For Easter, and a lot of years also for Pentecost now, I prepare a brioche. A luxurious bread which gives us a festive feeling and which we all love. This Easter I made us a brioche with seeds, and it was again a delicious bread. All kinds of seeds went in it, like line seeds, pumpkin seeds, sesame seeds and poppy seeds. The candied orange was homemade, a lot of work, but well worth it.
At Easter I love it when there’s homemade bread and other goodies on the breakfast table. A brioche bread should be there, a paasstol (a Dutch tradition), croissants and eggs. I always get my brioche recipes from the cookbook ‘Brioche verrassend anders’ from Nicolas Bernardé.
Other delicious Easter recipes are chocolate Easter nests, blackberry mascarpone tart, pancake rolls with salmon and spinach pie. When looking for an easy breakfast recipe, search no further than this breakfast mug cake.
The recipe was easy to follow, since I’ve made a brioche recipe many times before. I used orange liqueur instead of Grand Marnier, a baking spray instead of butter and dried yeast instead of active yeast. I kneaded the bread by hand instead of in the food processor.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Brioche with Seeds and Candied Orange
Allergies: wheat, gluten, dairy, egg, citrus.
350 grams flour
4 eggs (really cold)
5 cl orange liqueur
8 grams salt
45 grams fine sugar
7 grams dried yeast
220 grams butter
8 grams mixed seeds (poppy, sesame, pumpkin, line)
100 grams candied orange peel
Add flour to a bowl. Make a dent in the middle and add the eggs and orange liqueur. Salt, sugar and yeast should be added each to a different corner. Mix by hand for 10 minutes (or with a food processor). Add the butter and kneed another 7 minutes, until the dough doesn’t stick to the bowl anymore. Loosely mix in the seeds and candied orange. Let rest for 30 minutes.
Form dough into a ball and place in a bowl dusted with flour. Cover with cling film, right on the dough. So it doesn’t dry out. Place in the fridge for 24 hours. (Could be less, but at least 3 hours.)
Divide the dough into 2 portions. Roll the 2 portions into 2 balls and let rest for 5 minutes. Make two 17 centimeter long bread from the balls. Place them in 2 greased baking tins. Cover with a towel. Let proof for about 2 hours, until the dough has doubled in size.
Cover the brioches with egg wash. Sprinkle with seeds and candied orange peel.
Bake in a 180°C/356°F preheated oven for 15 minutes. Then bake 20 minutes in a 160°C/320°F preheated oven. Let cool down until lukewarm. Serve with freshly pressed orange juice and whipped cream or French curd.
- Recipe source is the cookbook ‘Brioche verrassend anders’.
- Enough for 2 breads.
- Best with homemade candied orange peel.