Easy Easter brioche

Easy Easter brioche

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 2 hrs, 15 mins - 2 hrs, 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6 - 6

This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
365
protein
9g
carbs
43g
fat
19g
saturates
10g
fibre
1g
sugar
11g
salt
0.71g

Ingredients

  • 250g plain flour
  • 100g butter
  • 2 rounded tbsp caster sugar
  • 7g sachet fast-action yeast
  • 3 eggs
  • beaten egg yolk, to glaze
  • 2-3 sugar cubes, lightly crushed

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.
  2. Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
  3. Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
  4. No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.

Recipe from Good Food magazine, April 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
alessiab's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so easy and turned out great, definitely will make it again

petepos's picture

nice texture but would be better with more sugar

maxinelisa's picture

Lesley, you use 7 grams of fast action yeast.

bovrilfaerie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful! It rose well (swapped dried for 20g of fresh yeast) and had a very light texture. Might add more sugar next time though...

4mutley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I struggled to make this dough to rise (although I regularly make bread!!) so added natural yoghurt (small tub) to give the yeast some added nutrient and have now found this brioche to be very light :-))

lesleyharragan's picture

How much fast action yeast do you use?

Questions

Tips