If you love soft, aromatic pastries, these lemon brioche are perfect to start the day with flavor. Extremely soft, fragrant and easy to prepare, they are made with a dough that is simple to work even by hand. The filling of lemon jam (or lemon curd for a richer version) and the crunchy pistachio glaze make them irresistible.
These very soft lemon brioche are ideal for breakfast. They are very easy to make and this dough is easy to work even by hand. I rolled it into a rectangle which, once filled, I rolled up and cut into slices about 3/4 inch thick. I placed them in paper baking cups, but you can also put them in a 9- to 10-inch springform pan (24-26 cm) to obtain 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.
You’ll love them because they stay soft for days, are lemon-scented and perfect for breakfast or an afternoon snack. Easy even without a mixer and customizable (jam, cream, lemon curd).
If you like the taste of lemon I also recommend trying lemon loaf or mini lemon meringue cakes.
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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 cups all-purpose flour
- 1 1/2 tsp active dry yeast (equivalent to about 15 g fresh yeast)
- 1/2 cup granulated sugar
- 3 eggs
- 3/4 cup milk
- 1 lemon (grated zest)
- 1 3/4 tsp salt
- 7 tbsp butter (softened (about 3.5 oz))
- 3/4 cup lemon jam
- 1/3 cup pistachios
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 2 egg whites
- 2 lemons
- as needed powdered sugar
Tools
- 1 Stand mixer
- 1 Bowl
- 1 Blender
- Paper molds/baking cups
Steps
In the bowl of the stand mixer put the flour, granulated sugar, yeast, eggs and milk.
Start the mixer and work until you obtain a smooth and homogeneous dough. The dough will be soft but not sticky.Add the salt and the softened butter, continue working for another 4 minutes on the lowest speed.
Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours at 75°F.Roll the dough out on a floured surface into a square sheet about 12 inches (30 cm) per side.
Spread the lemon jam.
Roll up the sheet and cut the rolls into slices about 3/4 inch (2 cm) thick using a thread.
Place the rolls in paper baking cups about 4 3/4 inches (12 cm) in diameter.
Let rise in a warm place until doubled, about 2 hours at 72°F.Blend the pistachios with the cornstarch and the sugar until reduced to a fine powder. Add the egg white and blend again for 1 minute.
Transfer to a container, close with a lid or plastic wrap. Let rest in a cool place or in the refrigerator.
About 30 minutes before baking the lemon brioche, remove the pistachio glaze from the refrigerator. Cover the entire surface of the brioche with the pistachio glaze. Finally add a slice of lemon in the center.
Bake in a preheated conventional oven at 392°F (200°C) for 20 minutes. Remove from the oven and let cool on a wire rack. Dust with powdered sugar.
Tips
Store in a closed bag for up to 5 days. Just warm them in a warm oven at about 302°F (150°C) for 5 minutes.
They can be frozen either baked or raw before the final proof. If freezing raw, place them directly frozen the night before on a baking sheet lined with parchment paper. The next morning you can proceed with the recipe following the steps after the final proof.
If frozen baked, just warm them for a few minutes in a hot oven at 392°F (200°C) or in an air fryer, already thawed, to recover all their crispness.
The dough should be soft and elastic, slightly sticky.
If you have the time, do a slow rise in the fridge: they will be even softer.
Do not add too much flour: that is the secret of softness.
Variations of the lemon brioche
With lemon curd → creamier and with an intense flavor
With lemon pastry cream → perfect as a café-style brioche
Lactose-free → use lactose-free or plant-based milk and butter
With chocolate chips → a delicious contrast with lemon
Orange version → replace zest and jam with orange
With lemon curd → creamier and with an intense flavor
With lemon pastry cream → perfect as a café-style brioche
Lactose-free → use lactose-free or plant-based milk and butter
With chocolate chips → a delicious contrast with lemon
Orange version → replace zest and jam with orange
FAQ (Questions and Answers)
Can I make the lemon brioche lactose-free?
Of course, you can replace the milk with water or an unsweetened plant-based drink and the butter with margarine in the same quantities. If you prefer to use oil, 80 g will be enough (about 6 tbsp).
Which type of oil can I use?
Any vegetable oil is fine: rice oil, sunflower oil or corn oil. Extra virgin olive oil will have a stronger flavor.
Very soft lemon brioche are one of those recipes that win you over at the first bite: fragrant, soft and perfect to make any breakfast or snack special.
Easy to prepare at home, they give all the satisfaction of homemade pastries made with love, with a soft dough that stays tender for days.
Try them in the classic version with jam or experiment with richer variations like lemon curd or lemon cream: every bite will be a small moment of pleasure.
If you make them, let me know in the comments which version you chose 💛
