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

Brioche au Citron

Myke, luftige brioche-boller fylt med en kremet sitronkrem - friske, delikate og elegante.

Del
Porsjoner
10 boller
Steketid 18 minutter

Ingredienser

  • Til pensling

Fremgangsmåte

  1. 1
    Bland mel, sukker, gjær og salt. Tilsett melk, egg og smør, og elt til en smidig deig (8-10 minutter). Dekk til og la heve i 60-90 minutter.
  2. 2
    Del deigen i 10 emner (ca. 50 g hver), trill dem runde og form dem deretter litt ovale.
  3. 3
    Legg dem på et stekebrett, la etterheve i 15-20 minutter og pensle med blandingen av eggeplomme og melk.
  4. 4
    Stek på 180°C (350°F) i 18-22 minutter til de er gyllne. La dem avkjøles helt.
  5. 5
    Til fyllet: varm opp melken. Visp sammen eggeplomme, sukker og maisenna, spe med den varme melken og kok til kremen tykner.
  6. 6
    Rør inn sitronsaft, sitronskall og smør. Legg plastfolie direkte på kremen og la den avkjøles, og visp den deretter glatt.
  7. 7
    Stikk et lite hull i siden av hver bolle og sprøyt inn sitronkremen.
  8. 8
    Rør melis med sitronsaft til en tykk glasur, sprøyt striper over bollene og dryss lett med melis. Ekstra myke brioche med kremet sitronkjerne og et rent, elegant preg

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.

deilig, testet og klar til å inspirere

Utforsk 400+ smakfulle oppskrifter

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Mandelcroissantkake

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Mandelcroissant-galette

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Aprikoscookies