These brioche breads, which are actually called “Spongade”, are super popular where I come from in Italy. They are just typical of the valley I was born in, and every patisserie and bakery will sell them around the Easter period. Their sugary taste is addictive, but that’s why these seasonal treats exist, so you can spoil yourself once a year.
They are easy to make, no kneading, just a long proving, but the hands-on involvement is minimal. My 3 years-old can make them largely by himself (minus the vigorous mixing) and it’s such a fun activity to do together!
Please note that whilst the hands-on time is short, the total time for completing this recipe is 2 days as there is quite a bit of proving involved.