Soft Easter Brioche Breads
Soft Easter Brioche Breads.
For 1 Batch(es)
For the Brioche:
- 2/3 cup whole milk
- one packet active dry yeast
- 1/2 cup granulated sugar, divided
- 2 3/4 cups all purpose or 00 flour, plus more for dusting
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 teaspoons anise extract
- olive oil for coating the bowl
- 4 large eggs, dyed (not hard boiled)
For the Topping:
- 2 large egg yolks beaten
For the Glaze:
- 1 cup confectioners sugar
- 2 tablespoons whole milk
- 1/2 teaspoon anise extract
- rainbow nonpareils for decorating
- Yield: 4 Brioches
- Get the products you need for this recipe HERE!
- To make the bread:
- Line a baking sheet with parchment paper. Set aside.
- In a small sauce pan over low heat, warm the milk until it is lukewarm. Pour into a small bowl and stir the yeast and 1 teaspoon of granulated sugar. Let stand until the mixture bubbles, about 10 minutes.
- In a large bowl, combine the flour remaining granulated sugar, and salt. Whisk to combine. Make a well in the dry ingredients and slowly pour the milk mixture into it, gently stirring.
- Add the eggs, butter, and extract. Mix with your hands until a dough begins to come together. Generously flour a work surface and turn the dough out onto it. Knead the dough by hand until it is smooth and elastic. The dough should be soft and a little sticky. Shape the dough into a ball. Lightly coat a bowl with olive oil and place the dough ball in it. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour and 30 minutes.
- Generously flour a work surface and transfer the risen dough to it, dividing it in half. Cover the dough with a clean kitchen towel and let rest for 15 minutes. Divide the dough into 4 equal pieces.
- Take one of the 4 pieces of dough and divide it in two. Roll each of the two pieces into a rope about 10 inches long. Intertwine the two ropes loosely and shape into a ring, pressing the ends together firmly. Repeat with the remaining dough forming 4 separate rings
- Place a dyed egg in the center of each ring. Place the rings on the prepared baking sheet and cover with a clean kitchen towel. Let rise for 45 minutes.
- After 30 minutes, preheat the oven to 350 degrees.
- Just before baking, brush the top of the bread with the beaten egg yolks taking care to not brush the eggs. Bake for 20-25 minutes or until each ring is golden brown. Cool completely before glazing.
- To make the glaze:
- In a small bowl whisk together all the glaze ingredients. Drizzle over the rings and top with rainbow nonpareils.