Easter Sunday and Easter Monday are also delicious fruit bowls with fresh strawberries. In addition, fresh mint and delicious coffee, as well as some Easter decorations and, of course, many colorful and self-colored eggs.
It is also very nice when you can offer a dark whole wheat bread to go with the sweet contrast. It also looks cute if you place a few muffins on the table, even if they are probably not eaten, the bread is just too delicious. The muffins are then still as an addition in the afternoon or as food for the return trip.
In the afternoon there is then usually a delicious strawberry cake with cream and a long walk. Especially with all the special breads, we like to sit together for a long time and you always take another slice of Easter bread and sweet brioche after.
Easter bread is really fresh if you prepare the different yeast breads in the evening and then let them rise overnight and put them in the oven first thing in the morning. You can also put three loaves in the oven at the same time. After 30 minutes plus some cooling time you can already eat the breads.
Recipe sweet brioche as Easter bread and yeast plait
- 1 stand mixer
- 1 dough scraper
- 1 loaf pan
- 1 yeast plait baking pan
- 500 g cake flour
- 100 g sugar
- 125 g margarine vegetable (e.g., sunflower) soft
- 250 ml whole milk 3,5% lukewarm
- 1 egg
- 7 g instant yeast
- 0,5 tsp salt
- 25 g almonds, sliced
- 3 tbsp powdered sugar
- 1 tbsp whole milk 3,5%
- Place egg, warm milk and fluffy butter in a mixing bowl – mix briefly.125 g (4.40 oz) margarine vegetable (e.g., sunflower)250 ml (1 cups) whole milk 3,5%1 egg
- Add sugar, salt, flour and dry yeast and mix until everything is blended.500 g (4 cups) cake flour100 g (½ cups) sugar0,5 tsp (½ tsp) salt7 g (3 tsp) instant yeast
- Now cover bowl with a clean kitchen towel and let rise in a warm draft-proof place (e.g. kitchen cabinet/oven) for about an hour. Start 60 minutes timer here
- The dough has now increased in size and can be placed in a greased bread baking pan.
- Bake the Brioche for 30-35 minutes at 200 °C and let it cool for about 10 minutes before removing it from the pan. Start 30 minutes timer here
- After cooling, you can brush the sweet brioche with powdered sugar glaze made from powdered sugar and milk (or water) and sprinkle with blanched sliced almonds. However, the bread also tastes good on its own.3 tbsp powdered sugar1 tbsp whole milk 3,5%25 g (⅕ cups) almonds, sliced
If you want the dough to rise faster, it is a good idea to heat the oven briefly to about 45°C and then turn it off and let the dough rise at that temperature. We like to use our yeast plait form at Easter, but of course we don’t only bake this Brioche at Easter. It is with us on many special weekends because it is so versatile. Have fun trying it out and “Happy Easter” if you bake a special Easter variety…