Braided Easter Brioche Crowns with Colorful Surprise Eggs
A playful and traditional Easter treat: buttery braided brioche nests for your holiday eggs.
Nothing signals spring like the sight of a Braided Easter Brioche. This recipe uses a classic enriched dough base, much like our Vanilla & Chestnut Cake, but with a fun, decorative twist. Whether you are hosting a big family meal or a small brunch, these crowns are a guaranteed hit. For a lighter fruit-based finish, try pairing these with our Hibiscus Poached Peaches.
What You'll Need
The Brioche Dough:
- 450g Flour & 30g Fresh Baker's Yeast
- 140ml Warm Milk & 65g Soft Butter
- 50g Sugar & 2 Eggs
- 1 tsp Liquid Vanilla
For Decoration:
- Raw Eggs (for coloring)
- Food Coloring & White Vinegar
- 1 Egg Yolk + 1 Tbsp Milk (Gilding)
- Sugar Beads or Grain Sugar
Preparation Method
1. Coloring the Eggs: Before baking, dip your raw eggs into a mixture of water, food coloring, and a splash of vinegar. Once you achieve a vibrant hue, drain and set aside. Don't worry—they will cook perfectly inside the oven with the brioche!
2. Kneading the Dough: Dissolve the yeast in warm milk. In a food processor, combine all dough ingredients and knead for 10 minutes until you have a smooth, elastic ball. Let it rise in a warm spot for 1 hour until doubled in size.
3. The Braid: Roll the dough into long ropes. Fold each rope in half and braid the branches together. Form a circle (crown) and press the ends to seal. Nest your colored egg in the center and let the "nest" rest for one more hour.
4. Baking to Gold: Preheat your oven to 180°C. Brush with the egg yolk and milk mixture for that professional shine, then sprinkle with sugar beads. Bake for 20-25 minutes. If you love this golden finish, you'll also enjoy our Wild Berry Breton Shortbread.
Build Your Easter Menu:
- The Main Event: Classic Roasted Leg of Lamb
- The Starter: Savory Foie Gras Bread Pie
- Chocolate Treat: Dark Chocolate & Pear Tart