Pain de Pâques: French Easter Brioche with Whole Eggs
Easter Brioche
Tender, citrus-scented French Easter brioche braided around whole eggs—rich, celebratory, and delightful.
Nutrition (per serving)
Pain de Pâques is a joyful French Easter brioche: rich, buttery dough perfumed with orange zest and vanilla, braided or shaped and baked with whole eggs tucked into the braid. It's a festive centerpiece as much as a tender, slightly sweet bread that slices beautifully for breakfast or brunch.
This recipe keeps the technique friendly—an enriched dough that needs gentle kneading and two rises—so you get that feathery crumb without fuss. Bake it with real eggs in their shells for the classic look, and share it warm with butter and jam.
Ingredients
- All-purpose flour:4 cups
- Instant yeast:2 1/4 tsp
- Granulated sugar:1/3 cup
- Salt:1 tsp
- Whole milk (warm, about 110°F):1 cup
- Large eggs (for dough):2 pieces
- Large egg (for egg wash):1 pieces
- Unsalted butter (softened):6 tbsp
- Orange zest:1 tbsp
- Vanilla extract:1 tsp
- Whole eggs (in shell, for baking/decorating):4 pieces
- Melted butter (for brushing after baking):1 tbsp
- Powdered sugar (optional, for dusting):1 tbsp
Instructions
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In a large bowl whisk together the flour, yeast, sugar, and salt until evenly combined.
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Warm the milk to about 110°F. In a separate bowl whisk the warm milk with 2 eggs, orange zest, and vanilla.
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Make a well in the dry ingredients and pour in the milk mixture. Stir with a wooden spoon until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead for 5 minutes, then add the softened butter a tablespoon at a time, kneading until each addition is incorporated and the dough is smooth and elastic (about 8–10 more minutes).
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Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1½ to 2 hours.
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Punch the dough down gently and turn it out. Divide into three equal pieces and roll each into a long rope. Braid the ropes and form into a loaf or oval on a parchment-lined baking sheet.
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Gently nestle the 4 whole eggs (still in their shells) into the braid, tucking the dough slightly around each so they sit snugly. Cover loosely and let the shaped loaf rise until puffy, about 45–60 minutes.
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Preheat the oven to 350°F. Whisk the remaining egg and brush the loaf lightly for a glossy finish.
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Bake for 22–28 minutes until the brioche is deep golden and sounds hollow when tapped; if the eggs begin to brown too much, tent the loaf with foil.
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Remove from oven, brush the top with melted butter for shine and soft crust, and cool on a rack. Once slightly cooled, dust lightly with powdered sugar if desired before serving.
Tips & Notes
- Use room-temperature eggs and softened butter for an easier, silkier dough.
- If you prefer colored eggs, boil and dye them ahead of time; tuck them into the braid after the first rise and before the second rise.
- If the dough is sticky, avoid adding too much extra flour—dough will be tacky but should become smooth with kneading and butter incorporation.
- For a richer flavor swap 2 tbsp of milk for heavy cream, or brush with a simple syrup after baking for extra shine and sweetness.
