Easter Brioche for Beginners

Traditional brioche of Greek Easter.
Simple process, easy way, classic ingredients and aromatics used to have a fluffy, inflatable and beautiful brioche.
Everyone likes it and every Easter table should have a dominant brioche, along with red eggs, that you have prepared for this moment.
Yours!
work: 15′ time: 2h:00′ easy:

Η πρόταση για αυτό το τσουρέκι είναι της Χρύσας, με το πολύ ενδιαφέρον blog.
Μου άρεσε η ιδέα να απομυθοποιηθεί η διαδικασία παρασκευής του Πασχαλινού Τσουρεκιού και να to δούμε από την εύκολη και απλή σκοπιά της ετοιμασίας του, χωρίς να χάνει τίποτε από τα χαρακτηριστικά του.

Ingredients (10 servings)

  • 500 gr (1.1 lbs) flour
  • 30 gr (1.1 oz) fresh yeast
  • 200 gr (7.1 oz) lukewarm milk
  • 2 eggs
  • 130 gr (4.6 oz) icing sugar
  • 60 gr (6.1 oz) butter, room temperature
  • 1 tsp cardamom, powder
  • 1 tsp mahlepi, powder
  • 1 orange, zest
  • a pinch of salt
In mixer bowl, add the flour, yeast crumbled with the fingers, sugar, 2 eggs, spices, salt, orange zest and ¾ of the milk.
Work all these together for 6'-7' until well blended.
Periodically scrape with a spatula the sides of the bowl.
Add the butter and beat for another 2'-3' yet.
At this stage we can add the remaining milk if necessary. Always depends on the flour.
The dough should be tight because with inflation will soften enough.
Pour the mixture from the mixer bowl into a lightly floured greater bowl. Sprinkle the yeast on top, with a little flour.
Cover with a towel and a blanket and let it in the warm to swell and double.
When it is ready, press very lightly with your hands to deflate.

Cover

  • some almond filet
  • 1 egg white
  • 1 red egg
Place the dough onto the worktop sprinkled with flour.
Divide into 3 equal weight dough pieces, or 6 if we want two buns.
Fold each piece of dough, and mold, with fast movements laces and with those knit braids. Do not knead the dough.
Place the brioche in a baking pan lined with parchment paper.
With a brush, we pass it with a little water. Cover and let stand for 15 minutes.
Beat the egg white and pass again the brioche with a paintbrush.
Sprinkle with a little almond filet and put the red egg.
Bake in the air, the bottom shelf at 160°C (320°F, Gas 2.8) for 30'-35' until golden.
Do not overdo.
Once cooled down, wrap with plastic wrap to prevent drying out. In this phase can be frozen.

2 comments:

  1. Μμμμμμμμμ!!! Καταπληκτικό και πολύ εύκολο! Μοιάζει με το τσουρέκι του Παρλιάρου που έφτιαξα προχθές!!!
    Φιλιά και καλή εβδομάδα!

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  2. Oh thank you for posting this recipe! I would love to make Tsoureki for Greek Easter but I've never made it before. Should I try this Brioche version or be more adventurous and try your traditional Tsoureki? They both look wonderful but I can't decide!

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