Lemon Brioche

Directions

1. 1

   In a large bowl, sift the flour and make a well in the center. Add the dry yeast to the well and sprinkle with a pinch of sugar. Pour about 2 tablespoons of warm milk over the yeast. Cover the bowl and let the yeast activate for about 10 minutes, until it becomes frothy.

   
2. 2

   Once the yeast is activated, add the remaining sugar, salt, egg, soft butter, and lemon zest. Add the rest of the milk and mix everything together until a smooth, elastic dough forms.

   
3. 3

   Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.

   
4. 4

   After the dough has risen, briefly knead it on a floured surface and divide it into 12 equal pieces.

   
5. 5

   Shape the pieces into balls and place them with some space between them on a baking sheet lined with parchment paper. Cover and let them rest for another 30 minutes.

   

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

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1. 6

   Preheat the oven to 180°C (350°F). Brush the dough balls with beaten egg yolk and bake in the preheated oven for about 15-20 minutes, or until golden brown.

   
2. 7

   Remove from the oven, cover with a clean cloth, and let them cool completely.

   
3. 8

   For the glaze, mix the powdered sugar with the freshly squeezed lemon juice until smooth. Optionally, you can add additional lemon zest for a more intense lemon flavor.

   
4. 9

   Drizzle the glaze in thin lines over the cooled brioches.