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Easy Easter brioche

Easy Easter brioche

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Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 6 - 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal365
fat19g
saturates10g
carbs43g
sugars11g
fibre1g
protein9g
low insalt0.71g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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

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Overall rating

Rating: 4 out of 5.12 ratings
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