Can you keep Brioche?

Name: Brioche for Easter
Cook time: PT20 + 4 hours set up M
Total time: PT20 + 4 hours set up M
Yield: 6-8P
Ingredients: 40 ml of milk at room temperature; 18 g fresh yeast; 300 g flower; 30 g sugar; 220 g vegetable butter at room temperature; 2 eggs and 2 egg yolks; 4 g of salt; Filling:; 4 fresh eggs, washed; 1 handful of colored sugar eggs; Dorure:; 1 egg yolk; 1 tbsp milk; Supplies:; Kitchen robot

Yes, you can keep Brioche. It is best if you eat it the same day, but you can also keep it in a sealed bag or box. The bread then stays good for about 2 days. You can freeze brioche. Make sure you pack the bread well, for example in foil or a freezer bag, to prevent dehydration. Brioche stays good in the freezer for about 2 months. Heat the bread in a preheated oven at 180 degrees Celsius for 5-10 minutes, or until the weather is nice and warm and crispy.

Brioche for Easter

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20min + 4 hours set up

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A classic French brioche bread that you can pimp for Easter with crushed sugar Easter eggs and eggs. Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 6-8P

40 ml of milk at room temperature
18 g fresh yeast
300 g flower
30 g sugar
220 g vegetable butter at room temperature
2 eggs and 2 egg yolks
4 g of salt

Filling:
4 fresh eggs, washed
1 handful of colored sugar eggs

Dorure:
1 egg yolk
1 tbsp milk

Supplies:
Kitchen robot

40 ml of milk at room temperature
18 g fresh yeast
300 g flower
30 g sugar
220 g vegetable butter at room temperature
2 eggs and 2 egg yolks
4 g of salt

Filling:
4 fresh eggs, washed
1 handful of colored sugar eggs

Dorure:
1 egg yolk
1 tbsp milk

Supplies:
Kitchen robot

Preparation method

How do you make this?

Dissolve the fresh yeast in milk and add a teaspoon of sugar.

Let stand for 5 minutes.

Put the flour, the rest of the sugar, salt, vegetable butter and 2 full eggs and 2 yolks in a mixing bowl, add the yeast mixture and let it knead for 10 minutes on medium speed in the kitchen robot, until the dough comes off the side and you have a nice elastic dough.

Deep out on a large sheet of plastic foil, and pack well into a flat piece around dough.

Let it set for at least 4 hours in the fridge.

Preheat your oven to 180 °.

Dust your worktop with flour and spread 8 molds with some vegetable margarine and then also dust them with flour.

Sprinkle some flour over the piece of dough and cut into 8 equal pieces.

For these with sugar eggs:

Beat the sugar eggs with a rolling roll, in a bag or between a towel.

Take 4 pieces of dough, cut them in half and roll 2 long sausages.

Place them next to each other per 2, sprinkle the pieces of sugar eggs and braid them by rolling the sugar into it, put them in 4 baking tins in wreath shape.

These with eggs:

Take the remaining 4 pieces of dough, and this time cut them into 3 equal pieces.

Roll all sausages.

Place 3 sausages next to each other make a nice braid, dust with a little flour they had to stick.

Place the 4 braids in the molds, place a raw egg in each shape.

Put them all for 20 minutes in an oven at 40 ° so that they can rise.

Brush the dough with Dorure, now they are ready to bake.

Bake this 20 "at 180 °.

Let it cool down for you.

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