Easter Brioche Bread- Paska | Light as a Cloud

This recipe makes 10 mini Easter Brioche. Maybe considering doubling the ingredient.

Ingredients:
1/2 milk (warm)
1/2 tbsp yeast
1/2 cup sugar
3 eggs + 2 egg yolks
170 grams (1 1/2 sticks of butter)
1 tbsp vanilla
1 tsp salt
3 cup flour (bread flour is best but all purpose is fine too)
1 lemon zest

1 cup raisin (optional)
2 backs of black tea (optional)

Icing:
2 egg whites
1 cup sugar
2 tsp gelatin


Bake at 375F. Time will depend on the size and material of the mold. Mine took 28 minutes.


Instructions:
⚠️ Before we start I need to tell you that you will need to use a stand mixer for this recipe.

To the mixing bowl add warm milk. (Make sure the milk is not hot because heat will kill the yeast and the dough won’t rise.) Add yeast, sugar, eggs and stir until combined. Then add soft butter, salt, vanilla and lemon zest. Kneed the dough util it will look glossy and smooth. The kneeding time should take about 15 minutes on the highest speed.
Cover the bowl and let the dough proof for about 2 hours until it doubles in size. Please be patient.

If you want to add raisins to paska then prepare them now to give them enough time to soak well.
Wash the raisins first. Then add 2 bags of strong black tea and cover them with hot water completely.
After 2 hours, drain all the liquid and use paper towel to dry them well.

Add the raisins to the dough.
If you are not adding raisins to the dough you will still need to kneed the dough the second time.
Kneed the dough for about 5 minutes until in becomes shiny and smooth.

Cover and let it rise for 2 hours.

Melt some butter and brush the butter on the molds for easy removal. Also use butter to help you shape the dough if its too sticky.

Split the dough. Stretch the dough and fold the sides toward the center. Flip it over and roll in against your working area to create a perfect ball. Place each ball into the mold and cover for 2 hours to allow it to rise.
Bake at 375F. The time will depend on the size and material of the mold.

Let the brioche rest for 20 minutes before removing it from the mold. If you need to, use the back of the knife to loosen the edges.

Icing:
To the bowl add egg white, sugar and gelatin. Use double boiler method to warm up the icing. Constantly mix to prevent the eggs from cooking. It should be warm to touch or 110F.
Mix the icing for few minutes until light and fluffy.

Decorate the Easter brioche.

Brioche molds https://amzn.to/3J897rX

https://amzn.to/37iBbvw