It’s finally Easter! Which also means, that spring is just around the corner! Ok, actually it has already started – officially – one week ago. But you know, when you live relatively north you start realizing it a little later. During the long sunny weekend spent in Bavaria we got to enjoy the outdoors for the first time without our coat on! Honestly, that’s the last place I expected to get a little tan. The first tan of the year! I finally had a chance to refill my empty vitamin D storage. And let me tell you, it felt so good! The impact that a few sunrays can have on your skin is purely amazing. Everything is turning green, the trees are starting to blossom, the fields and market stands are starting to fill with flowers. This is my season after a long grey and dark hibernation period. So, it was time to welcome spring with some beautiful tulips, and the softest brioche ever!!
Granted, it is not an Easter recipe, but for whatever reason it reminds me of those braided breads that are typically made around this time of the year, like the cuddura, that my family makes. I guess because they often come braided as well. But, this is different. Especially the dough. This is the softest brioche I have ever made!
While browsing through the internet I ran into this recipe on Erika’s beautiful blog La tana del coniglio. Among other wonderful recipes this here in particular caught my attention. I already baked it several times, and I still can’t get enough! What was most intriguing to me was the way of rising the dough. As much as I appreciate quick recipes, this can be challenging, in regards to patience. But only at first sight. You will soon realize how handy this recipe actually is! The no-knead dough is literally ready in five minutes. Then all you need to do is let it rest for at least one day, up to a max. of five days, according to Erika. My own experience took me to one to close to three days. And I must say that I personally prefer to let it rise up to a max. of two days. The time I went beyond that I noticed that the brioche got a light aftertaste. Probably due to the yeast. But that’s just my assumption. So even if it requires lots of waiting, imagine how great it is to have some brioche dough ready in the fridge that you can take out whenever you decide to bake it?
Anyway, I totally fell in love with this brioche! And that rustic look! Well, I’m just so excited to share it with you! And I hope that you will enjoy it as much as we do. And if it’s not for the Easter Holidays, I am sure that you will find plenty of occasions to make it. No matter whether it’s for friends and family who come over for an afternoon coffee or tea, or for a weekend’s breakfast or brunch!
Happy Easter Everyone!!
- 250 g / 8¾ oz all-purpose flour
- 100 g / 3½ oz butter, melted and cold
- 75 g / 2½ oz water, room temperature
- 2 medium-sized eggs, room temperature
- 1 tbsp sugar
- 60 g / 2 oz honey (clear honey with a delicate taste)
- 1 pinch of salt
- 3 g dry yeast (about ½ package; alternatively 11 g of fresh yeast dissolved in 75 g / 2½ oz of water)
- milk, egg or butter to brush
- coarse sugar (optional)
- Mix the slightly beaten eggs in a large bowl with honey, water, cold melted butter, sugar and salt. Whisk quickly until the dough looks smooth.
- Add the flour, previously mixed with the dry yeast. (If you use fresh yeast: dissolve the yeast in the water and then add the flour to the rest.)
- Mix well with a fork for a few minutes only, until you get a smooth dough.
- Cover the bowl with plastic wrap and let rise for about 2 hours, or until the size has doubled.
- Then transfer (still covered) to the fridge for at least 24 hours, up to max. 5 days.
- Take out of the fridge and split the dough either into 3 parts for a braided brioche, or into 6 equally large balls.
- Place either in a rectangular shaped well greased cake mold (I used parchment paper instead).
- Cover with a humid kitchen towel and let rise for additional 2 hours (or until it has doubled the size).
- Preheat oven to 180°C / 356°F.
- Brush with a little melted butter, slightly beaten egg with a little milk, or simply with milk only.
- Sprinkle coarse sugar on top (optional).
- Bake for about 20-30 minutes or until the brioche gets a nice golden color.
- It can be stored in an airtight container for a few days.