<\/a><\/p>\n

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<\/em> season after a long grey and dark hibernation period. So, it was time to welcome spring with some beautiful tulips, and<\/em> the softest brioche ever!!<\/span><\/p>\n

<\/a> <\/a><\/p>\n

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<\/a><\/em><\/span>, that my family makes. I guess because they often come braided as well. But, this is different. Especially the dough. This is<\/em> the softest brioche I have ever made! <\/span><\/p>\n

While browsing through the internet I ran into this recipe on Erika’s beautiful blog La tana del coniglio<\/a><\/em><\/span>. 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?<\/span><\/p>\n

<\/a><\/p>\n

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!<\/span><\/p>\n

Happy Easter Everyone!!<\/span><\/p>\n

[yumprint-recipe id=’51’]<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":2881,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[11,13],"tags":[600,469,372,598,477,453,599,601],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/2878"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=2878"}],"version-history":[{"count":5,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/2878\/revisions"}],"predecessor-version":[{"id":3443,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/2878\/revisions\/3443"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/2881"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=2878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=2878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=2878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}