Brioche for Easter - Recipe by Marieta Iosifidou
As the Orthodox Christian Easter comes...our soul is full of memories - memories of Easter when we were children, with the house smelling of buns-brioche,
painted eggs decorating the living room
and joy of Spring and Hope in our heart.
I cooked brioche-buns ,traditional for Ortjhodox Christian Greeks
and painted red eggs .
Recipe - Materials for the brioche
** (the metal box from
the sweetened will be the medium for our recipe) ** where you mention in the
box material = the metal box from the sweetened.
·
1 sweetened milk
2.5 boxes of sweetened , full of sugar
2 teaspoon vanilla
6 eggs
2 boxes of sweetened corn oil
1 teaspoon powder
1 teaspoon of powdery mildew
1 orange (its juice and zest)
1 teaspoon of Chios Mastiha Mastic
250 grams Fresh yeast
1 sachet. baking powder
3 kilograms of flour (I used flour Robbin Hook)
3 boxes of sweetened water
2 eggs to spread the brioches
Sesame
2.5 boxes of sweetened , full of sugar
2 teaspoon vanilla
6 eggs
2 boxes of sweetened corn oil
1 teaspoon powder
1 teaspoon of powdery mildew
1 orange (its juice and zest)
1 teaspoon of Chios Mastiha Mastic
250 grams Fresh yeast
1 sachet. baking powder
3 kilograms of flour (I used flour Robbin Hook)
3 boxes of sweetened water
2 eggs to spread the brioches
Sesame
Starting:
• In a saucepan, heat to moderate temperature by continuously stirring the first 4 ingredients
• until the sugar melts
• Lower the fire to a minimum and add the seed oil, stirring continuously for 4-5 minutes.
• In a bowl, add [warm water (not hot) + yeast] and mix until melted.
• Add to the pan the mixture of the pot that should be a bit warm - lukewarm and stir. Once our materials are joined together, we add to our basin
• Add the flour and herbs (mastic with a little sugar in the blender) and knead until the dough is stuck in our hands.
• Spread a little flour on the surface of the dough, cover it with a sticker to keep it free and then put it in a plastic bag to keep it warm. Cover our basin with a blanket and let it boil in a warm place for about 2 hours.
• Be careful, to get our dough to rise and not to lose its strength, it needs a warm environment.
• Once our dough has doubled at least in volume, cut it into balls of 120-140 grams each, in equal amounts, and roll them into cords by lightly dipping our hands in a little seed oil to avoid sticking.
• We straighten the cords equally and flat and make braids,
• Place in an oiled pan.
• Pour the egg rolls [egg and egg yolk together and for each egg -1 tablespoon of water and 1 teaspoon of olive oil]
• sprinkle a little sesame seeds
• let our brips swell again for 20-30 minutes.
• We have preheated the oven (upstream resistors) at 180 °
• Bake for about 30 minutes (depending on the oven) and ready.
The recipe and quantities I am describing are for about 10 pieces of brioche in a traditional 35 x 40 pancake pan.
