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Italian easter brioche with encased eggs

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
2 hours and 45 minutes
INGREDIENTS PER 4 PEOPLE

Flour, 17,6lb
Lukewarm water, 1/2 glass
Fresh yeast for bread making, 0,8 oz (or dry yeast, 1 sachet)
Sugar, 1/2 cup
Butter, 50 gr
Eggs, 7
Zest of one lemon
Zest of one orange

PROCEDURE

Melt the yeast with lukewarm water and add 5 tablespoons of flour. Mix the ingredients well and make a ball. Then put it in a bowl covered with a cloth and let rise for one hour in a warm place.
Once risen well, add the rest of the flour, sugar, 3 eggs, orange and lemon zest and the melted butter. Work the dough energetically using your hands, for about 10 minutes. The dough should be slightly sticky. Divide the dough into 3 parts and roll it on the table with your hands, making 3 long stripes. Make a plait out of them and leave just a small quantity of dough to decorate over the eggs. Join both ends of the plait to make a ring and lay it on a greased baking tray.
Cover with a cloth and let rest for 2-3 hours in a warm place.
Place the 4 eggs into the dough, then make a cross over them with the dough stripes. Beat one egg and brush it all over the cake and cook at 356F for 30 minutes, until golden.

Thanks to: My Little Italian Kitchen

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