@under_baked

Lemon Brioche Rolls Recipe. Sharing my brioche recipe for the first time- these rolls are filled with lemon cream and I cannot even begin to describe this combo in words. Please give it a try if you're a lemon fan. Recipe makes 4 Big Lemon rolls (15 x 15 x 7 cm Squared Pan) Dough: 182g Bread Flour 54g AP Flour 110g Eggs 90g Unsalted Butter (Cold, Cubed) 1/2 tsp Salt 18g White Granulated Sugar 36g Milk (Cold) 1 tsp Dried Yeast Lemon Filling: 50g Eggs 50g White Granulated Sugar 50g Lemon Juice 7g Lemon Zest 50g Unsalted Butter 13g Almond Meal 13g Instant Vanilla Pudding Mix Powder Lemon Glaze: 10g Lemon Juice 55g Powdered Sugar Preparation: 1. To make the dough: Into a standing mixer bowl fitted with a dough hook attachment, add all of the dough's ingredients, except for the butter cubes. Mix on low speed for a few minutes until the dough looks to be separating from the bowl. Add the butter in 3 parts (wait until the first part is incorporated before adding the next part). Keep kneading for 10 minutes on medium-low speed, until the dough pulls away cleanly from the bowl. With oiled hands transfer into a lightly oiled bowl, shape it into a ball and ferment overnight in the fridge. 2. Prepare the of Lemon Cream: Into a saucepan, add the eggs and sugar and whisk until combined. Add the lemon juice and lemon zest and cook on medium heat until the mixture is boiling. Once boiling, add the butter and whisk into the mixture until melted. Transfer to a clean bowl to cool down completely. Then add the almonds meal and vanilla pudding powder. Refrigerate until use. (total cream obtained is about 200g) 3. Roll the dough to a large rectangle sized 36cm (h) x 24cm (w), with the wide side close to you. 4. Evenly spread the entire amount of the lemon cream over the dough 5. Using a pizza cutter, cut long strips of 6cm each in width. Roll each strip and place in a 15x15cm baking pan lined with parchment paper. 6. Proof for 1 hour at room temperature. 7. Preheat your oven to 160C (fan mode off) setting a baking rack at the lowest level inside the oven. 8. Bake for 25 minutes until the pastries have browned. Brush the hot baked pastries with some 1:1 sugar syrup as soon as they come out of the oven, to give them shine. 9. Prepare 65g of the lemon glaze to glaze the rolls. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #fallbaking #fallbakingrecipes #briochebread #yeastdough

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