The super soft lemon brioche is ideal for breakfast. These lemon brioches are filled with lemon marmalade that I prepared at home with fabulous Sicilian lemons. It’s very easy to make and this dough works well by hand. I made a rectangle that, once filled, I rolled and cut into slices about 0.8 inches thick. I placed them in parchment paper molds, but you can also put them inside a 24-26 cm springform to get a large brioche. Glazed with a pistachio glaze that makes them crunchy on the surface and decorated with a slice of lemon that releases all its flavor and aroma during baking. For the gourmands, it’s possible to fill them with the lemon curd with its acidic and buttery taste. If you like the lemon flavor, I recommend also trying the Lemon Bread or the Lemon Meringue Tartlets.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 4 1/4 cups all-purpose flour
- 0.5 oz fresh yeast
- 2/3 cup sugar
- 3 eggs
- 3/4 cup milk
- 1 lemon (zest)
- 1 3/4 tsp salt
- 7 tbsp butter
- 3/4 cup lemon marmalade
- 1/3 cup pistachios
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 oz egg white
- 2 lemons
- as needed powdered sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Blender
- Molds
Steps
In the stand mixer bowl, combine flour, granulated sugar, yeast, eggs, and milk.
Start the mixer and work until you get a smooth and homogeneous dough.
Add salt and softened butter, continue to work for another 4 minutes at the lowest speed.
Cover with plastic wrap and let rise in a warm place until doubled.
Roll out the dough on a floured surface into a square sheet approximately 12 inches on each side.
Spread the lemon marmalade.
Roll up the sheet and cut the rolls with a thread.Place the rolls in parchment paper molds with a diameter of 5 inches.
Let rise until doubled in a warm place, about 72°F.
Brush with egg yolk beaten with milk.
Bake at 350°F for 30 minutes.
Prepare the sugar syrup by boiling water and sugar for 5 minutes.
Remove from the oven and brush with the sugar syrup, decorate with pistachio granules.
Bake for another 5 minutes.
Remove from the oven and let cool.Blend the pistachios with cornstarch and sugar until they become a fine powder. Add the egg white and blend again for 1 minute.
Transfer to a container, cover with a lid or plastic wrap. Let rest in a cool place or in the fridge.
About 30 minutes before baking the lemon brioches, remove the pistachio glaze from the refrigerator. Decorate the entire surface of the brioches with the pistachio glaze. Finally, add a slice of lemon in the center.
Bake in a preheated static oven at 392°F for 20 minutes. Remove from the oven and let cool on a wire rack. Dust with powdered sugar.
Tips
They keep in a closed bag for up to 5 days. Just warm them in a lukewarm oven at about 302°F for 5 minutes.
They can be frozen before the last rise or after baking, once cooled.
FAQ (Frequently Asked Questions)
Can I make the lemon brioches lactose-free?
Sure, you can replace the milk with water or unsweetened plant-based milk, and the butter with margarine in the same quantities. If you prefer to use oil, 80 g will be enough.
What type of oil can I use?
Any vegetable oil will work, such as rice oil, sunflower seed oil, or corn oil. Extra virgin olive oil will have a more intense flavor.
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