No-knead brioche dough makes this chocolate and pecan swirled Easter bread simple to make. This tender, buttery, and sweet bread has a hint of citrus for a delightful spring treat. It’s perfect to prepare as a special breakfast or dessert for celebrations, or just to have ready as an anytime snack!
Just take a look at those swirls of chocolate and pecans. This braided Easter bread is a dream come true thanks to my wonderful no-knead brioche dough recipe.
While it is not a quick process, the steps are very simple. I promise! The dough requires a few folds with refrigeration time in between. Followed by an overnight rest in the refrigerator which makes the dough extremely easy to roll, shape, rise, and bake. But between shaping and baking, a rich pecan and chocolate filling is added to the layers for a special delicious treat!
Because it is has right balance of sweetness , the bread is perfect to enjoy both morning and night. Serve generous slices for breakfast or dessert at holidays and family gatherings, or have as a quick anytime snack.
Recipe Ingredients
There are 3 sets of ingredients you need to prepare this recipe.
For the dough:
- All-purpose flour
- Salt
- Yeast
- Eggs
- Water
- Sugar
- Unsalted butter, melted
- Orange and lemon zest, optional
For the filling:
- Egg whites
- Salt
- Sugar
- Cocoa powder
- Pecans, toasted and finely chopped
- Semi sweet chocolate, finely chopped
To shape and finish the bread:
- Egg, beaten
- Butter
- Sugar
Easy Recipe Steps
First, Make No-knead Brioche Dough
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4.- In a large bowl add flour, yeast, salt, and the zest. Stir together and set aside. In a separate bowl mix eggs, water, and sugar until the sugar has dissolved. Whisk in the melted butter until smooth.
- Add egg mixture into the flour mixture.
- Stir with a wooden spoon or rubber spatula until a mass is formed and no dry flour remains. About 1 minute.
- Cover the bowl with plastic wrap and let stand for 10 minutes. This ensures the no-knead Easter bread texture will be light and airy.
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8.- Uncover the bowl after 10 minutes.
- Holding the edge of the dough with your fingertips, fold the dough over its self by gently lifting the dough and folding the dough toward the middle.
- Turn the bowl 45 degrees and fold again for a total of 8 times.
- Cover the dough with plastic wrap and let rise for 30 minutes.
Repeat the folding and rising 3 more times. After the 4th set of folds cover the bowl with plastic wrap. Then place in the refrigerator for at least 16 hours and up to 24 hours.
Next, Make the Chocolate Pecan Filling
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6.- Firstly, gather and measure ingredients for the filling.
- In a medium-size mixing bowl beat egg whites and salt until frothy and stiff peaks form.
- Slowly add sugar and beat until thick and glossy.
- Mix in cocoa powder.
- Then gently fold in chopped pecans, and chocolate.
- Set aside while rolling out the dough.
Then Fill, Shape, and Bake!
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2.Line a 9 x 5-inch bread pan with parchment or generously butter the sides and bottom of the pan. Set aside. Preheat oven to 350℉ 30 minutes prior to baking.
- Transfer the dough to a floured surface and divide dough in half. Reserving 1/2 of the dough for another use. With the remaining 1/2 divide into thirds (approx 200 gr).
- Gently press or roll each third into a strip that is 12-inches long and 5-inches wide. Divide filling equally between each rectangle. Spread over the dough leaving a 1/2 inch border.
Tip: Keeping the no-knead Easter bread dough chilled helps make braiding easier. If dough becomes too soft, chill for 15-20 minutes.
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5.- Carefully roll up dough lengthwise and pinch the seam along the long side. Repeat on the remaining dough. Place the three filled doughs next to each other seam side down and braid them together. Place in prepared pan. Cover loosely with plastic wrap and let rise for about 50 minutes or until the dough is a bit more than 50 percent risen. Whisk egg with one tablespoon of water and brush over the dough. Bake loaf for 40-50 minutes or until the internal temperature of the bread is 190℉.
Note: If the bread begins to brown too much, cover with a sheet of aluminum foil about halfway through. If an instant-read thermometer isn’t available, use a wooden skewer and insert it into the bread. The skewer should come out clean when the bread has completely baked.
- Transfer the loaf to a cooling rack. Then brush the top with softened butter.
- Lastly, sprinkle with coarse sanding sugar. Let the bread cool in the pan for about 15 minutes. Run a knife around the edges of the pan and carefully turn the loaf onto the rack to cool completely. If you have lined the pan with parchment, carefully lift the sides of the parchment and place bread on the cooling rack.
Try to resist slicing the bread before it has completely cooled!
Frequently Asked Questions
One pro is that without the need to knead, you are doing less physical work to make the dough. Also, kneading dough activates the gluten and makes the texture more dense – like a loaf of white bread. Because this recipe does not include kneading, the Easter bread is lighter and fluffier with a more delicate crumb.
Alternatively, the cons of a no-knead bread include the fact that the dough has to rise in the refrigerator overnight. So it will take up a good bit of fridge space, and takes longer to prepare than recipes with kneading.
A: No-knead brioche dough recipe makes enough dough for 2 loaves of bread. But this recipe will only use 1/2 of the dough. Reserve other have for another use.
A: With how delicious this bread is, leftovers don’t happen often! If by chance you have leftovers, try making Easter bread french toast. Amazing!! Use the bread within a day or so for the best taste.
A: Store the loaf on the counter at room temperature. It is best to keep in a bread box, but a plastic zipper bag will also do. Enjoy within 3 days.
