Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, italian easter brioche with encased eggs. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Italian Easter brioche with encased eggs is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Italian Easter brioche with encased eggs is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have italian easter brioche with encased eggs using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Italian Easter brioche with encased eggs:

1. Make ready 500 Grams flour
2. Get 1/2 Pint water , lukewarm
3. Get of 25 packet yeast dry yeast fresh or a dry Grams
4. Make ready 100 Grams sugar
5. Make ready 50 Grams butter
6. Take 7 eggs
7. Make ready 1 lemon zest
8. Take 1 orange zest

Instructions to make Italian Easter brioche with encased eggs:

1. Melt the yeast with the lukewarm water then add 5 tbsp of flour. Mix the ingredients well and make a ball. Put it in a bowl covered with a cloth and let it rise for an hour in a warm place.
2. When it has risen well, add the rest of the flour, sugar, 3 eggs, lemon and orange zest and the melted butter. Work the dough energetically with your hands for about 10 minutes. It should be slightly on the sticky side.
3. Divide the dough into 3 and roll it on the table with your hands making long stripes. Make a plait out of them leaving just a small quantity of dough to decorate over the eggs.
4. Now join both ends of the plait making a ring and lay it on a greased baking tray. Let it rest for 2-3 hours covered with a cloth in a warm place.
5. Place the 4 eggs into the dough, make a cross over them with the dough stripes. Beat an egg and brush it all over the cake and cook at 180C for 30 minutes until golden.

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