Ingredients
- 450 g Flour
- 140 ml Warm milk
- 30 g Fresh yeast from the baker
- 65 g Soft butter
- 50 g Sugar
- 2 Egg
- 1 tsp liquid vanilla
- For the decoration:
- 1 Egg yolk
- 1 Tbsp. Milk
- Sugar bead or grain sugar
Preparation Method
1. Colored eggs: Dip the egg or raw eggs (depending on the number of braided buns you want to prepare) in a container filled with colored water (with food coloring) and one or two tablespoons of white vinegar. Wait until you get the desired color, drain, and reserve.
2. Dilute the yeast in 2 tablespoons of milk. Let stand for 5 minutes.
3. Pour all the ingredients of the dough and yeast into the bowl of a food processor and knead for 10 minutes, to obtain a homogeneous ball of dough. Cover the tank with a clean cloth and let the dough swell for 1 hour.
4. Roll one or more pastry rolls of the size and thickness of your choice (depending on the number of buns you want to get at the end). Fold each flange in half and braid the two branches. Close the crown by pressing the ends of the fingertips. Place the colored hard-boiled egg in the center of the crown and let rest an extra hour on a baking sheet covered with baking paper.
5. Preheat your oven to 180°C.
6. Mix the egg yolk and milk for the gilding and brush the brioches with a brush. Sprinkle with sugar balls and bake for 20-25 minutes.
7. When you leave the oven, you can decorate the buns with a little icing sugar or a few extra sugar beads. The dessert for your Easter meal menu is ready!