6-8 servings (1 big loaf or 2 small ones); 15 min preparation; 14 h waiting; 25 min cooking time.

Easter can’t pass without making something sweet and delicious for your family and friends. So I can’t imagine a better way to celebrate the holiday than with a soft, fluffy Easter brioche.

Brioche is a French indulgent buttery sweet bread, made with yeast. Indeed, it takes time to make because of the long time waiting, but it is worth to try it. Your house will smell amazing during the baking process. It is just too difficult to resist.

Ingredients

• 250 g all-purpose flour
• 30 g light brown sugar
• 3 eggs
• 125 g butter, room temperature
• 1 tsp salt
• 7 g dry yeast
• 50 g raisins
• 20 g flaked almonds
• 1 egg, beaten
• 1 tbsp crystal sugar

Preparation
Put sugar, flour, salt and yeast together in a food processor. You can also use hand mixer. Add the eggs. Beat the mixture at low-speed for 2 min. Cut the butter in small pieces and add to the mixture. Beat the dough at low-speed until the butter is fully incorporated. Increase the speed and beat for 5 more minutes. Add the raisins and beat for 2 min minutes.

Grease a big bowl and put the dough in it. Cover with plastic foil and set aside to raise for 30 min. After that transfer the bowl to the fridge and leave overnight. The dough should double its size.

Take the dough from the bowl and knead for 5 min. This will activate the yeast. Cut the dough in 3 or 6 even bolls (3 for each loaf). Wrap each boll with plastic foil and return to the fridge for 15 more minutes. Roll each boll into a long thin stick. The sticks should be evenly long. Gather one end of the sticks together. Braid the dough.

Transfer the braid to a baking tray, covered with parchment paper. Cover the dough with a clean towel and leave at room temperature for 1 hour to raise.

Preheat the oven to 170 degrees C/340 degrees F.

Beat the egg. Brush the dough with the egg wash. Sprinkle 1 tbsp of crystal sugar on top and cover with flaked almonds. Bake for 20 min in the preheated oven. Let it cool completely until you cut it. Enjoy!