Making the Perfect BRIOCHE Easter-Cake is much easier than it seems! All the nuances!
Apr 8, 2026
Making the Perfect BRIOCHE Easter-Cake is much easier than it seems! All the nuances! A very fibrous, very creamy Brioche Cake! A luxurious and delicious Brioche Cake!
INGREDIENTS for the dough for 7 cakes 11 cm in diameter and 1 cake 13.5 cm in diameter:
90 ml of cold milk
14 g of dry yeast (it is important to take high-quality yeast) or 42 g of fresh yeast
12 eggs (weighing 50 g each)
10 g of salt
16 g vanilla sugar
180 g of sugar
900 g flour
450 g cold butter
300 g raisins (50 ml rum or cognac for raisins)
orange peel (optional)
rum essence 2 ml
for cakes with a baking paper insert, I put 300 g of dough in molds 11 cm in diameter (the height of the mold together with the insert is 11 cm), if you do not use a baking paper insert, you should take 250 g of dough for a mold 11 cm in diameter and 8.5 in height!
I take 430 g of dough for a 13.5 cm diameter mold with a baking paper insert.
bake in a preheated oven at 175 degrees Celsius, top-bottom mode without convection on the second level from the bottom for about 25 minutes and another 10 minutes with convection at 175 degrees Celsius and check with a wooden stick so that it comes out dry and clean. The temperature and baking time completely depend on the characteristics of your oven.
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