Easter brioche

Put the flour in a salad bowl. Add the sugar and the vanilla sugar.

Add the crumbled baker's yeast and the egg.

Add the milk

Add the softened butter. Mix everything with your hand. You will get a sticky dough, this is normal.

Start kneading until the dough is firm and no longer sticky. Knead vigorously for 10 minutes without stopping. If you have a food processor , do not hesitate to use it. Let the device mix for 5 minutes on 1st speed, then on 2nd speed.

Roll the dough into a ball.

Cover it. Place it in a place tempered and airtight until it doubles in volume. Allow 2 hours.

Flour a work surface and deflate your brioche dough by kneading it lightly. Divide it into small pieces of around 50g each.

Roll each small piece of dough into a long sausage of about 25 cm.

Take two branches and braid them.

Form a crown by gluing the ends together. Do the same with the remaining pieces of dough.

Place your crowns on a baking sheet lined with parchment paper. Add a raw egg to the center.

Cover with a clean cloth and leave to rise for 1 hour in a draft-free place.

Brush the crowns with beaten egg and pearls of sugar or sprinkles.

Preheat the oven to 180°c.

Put an egg in the center (to prevent the crown from closing during cooking).

Bake the brioches for 20 minutes.

Wait until the brioches are cold before adding chocolate eggs to the center.