![Easter Brioche for Beginners](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItUAr1gCGtqO7CmW0mbRh9H92B7ASdwXRrQXzI7BltkHqPG_r4Y0BzADb3LKFRHfnD7VvAh3VGQcGbR7FUbqKoDspOIzwC7DAn5D7V3GS0yq8DU9ca5D-wa5QaHZiPyScOv3d8qZwEA8/s640/c0428+rszmbpvls.jpg)
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!
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: |
![Easter Brioche for Beginners](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZ8Gwl9kR-R1E-UCZtT_zbB00pGkLUT_dA2oQDYyWDEPc2ytfwRvZI3VNfpVCgT_pSqem2MDZ1BrAf_6JNhMYS6r18g9_lHqhmDQSFCg22cFYCd9Lu4a6lbYnMAprv15-_Wh8-208dnM/s640/Z12+rszmbpvls.jpg)
![]() Ingredients (1 Brioche)
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![]() 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
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![]() Place the dough onto the worktop sprinkled with flour. Divide into 3 equal weight dough pieces, or 6 if we want two buns (Tsourekia). |
![]() 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 slivers and put the red egg. Bake in the forced-air ("convection", "fan bake"), the bottom shelf at 160°C (320°F, Gas 2.8) for 30′-35′ until golden. Do not overdo. |
![Easter Brioche for Beginners](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuuN84q1LswP7ieE1oSTgIeJZGU4LAHOXeudeymJXmxR_Tj05envO7jCXuodY_uqF2y__NKEpkN_g1oHupzDR89w7U7ZJW3JFxQ_NMzYzdAOVdBFy_UvFXBguIraSpx9oKX-3zKsMy5c/s640/Z10+rszmbpvls.jpg)
![Easter Brioche for Beginners](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2WKlBdGgQg2wNK5f90MJKvPYiHmssjyorslgI32-ZfVLJtnB2wOCzwSpMN6VNmdep_YRB605wtwupGo0xbH5wc6IziyTZmddfbGuDeeK1Yzp49f073Bzp5PB17SU2VugLoESKB-rSSk/s640/Z13+rszmbpvls.jpg)
![Easter Brioche for Beginners](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_e-2Op3ZxLu739zRiTe7QB4WZkd6yrp27l0kzAt_gKKJKgHvPN0vYA8KOfxmoSU-UFyY3v-M4yToFGhVXvV_OtMulQAtwFPkRelXnFsCh0Av2AeXiZExNWXc67nBNym_krB-gihHh6DY/s640/%25CE%25961+%25CE%259C%25CE%25B5%25CE%25BD%25CE%25BF%25CF%258D+%25CE%25A0%25CE%25AC%25CF%2583%25CF%2587%25CE%25B1+rszmbpvls.jpg)
Once cooled down, wrap with plastic wrap to prevent drying out. In this phase can be frozen.