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Easter-ia Rusticana !

Easter-ia Rusticana !

Chef Executive, Harry Flevaris, at our managed hotel Thalatta Sea Side, in Agia Anna, Evoia, shares his recipe for a delicious Easter brioche. Do try this at home!!!

Ingredients  for 2 brioches 

  • 4 eggs well beaten
  • 1 1/2  cup white sugar
  • 160g. unsalted butter, melted
  • 50g. fresh yeast
  • 1/2 cup warm milk
  • 1 sachet mahlepi, grated
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup orange juice
  • 750g. flour
  • 1 egg yolk, for the topping

Mix the yeast, the milk and half of the sugar in a large bowl.  Stir until the mixture is creamy, adding a little flour. Cover the mixture with a dishcloth and leave it in a warm place until it doubles its volume (around 45 min).

Add in the mixture the  flour, the machlepi, the rosemary and the remaining sugar. Add the eggs, the orange juice, the butter and the yeast mixture. Knead until a fluffy dough.

Place the dough in a lightly oiled pan. Cover and leave in a warm place until it doubles its  volume. Knead and repeat the process. Divide the dough into 6 pieces shaped bead. We create  two braids with three strings each, and leave them in a warm place until they double their volume. Brush the surface of brioches with the egg yolk and bake them in a preheated oven (at 180 degrees) for 50-60  minutes.


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