Brioche de Pâques Tressée / Greek Braided Easter Bread | TROPICS FOOD

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Credit: The Chow

Temps de préparation : 30 minutes
Temps de cuisson : 40 minutes

Ingrédients (pour 8 personnes) :

– 26 cl de lait
– 100 g de sucre
– 120 g de beurre
– 1 pincée de sel
– 30 g de levure
– 2 oeufs
– 500 g de farine
– amandes, sésame, graines de pavot etc. (au choix)

Préparation de la recette :

1. Préchauffer le four à 230°C (thermostat 7-8).

2. Délayer la levure dans 6 cl de lait tiède (4 cuillères à soupe). Laisser le temps aux bulles de se former. Puis, incorporer les oeufs et la farine.

3. Porter le lait à ébullition sur feu très doux. Y verser le sucre, le beurre et la pincée de sel. Incorporer ce liquide au mélange précédent. Pétrir la pâte pendant 10 min, la rouler en boule et la laisser lever pendant 2 heures.

4. Diviser et rouler la pâte en 3 boudins et former une tresse. Laisser lever pendant 30 minutes.

5. Saupoudrer au choix d’amandes effilées, graines de pavot ou sésame doré.

6. Enfourner pour 40 minutes de cuisson.

:::::::::::::::

GREEK BRAIDED EASTER BREAD

INGREDIENTS

  • 2 active dry yeast
  • 2 cups warm milk
  • 9 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups sugar
  • 2 teaspoons mahlepi
  • 1/2 cup simmering water, plus 1 Tablespoon water
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for bowl and baking sheet
  • 6 large eggs
  • 1 tablespoon grated orange zest
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon coarse salt
  • 4 hard-boiled eggs, dyed red
  • 1 tablespoon sesame seeds

DIRECTIONS

  1. In a large bowl, dissolve yeast in warm milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand for 5 minutes. Strain, and discard mahlepi. Let cool.

  2. Add mahlepi infusion, butter, and 5 eggs to yeast mixture; combine thoroughly. Add orange and lemon zests. Sift in remaining 8 cups flour, remaining 1 cup sugar, and salt; stir with a wooden spoon until dough forms. Knead dough in bowl until smooth, about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hours.

  3. Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces. Roll each piece of dough into a rope, about 15 inches long. Tightly braid 3 ropes together, beginning in the middle. Repeat with remaining 3 ropes. Tuck a red-dyed egg into the first and last plaits, using a small piece of coiled dough to hold each egg in place if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.

  4. Preheat oven to 350 degrees. Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake until golden, 50 to 60 minutes.

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