Sweet Easter Egg Brioche ___

Sweet Easter Egg Brioche


For the Brioche:

  • 12 large eggs
  • 12 cups all purpose flour
  • 3 cups sugar
  • 4.25 cups warm milk
  • 0.5 cup shortening (melted)
  • 0.5 cup brandy
  • 2 envelopes yeast
  • 10 hard boiled eggs (color them with food coloring and let dry)


The night before

Proof yeast with 1/2 cup warm water and set aside.

In a bowl with mixer beat eggs, sugar, shortening and brandy until creamed together.

Reduce speed to low add milk and yeast until combined.

Gradually add enough flour until dough is ready to knead by hand.

On a floured board knead dough by hand adding the remaining flour until a smooth ball is formed.

Place dough into a large greased bowl, cover with plastic wrap and let rise at room temperature over night.

The following morning

Punch down dough and start forming the brioches.Flour hands, dough will be rather sticky.

Cut dough in 10\"strip, place boiled egg at one end and swirl dough around egg to form brioche.

Place the brioches on a cookie sheet lined with parchment paper and let rise until doubled in size.

When ready to bake preheat oven to 325 degrees.

Brush brioches with egg wash.

Bake for 20 minutes until golden in color.

For Chocolate Brioches

Cut dough in 5\"strip, place a small solid chocolate Easter egg at one end of the dough instead of the boiled egg.

Proceed as above.

Once the brioches are baked splash with melted chocolate.

For Prosciutto Cotto & Cheddar Brioches

Cut a good portion of dough.

Knead in 1 cup of cubed bits of prosciutto cotto and 1 cup of grated cheddar (the orange kind).

Once well incorporated cut dough in 5" strip and form brioches. Proceed as above.