Savor the delicate sweetness of Lemon Brioche, where soft and airy dough meets a zesty lemon glaze. These brioches are crafted from a rich, buttery dough infused with fresh lemon zest, adding a subtle citrus flavor to each bite. The dough, once risen and baked to golden perfection, is finished with a simple yet vibrant glaze made from powdered sugar and freshly squeezed lemon juice. This combination of light, fluffy brioche and tangy glaze makes for an irresistible treat, perfect for breakfast or as a sweet afternoon indulgence. Whether enjoyed warm or at room temperature, these lemon brioches offer a delightful burst of freshness with every bite.
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.
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.
Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
After the dough has risen, briefly knead it on a floured surface and divide it into 12 equal pieces.
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.
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.
Remove from the oven, cover with a clean cloth, and let them cool completely.
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.
Drizzle the glaze in thin lines over the cooled brioches.
Lemon Brioche is a light and fluffy sweet bread infused with lemon zest and topped with a tangy lemon glaze. Itâs perfect for breakfast or as a sweet snack.
To make the dough, activate the yeast in warm milk with sugar, then mix with flour, sugar, salt, egg, soft butter, and lemon zest. Knead until smooth and let it rise until doubled in size.
The fluffy texture comes from properly activating the yeast and allowing the dough to rise fully in a warm place. Kneading the dough until smooth and elastic also helps create that light, airy texture.
The lemon glaze is made with powdered sugar and fresh lemon juice, giving it a tangy, refreshing flavor that complements the sweetness of the brioche. You can add extra lemon zest for a more intense lemon taste.
Yes, you can make the dough ahead of time and refrigerate it overnight. Let it come to room temperature and rise before baking. The brioches can also be frozen after baking and glazing, then thawed when ready to serve.
