The super soft lemon brioche is ideal for breakfast. These lemon brioche are filled with lemon jam that I made at home with fabulous Sicilian lemons. It’s very easy to make and this dough works very well even by hand. I made a rectangle that once filled, I rolled up and cut into slices about 0.75 inches thick. I placed them in parchment paper cups, but it’s also possible to put them inside a 9-10-inch pan to get a big brioche. Glazed with a pistachio icing that makes them crispy on the surface and decorated with a lemon slice that releases all its flavor and aroma during baking. For those with a sweet tooth, it’s possible to fill them with lemon curd with a tangy and buttery taste. If you like the taste of lemon, I recommend 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: Autumn, Winter, Spring, Summer
Ingredients
- 4 cups cups all-purpose flour
- 0.5 oz fresh yeast
- 0.6 cups sugar
- 3 eggs
- 0.8 cups milk
- 1 lemon (zest)
- 2 tsp salt
- 0.5 cups butter
- 1 cups lemon jam
- 0.5 cups pistachios
- 0.75 cups sugar
- 0.4 cups cornstarch
- 60 g egg white
- 2 lemons
- to taste powdered sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Blender
- Molds
Steps
In the stand mixer bowl, put the flour, granulated sugar, yeast, eggs, and milk.
Start the mixer and work until you get a smooth and homogeneous dough.
Add the salt and softened butter, continue working 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 about 12 inches on each side.
Spread the lemon jam.
Roll the sheet and cut the rolls with a thread.Place the rolls in 5-inch parchment paper molds.
Let rise until doubled in a warm place, about 72°F.
Brush with the yolk beaten with the milk.
Bake at 356°F for 30 minutes.
Prepare the sugar syrup by boiling the water and sugar for 5 minutes.
Remove from the oven and brush with the sugar syrup, decorate with pistachio grains.
Bake for another 5 minutes.
Remove from the oven and let cool.Blend the pistachios with the cornstarch and sugar until finely powdered. Add the egg white and blend for another minute.
Transfer to a container, close with a lid or plastic wrap. Let it rest in a cool place or in the fridge.
About 30 minutes before baking the lemon brioche, remove the pistachio glaze from the refrigerator. Decorate the entire surface of the brioche with the pistachio glaze. Finally, add a slice of lemon to 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 can be kept in a sealed bag for up to 5 days. Just heat them in a warm oven at 302°F for about 5 minutes.
They can be frozen either cooked or raw before the last rise. If freezing them raw, just place them directly frozen on a baking sheet lined with parchment paper the night before. The next morning, you can proceed as in the recipe following the steps after the last rise.
If freezing them cooked, just heat them for a few minutes in a hot oven at 392°F or in an air fryer, already defrosted to regain all their fragrance.
FAQ
Can I make lemon brioche lactose-free?
Sure, you can replace the milk with water or unsweetened plant-based milk and the butter with margarine in the same amounts. If you prefer using oil, 80 g will suffice.
What type of oil can I use?
Any vegetable oil is fine, such as rice, sunflower, or corn oil. Extra virgin olive oil will have a stronger flavor.
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