Easter Brioche

Easter Brioche


40 gdry yeast
120 mlwarm water
400 gflour
2 tbspsugar
1/2 tspsalt
6 mediumeggs
2 mediumeggs, to put at baking time
240 gbutter, melted


Preparation Method

Preparation time: ca. 4 hrs 30 min / Grade of difficulty: easy / Calories per portion: n/a

Dissolve the yeast in the warm water and place in a bowl. Mix in 100g of the flour and stir until mixed well. Cover and let rise until doubled in size.

Combine the remaining flour, salt and sugar in a large bowl. Beat three eggs in a different bowl and then stir into flour. Gradually add the melted butter stirring constantly.

Beat the remaining three eggs and add while continuing to stir. Add the yeast and flour mixture blending until completely incorporated. Dough will be sticky. Cover and let rise until doubled in size.

Shape the dough (which is very soft) into two round loaves and place a raw egg in the centre. Let rise on baking sheet for 45 minutes.

Preheat oven to 170C.

Bake loaves for 35-40 minutes until golden brown.