• rodica godlewski

easter brioche


I found these adorable bunny paper cups at Home Goods and I immediately thought Easter brioche. There is nothing better on Easter morning than to wake up to warm freshly baked dough. These brioche are best for breakfast since the dough has to stay in the fridge overnight, so all the kneading and resting can be done a day before.




husband holding Sage

The ladies contributed to the recipe by providing fresh eggs, so it was only fair that I included them in the pictures. As a reward they got a brioche and they couldn't be happier.


I love these cute little brioche served warm with butter and jam. My favorite childhood memories are from when my grandmother would make a lot of baked goods for Easter. We would come home from church, eat a copious lunch and then indulge in sweet doughs.



RECIPE


for the dough:

  • 1/2 cup milk, warm

  • 1/2 cup water, warm

  • 2 tablespoons dried yeast

  • pinch of salt

  • 1/2 cup sugar

  • zest of two lemons

  • 5 1/2 cups bread flour

  • 6 eggs, room temperature

  • 24 tablespoons butter (3 sticks), room temperature

to bake:

  • 12 paper cups (the size of a big muffin)

  • 1 egg, beaten

to decorate:

  • 1/4 cup confectioner's sugar

INSTRUCTIONS

  1. Combine the warm milk and water in the bowl of a heavy-duty mixer fitted with a paddle attachment (I used my Smeg). Add the yeast, mix to incorporate, cover with plastic wrap and place in a warm spot for 20 minutes, or until the yeast begins to bubble.

  2. Add the salt, sugar, lemon zest, and the flour to the mix, and blend on low until big lumps form. Add the eggs one at a time and incorporate. Then add the butter, one tablespoon at a time while still blending on low speed. Increase the speed to high and knead the dough for 10 minutes (the dough will be very soft).

  3. Cover the bowl with plastic wrap, place in a proof bag and let rise in a warm spot for 2 hours.

  4. Gently knead the dough again for about a minute, then cover and place in the refrigerator. After another 2 hours, knead again for 1 minute, cover, and refrigerate overnight.

  5. In the morning divide the dough into 12 equal parts and then each part into tree equal parts again. Shape each part into a ball, then arrange three parts into each paper cup. Place the baking cups onto a baking sheet, then cover with plastic wrap, and let them rest into a warm area for 2 hours (it's ok if the dough doesn't seem to have risen a lot, it will in the oven.

  6. Preheat the oven to 410 degrees F, then place the brioche cups in the oven and bake for about 30 minutes or until the tops are nicely browned. Halfway into the bake, brush with the egg wash.

  7. Let the brioche cool down for 15 minutes, then dust with confectioner's sugar.





Sage decided they were a treat and asked me to make them again. She said her and Chloe will be providing all the necessary eggs.








©2019 by cooking is my inheritance. Rodica Godlewski.