There is one thing you should have for every brunch or breakfast with friends or family. A simple yeast loaf or brioche! This delicious bake can be eaten only with butter for example or with Nutella or sweet marmalade – even cold cuts work fine! The “one-for-all-bake” I’d say ;)
Let’s be honest – can you resist a good brioche? I personally can’t! For Easter it is a “must have” like the Easter bunny or an Easter egg hunt. Without it, Easter would be ruined ;) Luckily this hardly happens, cause I can do something about it. I can bake it!
The recipe here is quite easy to follow so is the work you have to do. Most of the job is done by the yeast – all you have to do is wait until its done. A little bit of baking and cooling and you’re in fluffy brioche heaven ;)
This brioche is not the only bake with yeast I can offer for Easter. What about a Cinnamon Roll Bread? Or a Poppy Seed Sweet Braided Loaf? Or the regular classic Yeast Savarin? All pretty easy to make. All you need is fresh yeast and a bit of time.
Well – whatever your plany may be – have a good time and Happy Easter!
INGREDIENTS / ZUTATEN
1 cup (250ml) lukewarm milk
17,6 oz. (500g) all-purpose flour
2 oz. (60g) sugar
pinch of salt
1 large egg
2 oz. (60g) butter, at room temperature
1 egg yolk
1-2 tbsp. coarse sugar
250ml Milch, lauwarme
1 Prise Salz
1 Ei (L)
60g weiche Butter
1-2 EL Hagelzucker
DIRECTIONS / ZUBEREITUNG
2. Grease a loaf pan and set aside. Place the dough on a floured surface and knead with your hands for 2-3 minutes. Divide in 3 equal pieces, form long rolls and braid. Place in the prepared pan, cover and let rise for another 50-60 minutes.
3. Preheat the oven to 300°F (150°C). Brush the loaf with the egg yolk and sprinkle with coarse sugar. Bake for 35-40 minutes – if the top gets too dark, cover with some aluminum foil. Remove the brioche from the oven and let cool down completely on a wire rack.
2. Eine Kastenform einfetten und zur Seite stellen. Den Teig auf einer bemehlten Fläche noch einmal für 2-3 Minuten 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) 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.
Here is a version of the recipe you can print easily.
- 0.7 oz. (21g) fresh yeast
- 1 cup (250ml) lukewarm milk
- 17,6 oz. (500g) all-purpose flour
- 2 oz. (60g) sugar
- pinch of salt
- 1 large egg
- 2 oz. (60g) butter, at room temperature
- 1 egg yolk
- 1-2 tbsp. coarse sugar
- 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 20 minutes. Cover the dough in the bowl and let rise in a warm place for about 60 minutes.
- Grease a loaf pan and set aside. Place the dough on a floured surface and knead with your hands for 2-3 minutes. Divide in 3 equal pieces, form long rolls and braid. Place in the prepared pan, cover and let rise for another 50-60 minutes.
- Preheat the oven to 300°F (150°C). Brush the loaf with the egg yolk and sprinkle with coarse sugar. Bake for 35-40 minutes - if the top gets too dark, cover with some aluminum foil. Remove the brioche from the oven and let cool down completely on a wire rack.
- Enjoy baking!