We are in the middle of the Easter holidays and for me, a cozy Easter breakfast is definitely part of every year. Do you guys feel the same way? It is probably one of the very rare days in the year, where I don’t crave my wholesome porridge in the morning. Instead, I just want to enjoy some fresh bread, peanut butter, Nutella and stuff like this. This year, however, I’ve decided to make a brioche braid, too! And for once this is not a healthy creation of my one, just a classic brioche. But in case you also like to serve up a leisurely brunch on Easter, I wanted to share the recipe with you.
brioche – my favorite snack as a kid
When I think back to my favorite snacks as a kid, the brioche braid is definitely at the top of the list. Back then, we always had the prepackaged one from Ölz at home – without raisins, of course. Even though I like raisins now, I don’t think they should be in any pastries. But of course you can always knead some into your dough. Anyway, the braid is definitely a childhood memory for me. And when I discover it at my parents’ house nowadays, I still pinch myself a piece.
That’s why I really wanted to make one myself for my Easter breakfasts this year. And I promise you, this recipe is super easy. Even if you’ve never tried a brioche braid, or even a yeast dough before, be sure to give it a try. If only for the smell that will waft through your apartment after baking, it’s worth a try.
easy classic yeast dough
To make a yeast dough successfully is really not difficult at all. The only important thing is that you really pay attention to the exact amounts and details in the recipe when baking it yourself. So do not just take a little more liquid or the butter directly from the refrigerator. Just pay attention to what the recipe tells you to do and of course look for recipes that pay attention to such details. Or you just take mine, since I always give you all the necessary informations. 🙂
Also, unfortunately, it’s really important to knead your dough well and for a long time. If you own a kitchen machine, you are of course clearly at an advantage. Because you can just let the machine do the work, kneading your dough thoroughly for at least 10 minutes. If you don’t have a kitchen machine, like me, you’ll get a little workout while baking. I know how tiring and long 10 to 15 minutes of dough kneading might seem. But it’s really important to knead your dough well. Personally, I always create a little playlist beforehand or watch a YouTube video during. So the time passes much faster and I usually do not even notice how long I’ve been kneading.
How to braid your brioche
After the rising time, you can divide your dough directly into 3 equal-sized pieces. You then roll each of them out with your hands into long strips. Lay these with approx. 5 cm distance next to each other on your countertop. Now you can braid your strands. However, it is best not to start at the top, but only in the second quarter. When you have reached the bottom, you can press the ends together and roll them down slightly so that the end is already round and flat. Now take the upper strands in your hand and finish braiding them in the other direction. If you have laid the strands on top of each other before, you just have to lead them underneath eachother now. You see, there’s really no magic here. 🙂
I hope you like the recipe and you try it out. Feel free to write me if you would also like to have a healthy alternative for this classic broiche. And if you prefer to eat something healthy for breakfast on Easter, you can already find numerous healthy breakfast recipes on my blog. Or you can bake my healthy, protein-rich Russian Chocolate Cheesecake with the cute Easter bunnies on top.
Anyway, I wish you a wonderful Easter and see you for the next recipe,
- 1/2 cube fresh yeast 21g
- 1/3 cup sugar
- 1/3 cup butter
- 1 cup lukewarm soy or oatmilk regular dairy milk works as well of course
- 4 cups wheat flour
- 1 pinch of salt
- 1 egg
- 1 egg yolk
- 1 handful of sliced almonds
- optional: hail sugar or raisins
- Put a small amount of the sugar and the milk in a small bowl, crumble the yeast into it and stir well until the yeast has dissolved. Put the flour and the remaining sugar in a large mixing bowl, add the yeast mixture, the egg and the milk and mix everything briefly. Then add the butter and salt and briefly mix the dough well with the dough hooks of a hand mixer or with a spoon.Then transfer the dough to a floured work surface and knead for at least 10 minutes. (Of course, if you have a kitchen maschine, you can leave this work to the machine). Then form the dough into a ball, place it in a bowl sprayed with a little baking spray and let it rise, covered, in a warm place for 1 hour.
- After an hour, place the dough back on the floured work surface, divide into three equal pieces and shape all three into strips of about 45 to 50cm length by using your hands. Place the three strands side by side on the work surface about two inches apart and shape into a braid (see my post for tips). Place the braid on a baking tray lined with baking paper and cover again with a towel.
- Meanwhile, preheat the oven to 180°C / 375°F convection. Once it is preheated, brush the braid with some beaten egg yolk and sprinkle with the sliced almonds. Now bake the brioche in the oven for 20 to 22 minutes or until it is nicely golden brown on the outside.
- calories: 163 kcal
- fat: 4,8 g
- carbohydrates: 25,1 g
- protein: 4.1 g