Easter Brioche

For the Easter brioche, first heat the milk and melt the butter in it. Add orange and lemon zest and let the milk cool to lukewarm.

Mix Fini’s Feinstes flour, yeast, powdered sugar and the spices. Add the egg and milk mixture to the dry ingredients and knead into a smooth dough (dough hook). Incorporate the raisins, then cover and let rise for about 1 hour.

Knead the dough and divide into 12 pieces of about the same size. Form each into a ball and place in a buttered baking dish (always brush with melted butter in between). Cover again and let rise for about 30 minutes.

In the meantime, preheat the oven to 170 °C (top/bottom heat).

Brush the dough pieces with egg and bake in the preheated oven on the middle shelf for about 25 minutes until golden brown.

Mix the powdered sugar and milk and use a pastry cutter to pipe a cross onto each of the cooled Easter brioches.

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