Lemon brioches: the recipe
The cold and rainy September this year pushed me to put the ice cream maker aside and turn on the oven earlier than expected. Not that I mind it, because baked recipes are absolutely my favorite.
If you have followed me for a while, you will know that I have a thing for brioches and that I had to work a lot to come up with a recipe that suited my tastes. So, wanting something different for breakfast, I made brioches with lemon icing. The lemon juice in the glaze can be replaced with orange or mandarin juice.
Lemon brioches
(Doses for 10 brioches)
For the dough
500 g of strong flour
150 g of sugar
100 g of milk
50 g of lukewarm water
70 g of soft butter
3 eggs
7 g of dehydrated yeast
For the lemon glaze
100 g of powdered sugar
30 g of lemon juice (about half a lemon)*
Dissolve the yeast in the lukewarm water. Add 50 g of flour and knead. Cover the dough with plastic wrap and let it rest for an hour.
After this time, put 350 g of flour, sugar and milk in the standing mixer. Add the risen dough and knead with the hook at low speed. Add an egg, continuing to knead. As soon as the dough begins to make threads, add a couple of tablespoons of flour. Let the dough torque. Add another egg and flour, as described above. Then incorporate the third egg and add the remaining flour. Let the dough torque. At this point, add the butter. Continue to knead and let the torquing resume. Stop the mixer, remove the hook and cover the bowl with plastic wrap. Put the dough to rise for an hour.
After this time, fold the dough as showed here (pictures 3, 4, 5 and 6).
Transfer the dough to an sealed container and let it rest in the fridge overnight.
The next morning, remove the dough from the fridge and leave it at room temperature for an hour. After this time, form a 10 balls with the dough, arrange them on a baking sheet covered with parchment paper and let them rise for 1 hour.
Bake the brioches at 180 C, in a ventilated and preheated oven. They are ready when the surface turns golden-brown.
Meanwhile, prepare the lemon glaze by mixing the icing sugar with the lemon juice. Remove the brioches from the oven, let them cool and brush them with the lemon glaze. Wait for the glaze to dry before serving.
* for a more delicate taste, you can use 15 g of water and 15 g of lemon juice.
Doubts about the preparation of the brioches? 3 tips here! :)