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

Delicioso Brioche au Citron

Brioches macios e fofinhos com recheio cremoso de limão siciliano - frescos, delicados e elegantes.

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Porções
10 pãezinhos
Cozimento 18 minutos

Ingredientes

  • Para pincelar

Modo de preparo

  1. 1
    Misture a farinha, o açúcar, o fermento e o sal. Acrescente o leite, o ovo e a manteiga e sove até obter uma massa lisa (8-10 minutos). Cubra e deixe crescer por 60-90 minutos.
  2. 2
    Divida em 10 porções (aproximadamente 50 g cada), boleie e depois modele levemente em formato oval.
  3. 3
    Coloque em uma assadeira, deixe crescer novamente por 15-20 minutos e pincele com a mistura de gema e leite.
  4. 4
    Asse a 180°C (350°F) por 18-22 minutos, até dourar. Deixe esfriar completamente.
  5. 5
    Para o recheio, aqueça o leite. Misture a gema, o açúcar e o amido de milho, acrescente o leite quente e cozinhe até engrossar.
  6. 6
    Incorpore o suco de limão, as raspas e a manteiga. Cubra com filme plástico em contato com o creme, deixe esfriar e depois bata até ficar liso.
  7. 7
    Faça um furinho na lateral de cada brioche e recheie com o creme de limão.
  8. 8
    Misture o açúcar de confeiteiro com o suco de limão até formar uma glaçagem espessa, faça fios sobre os brioches e polvilhe levemente com açúcar de confeiteiro. Brioche ultramacio com centro cremoso de limão e um acabamento limpo e 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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