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

Brioche au Citron

Bollos de brioche tiernos y esponjosos rellenos de una cremosa crema de limón: frescos, delicados y elegantes.

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10 bollos
Cocción 18 minutos

Ingredientes

  • Para pincelar

Preparación

  1. 1
    Mezcla la harina, el azúcar, la levadura y la sal. Añade la leche, el huevo y la mantequilla y amasa hasta obtener una masa lisa (8-10 minutos). Tapa y deja levar 60-90 minutos.
  2. 2
    Divide la masa en 10 porciones (de unos 50 g cada una), boléalas y dales luego una forma ligeramente ovalada.
  3. 3
    Colócalas en una bandeja de horno, deja que leven de nuevo 15-20 minutos y pincélalas con la mezcla de yema y leche.
  4. 4
    Hornea a 180°C (350°F) durante 18-22 minutos, hasta que estén doradas. Deja enfriar por completo.
  5. 5
    Para el relleno, calienta la leche. Mezcla la yema, el azúcar y la maicena, incorpora la leche caliente y cuece hasta que espese.
  6. 6
    Añade el zumo de limón, la ralladura y la mantequilla y remueve. Cubre a piel con film transparente, deja enfriar y luego bate hasta que quede una crema lisa.
  7. 7
    Haz un pequeño agujero en el lateral de cada bollo y rellénalo con la crema de limón.
  8. 8
    Mezcla el azúcar glas con el zumo de limón hasta obtener una glasa espesa, traza líneas sobre los bollos con una manga y espolvorea ligeramente con azúcar glas. Brioche ultra tierno con un corazón cremoso de limón y un acabado limpio y elegante

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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