What’s absolutely essential for an Easter breakfast or brunch? Exactly – a simple braided yeast loaf or some Fluffy Brioche. This delicious, airy treat tastes fantastic with just a little butter. It’s also delicious with sweet jams, Nutella, or even something savory. A truly versatile baked good, you could say. It’s always a must-have in our house – not only for Easter thb!
Seriously though – who can resist a good brioche? Definitely not me. For us, it’s as much a part of Easter as the Easter egg hunt and the chocolate Easter bunny. Although, these days, the chocolate bunnies are increasingly absent from our Easter parties because they’ve simply become too expensive…
Anyway. I get grumpy very quickly without a slice of Hefezopf or a brioche at Easter. Luckily, that doesn’t happen often, because in most cases, I am the one that has to make sure this »must-have« baked good is on the table. Unfortunately, no one else bakes around here. So I make sure I get what I want.
The recipe for this brioche is straightforward, and the preparation is really simple. As is so typically the case. The yeast does most of the work itself. The baker simply has to wait until the dough has done all the work on its own. Then a little bit of baking, maybe decorating and you have something delicious to offer to your family and/or friends.
For Easter (and other occasions), we already have quite a selection of yeast-based baked goods here on the blog. Just in case anyone is looking for more recipes to try. Our Classic German Easter Bread is always a good idea if you want to work with yeast and keep it simple. That one is a great bread all year round – not only for Easter.
Or how about a classic German Hefezopf? Always a good idea, in my opinion. If you prefer smaller treats made with yeast dough, you should definitely check out our Mini Cinnamon Wreaths. Easy to make and absolutely delicious!
INGREDIENTS / ZUTATEN
0.7 oz. (21g) fresh baker’s yeast
1 cup (250ml) lukewarm milk
17,6 oz. (500g) stronger all-purpose flour*
2 oz. (60g) sugar
1 pinch of salt
1 large egg
2 oz. (60g) butter, at room temperature
1 medium egg yolk
1-2 tbsp. pearled sugar*
1/2 Würfel (21g) frische Hefe
250ml Milch, lauwarme
500g Mehl (Type 550)*
60g Zucker
1 Prise Salz
1 Ei (L)
60g weiche Butter
1 Eigelb (M)
1-2 EL Hagelzucker*
DIRECTIONS / ZUBEREITUNG
1. Mix the fresh yeast with the milk until completely dissolved. Mix the flour with sugar and salt in a large bowl. Add the yeast milk and egg and knead. While the machine is running, add the butter in small pieces and continue kneading for about 18-20 minutes. Cover the dough in the bowl and let it rise in a warm place for about 60 minutes.
2. Grease a large loaf tin* and set aside. Place the dough on a floured surface and knead it shortly with your hands to release some air. Divide into three equal pieces, shape them into long logs and braid them. Place the braided loaf in the prepared baking tin, cover it and let it rise for another 50-60 minutes.
3. Preheat the oven to 150°C (300°F). Brush the loaf with the egg yolk and sprinkle with some pearl sugar. Bake the brioche for 35-40 minutes. If the top gets too dark, cover it with some aluminum foil and continue baking. Remove the brioche from the oven and let it cool down completely on a wire rack.
1. Die frische Hefe mit der lauwarmen Milch verrühren, bis sich die Hefe komplett aufgelöst hat. Das Mehl zusammen mit dem Zucker und Salz in der Schüssel einer Küchenmaschine vermischen. Die Hefemilch und das Ei zugeben und alles verkneten. Während die Maschine arbeitet, die Butter in kleinen Stücken zugeben und dann alles für etwa 18-20 Minuten durchkneten lassen. Den Teig in der Schüssel abdecken und an einem warmen Ort für etwa 60 Minuten gehen lassen.
2. Eine große Kastenform* einfetten und zur Seite stellen. Den Teig auf einer bemehlten Fläche noch einmal kurz durchkneten und dann in drei gleiche Portionen aufteilen. Diese Teigportionen in lange Stränge formen und dann zu einem Zopf flechten. Diesen Zopf in die vorbereitete Kastenform legen, abdecken und weitere 50-60 Minuten gehen lassen.
3. Den Ofen auf 150°C (300°F) Ober-/Unterhitze vorheizen. Den Teig mit dem Eigelb bepinseln, mit Hagelzucker bestreuen und dann für 35-40 Minuten backen. Falls die Brioche zu dunkel wird, gegen Ende mit Alufolie abdecken. Aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Brioche
- Prep Time: 00:30
- Cook Time: 00:40
- Total Time: 03:20
- Yield: 1 1x
- Category: Yeast Bakes
- Method: -
- Cuisine: France
- Diet: Vegetarian
Description
This fluffy brioche is easy to prepare and the perfect treat for breakfast or brunch. So good! You just need a bit of time to get everything done…
Ingredients
0.7 oz. (21g) fresh baker’s yeast
1 cup (250ml) lukewarm milk
17,6 oz. (500g) stronger all-purpose flour*
2 oz. (60g) sugar
1 pinch of salt
1 large egg
2 oz. (60g) butter, at room temperature
1 medium egg yolk
1-2 tbsp. pearled sugar*
Instructions
1. Mix the fresh yeast with the milk until completely dissolved. Mix the flour with sugar and salt in a large bowl. Add the yeast milk and egg and knead. While the machine is running, add the butter in small pieces and continue kneading for about 18-20 minutes. Cover the dough in the bowl and let it rise in a warm place for about 60 minutes.
2. Grease a large loaf tin* and set aside. Place the dough on a floured surface and knead it shortly with your hands to release some air. Divide into three equal pieces, shape them into long logs and braid them. Place the braided loaf in the prepared baking tin, cover it and let it rise for another 50-60 minutes.
3. Preheat the oven to 150°C (300°F). Brush the loaf with the egg yolk and sprinkle with some pearl sugar. Bake the brioche for 35-40 minutes. If the top gets too dark, cover it with some aluminum foil and continue baking. Remove the brioche from the oven and let it cool down completely on a wire rack.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
