This Easter Bread recipe is a brioche style cake, shaped as a ring, topped with homemade pastry cream that is typically prepared for Easter time in Spain and Argentina.
A special kind of dessert for Easter, the Easter bread: a brioche style bread, shaped as a crown, and topped with homemade pastry cream. This is something that you can find in every pastry shop in Argentina around this time of the year. It smells heavenly. You can find this kind of bread in the south of France too.
It is a traditional bread eaten around Easter time in many European countries. It is usually shaped as a wreath and it is made of a sweetened yeasted dough. This recipe follows the Spanish and French tradition as it is topped with pastry cream and has butter in the dough.
Because the European immigration in Argentina has been so important, many of our culinary traditions come from the old continent. As is the case with this Easter Bread.
You can replace the 8 g of dry yeast by 20 g of fresh yeast.
You should always multiply by 2.5 the amount of dry yeast in any given recipe to obtain the amount of fresh yeast it needs to be replaced with.
Before starting to work on your dough you should make the pastry cream and let it chill in the refrigerator until you are ready to decorate.
It is a simple recipe, made with simple ingredients. To make it you must:
Note: it is important to place the easter bread on a baking tray lined with parchment paper before making the whole at the centre. Otherwise, it will lose its shape once you transfer it onto a baking tray!
To keep that hole at the centre of the bread, you should place a small metallic ring covered in greased aluminium foil. This will hold the shape of the crown/wreath and prevent the dough from losing its shape during proving and while baking.
The baking time will be approximately of 30/40 minutes. It will depend on the oven, and on the dough. Be attentive to its coloration and check regularly after 30 minutes have gone by.
Note: before decorating the bread, whisk the pastry cream until smooth and shiny.
Also, I like to spread the cooked pastry cream on a lined tray with film wrap. This way it cools down faster!
To decorate this cake, you must:
You can choose any shape for your pastry cream decorations. And if you don’t have a piping bag, no problem! You can spread the pastry cream using a spatula or the back of a spoon!
There are two ways to serve this delicious Easter treat. It is all about the that pastry cream:
I prefer the option I present here, because often the pastry cream slides on the side of the bread and finishes on the baking tray. However, it is a valid option and if you want to try it, this is the way to go:
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