Brioche for Easter

Dissolve the fresh yeast in milk and add a teaspoon of sugar.

Let it sit for 5 minutes.

Put the flour, the remaining sugar, the salt, the plant-based butter, and 2 whole eggs and 2 yolks in a mixing bowl, add the yeast mixture, and knead on medium speed in the kitchen robot for 10 minutes, until the dough pulls away from the sides and you have a nice elastic dough.

Turn out onto a large sheet of plastic wrap, and wrap it well into a flat round piece of dough.

Let it set in the refrigerator for at least 4 hours.

Preheat your oven to 180°.

Dust your work surface with flour and grease 8 molds with some plant-based margarine and then dust them with flour as well.

Sprinkle some flour over the piece of dough and cut it into 8 equal pieces.

For these with sugar eggs:

Crush the sugar eggs a bit with a rolling pin, in a bag or between a towel.

Take 4 pieces of dough, cut them in half, and roll each into 2 long sausages.

Place them side by side, sprinkle the crushed sugar eggs over them, and braid them while rolling them in the sugar, then place them in a wreath shape in 4 baking molds.

These with eggs:

Take the remaining 4 pieces of dough, and this time cut each into 3 equal pieces.

Roll them all into sausages.

Place 3 sausages next to each other to make a nice braid, dust with a little flour if they stick.

Place the 4 braids in the molds, and put a raw egg in each mold.

Put them all in an oven at 40° for about 20 minutes so they can rise.

Brush the dough with egg wash, now they are ready to bake.

Bake these for 20 minutes at 180°.

Let cool a bit before serving.