Easter Brioche Buns

Easter Brioche Buns
Easter Brioche or Tsoureki Oriental in Greece is a traditional sweet bread, which is prepared throughout the year and especially during the Easter holidays. It needs yeast and good kneading to inflate and create beautiful fibers inside that will keep it fresh and fluffy for days. Also aromatic spices and citrus zest, such as lemon and orange, flavor it wonderfully. It is often decorated with red eggs and has different shapes and sizes.
This year we made small brioche buns to accompany our coffee for days.
Try them!
※※※※※We wish you Happy Easter 2021!※※※※※

work: 1h:00′ time: 4h:00′ medium:

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Easter Brioche Buns
Easter Brioche Buns

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

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Ingredients (6 small & 3 medium)

  • 200g lukewarm water
  • 50g honey
  • 160g sugar or a little more
  • 1 sachet of 9grams of dry yeast
  • 40g sunflower oil
  • 2 eggs+1 yolk for spread
  • 1½ tsp. salt
  • 550g flour+1-2 tbsp. in addition to shaping
  • 2g powdered anise or any other spices you like
  • almond fillet, poppy seed blue & white, sesame etc.
In the bowl of the mixer or in a large bowl, if you are going to knead them by hand, put the warm water, the yeast, the honey, the sugar, the eggs and the sunflower oil. Mix very well.
Sift the flour together with the salt and add about 1/3 to the bowl. Stir constantly, adding as many spices as we are going to use.
Finish with the last amount of flour.
Pour the dough on a lightly floured work surface.
Knead by gently pulling and folding the dough several times until a soft dough ball is formed that will stick slightly to our hands. Add very little flour when needed.
With the help of a spatula, put the dough back in the lightly oiled bowl. Cover with a transparent film and a warm blanket and leave it warm until it swells and more than doubles, about 2-2½ hours.
Then deflate the dough on the workbench and divide it into 2 equal parts.
Cut each part into 6 pieces of 90 grams each and form by forming small balls.
We take each ball, flatten it with our hands and wrap small cigars. With these we make 28 cm cords and create our buns.
Cover them with a transparent film and let them inflate again for another ½ hour. Beat the yolk with a spoonful of milk and spread on their surface. Sprinkle with almond fillet or poppy seeds.
Bake with air in a preheated oven at 175℃, 347℉ for 15'- 18 '. It depends on the oven and their size. Take them out on a wire base to cool and then wrap them with a transparent film to keep them soft.
Easter Brioche Buns
Easter Brioche Buns

Author Zambia G. Sifaki

Easter Brioche Buns
Easter Brioche Buns