Delicious Brioche au Citron von Food with Style, fertig angerichtet
Brioche

Lækker brioche au citron

Bløde, luftige briochebrød fyldt med cremet citronfyld - friske, delikate og elegante.

Del
Portioner
10 boller
Bagetid 18 minutter

Ingredienser

  • Til pensling

Fremgangsmåde

  1. 1
    Bland mel, sukker, gær og salt. Tilsæt mælk, æg og smør, og ælt til en smidig dej (8-10 minutter). Dæk til og lad dejen hæve i 60-90 minutter.
  2. 2
    Del dejen i 10 stykker (ca. 50 g pr. stk.), form dem til kugler og derefter let aflange.
  3. 3
    Læg dem på en bageplade, lad dem efterhæve i 15-20 minutter, og pensl dem med blandingen af æggeblomme og mælk.
  4. 4
    Bag ved 180°C (350°F) i 18-22 minutter, til de er gyldne. Lad dem køle helt af.
  5. 5
    Til fyldet varmes mælken op. Pisk æggeblomme, sukker og majsstivelse sammen, hæld den varme mælk i, og kog cremen op, til den tykner.
  6. 6
    Rør citronsaft, citronskal og smør i. Dæk cremen med film ned til overfladen og lad den køle af, pisk den derefter glat.
  7. 7
    Lav et lille hul i siden af hvert brød og sprøjt citroncremen i.
  8. 8
    Rør flormelis med citronsaft til en tyk glasur, sprøjt striber hen over brødene og pudr let med flormelis. Ekstra bløde brioche med cremet citronkerne og en ren, elegant finish

Video

Brioche au Citron Questions

A slightly tacky dough is normal here, because 40 g of soft butter and a whole egg go into only 250 g of flour. Keep kneading rather than adding flour; the dough should pull away from the bowl and feel smooth and elastic. Add extra flour by the teaspoon only if it is still soupy after the full 10 minutes, since too much flour will cost you the ultra-soft crumb.

You need at least one fresh lemon, because the recipe calls for the zest of a whole lemon and that is where most of the aroma sits. The juice itself can be bottled in a pinch, but the 1-2 tbsp in the cream and the 1½ - 2 tbsp in the glaze taste noticeably brighter when fresh. Since you already have a lemon for the zest, juicing it usually covers both.

Once filled, the buns contain an egg-yolk-and-milk cream, so keep them in the fridge in a covered container rather than at room temperature. Take them out 20-30 minutes before serving so the brioche softens again, as the crumb firms up when chilled. Unfilled baked buns keep better in an airtight container at room temperature.

Yes - the lemon cream is the best make-ahead component, since it has to be covered directly with plastic wrap and cooled completely anyway. Make it a day ahead, refrigerate it, then whisk it smooth before filling. You can also bake the buns in advance and fill and glaze them shortly before serving, which keeps the glaze crisp and the brioche from going soggy.

Lumps usually come from pouring the hot milk into the yolk, sugar and cornstarch mixture too fast - add it gradually while whisking, then cook until thick. A thin cream means it did not cook long enough for the 15 g of cornstarch to set; keep stirring over heat until it visibly thickens. Also stir in the lemon juice, zest and butter at the end, and cover the surface directly with plastic wrap so no skin forms.

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