To store for longer I recommend freezing the bread. Wrap the cool loaf tightly in plastic wrap. Also wrap in a layer of aluminum foil. Freeze for up to 3 months. You can then thaw at room temperature for an hour or so, or in the refrigerator overnight.
Did your family love this No-knead Easter Bread with chocolate and pecans? Then let me know in the comments below! I also welcome any recipe questions.
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No-knead Easter Bread
No-knead brioche dough makes this chocolate and pecan swirled Easter bread simple to make. This tender, buttery, and sweet bread has a hint of citrus for a delightful spring treat!
Ingredients
No-knead Brioche
- 3 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 tsp yeast granulated
- 4 eggs
- 3/4 cup water
- 1/4 cup sugar
- 3/4 cup unsalted butter melted
- 1 tbsp orange zest (optional)
- 1 tbsp lemon zest (optional)
Filling
- 2 egg whites
- 1/4 tsp salt
- 1/2 cup sugar
- 2 tbsp cocoa powder
- 1/2 cup pecans toasted, finely chopped
- 1/2 cup semi sweet chocolate finely chopped
Shaping and Finishing
- 1 egg beaten
- 1 tbsp butter
- 2 tbsp sugar coarse
Instructions
No-Knead Brioche
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In a large bowl add flour, yeast, salt, and the zest. Stir together and set aside.
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In a separate bowl mix eggs, water, and sugar until the sugar has dissolved. Whisk in the melted butter until smooth.
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Add egg mixture into the flour mixture and stir with a wooden spoon or rubber spatula until a mass is formed and no dry flour remains. About 1 minute. Cover the bowl with plastic wrap and let stand for 10 minutes.
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Holding the edge of the dough with your fingertips, fold the dough over its self by gently lifting the dough and folding the dough toward the middle. Turn the bowl 45 degrees and fold again for a total of 8 times. Cover the dough with plastic wrap and let rise for 30 minutes. Repeat the folding and rising 3 more times. After the 4th set of folds cover the bowl with plastic wrap and place in the refrigerator for at least 16 hours and up to 24 hours.
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Line a 9 x 5-inch bread pan with parchment or generously butter the sides and bottom of the pan. Set aside.
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Transfer the dough to a floured surface and divide dough in half. Reserving 1/2 of the dough for another use. With the remaining 1/2 divide into thirds. Gently press or roll each third into a strip that is 12-inches long and 5-inches wide. Divide filling equally between each rectangle. Spread over the dough leaving a 1/2 inch border. Carefully roll up dough lengthwise and pinch the seam along the long side. Repeat on the remaining dough.
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Place the three filled doughs next to each other seam side down and braid them together. Place in prepared pan. Cover loosely with plastic wrap and let rise for about 50 minutes or until the dough is a bit more than 50 percent risen.
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Preheat oven to 350℉ 30 minutes prior to baking. Whisk egg with one tablespoon of water and brush over the dough. Bake loaf for 40-50 minutes or until the internal temperature of the bread is 190℉. If the bread begins to brown too much, cover with a sheet of aluminum foil about halfway through. If an instant-read thermometer isn't available, use a wooden screwer and insert it into the bread. The screwer should come out clean when the bread has completely baked.
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Transfer the loaf to a cooling rack. Brush the top with softened butter then sprinkle with coarse sanding sugar. Let the bread cool in the pan for about 15 minutes. Run a knife around the edges of the pan and carefully turn the loaf onto the rack to cool completely. If you have lined the pan with parchment, carefully lift the sides of the parchment and place bread on the cooling rack.
Filling
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In a medium-size mixing bowl beat egg whites and salt until frothy and stiff peaks form. Slowly add sugar and beat until thick and glossy. Mix in cocoa powder. Gently fold in chopped pecans, and chocolate.
Recipe Notes
- No-knead brioche dough recipe makes enough dough for 2 loaves of bread. This recipe will only use 1/2 of the dough. Reserve other have for another use.
- Keeping the dough chilled helps make braiding easier. If dough becomes too soft, chill for 15-20 minutes.
- Dough requires overnight chill in refrigerator. Plan accordingly.
- Store the loaf on the counter at room temperature. It is best to keep in a bread box, but a plastic zipper bag will also do. Enjoy within 3 days.
- To store for longer I recommend freezing the bread. Wrap the cool loaf tightly in plastic wrap. Then wrap in a layer of aluminum foil. Freeze for up to a week. You can then thaw at room temperature for an hour or so, or in the refrigerator overnight.
dO YOU KNOW IF THIS WILL WORK WITH A GLUTEN FREE ALL PURPOSE FLOUR?
Hi Susan, I have not tried this recipe with Gluten-free AP flour. So I can’t completely answer your question. I know that a few have tried a GF flour for the Crusty Bread No-knead recipe with success.
Can you freeze THE OTHER 1/2 of dough?
Yes, you can freeze the other half of the dough. When you are ready to use the frozen 1/2. The dough can be thawed at room temperature or in the refrigerator overnight.
Janet, this was the best bread ever. Thanks for sharing such a special recipe.
Thanks, Trudy. I’m thrilled you tried the recipe. It’s a dangerous loaf to have around the house. 😉
I made this bread this weekend and it finally cooled enough to Cut it, and WOW!! So delicious! Its time consuming But worth it. Mine looked a bit denser than Your final pHoto of it sliced. Maybe iT didn’t rise enough in the pan. Will trY again wIth the Other half of dough. Thank you!
Wahoo! I’m so happy that someone took the time to make it. I’m not going to lie, my loaf proofed a little longer than I wanted. Sometimes life gets in the way. But I’m sure either way, the bread is delicious. Bravo!
so nice to know you can freeze the dough. I am always scared.