Lemon Brioche Rolls
I dedicate this recipe for all lemon lovers out there, which is perfect for the rainy season. Soft and perfect brioche rolls, filled with lemon cream and topped with lemony sugar glaze- you simply have to taste it.
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Lemon Brioche Rolls:
Equipment: Squared pan sized 15cm (l) x15cm (w) x7.5cm (h)- Lined with parchment paper.
Recipe: 4 Large individual rolls
Brioche Dough (about 500g):
| Ingredient | Amount (g / units) |
| Bread Flour | 182g |
| All Purpose Flour | 55g |
| Eggs | 110g (2 Large sized eggs) |
| Cold Unsalted Butter (cubed) | 90g |
| Salt | 1/2 tsp |
| White Granulated Sugar | 18g |
| Milk | 36g |
| Dry Yeasts | 1 tsp |
Lemon Filling:
| Ingredient | Amount (g / units) |
| Eggs | 50g |
| White Granulated Sugar | 50g |
| Lemon Juice | 50g |
| Lemon Zest | 7g |
| Butter | 50g |
| Almond Meal | 13g |
| Vanilla Pudding Mix | 13g |
Lemon Glaze:
| Ingredient | Amount (g / units) |
| Lemon Juice | 10g |
| Powdered Sugar | 55g |
Preparation instructions:
For the Brioche Dough:
Important note: brioche dough is very sticky and hard to work with as soon as it is done kneading. Therefore, it requires a long fermentation, preferably in the refrigerator for at least 4 hours or up to overnight (most recommended). Please take this into consideration when making your baking plans.
- Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients, except for the butter cubes. Mix on low speed for a few minutes until a lump of dough is formed.
- Add the butter gradually, a few cubes at a time, waiting until the first cubes are incorporated before adding the next ones. After all the butter is added, continue kneading for 10 minutes on low-medium speed, until the dough pulls away cleanly from the bowl.
- With oiled hands shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.
For the lemon filling:
- Into a small saucepan, add the eggs and sugar and whisk until combined.
- Add the lemon juice and lemon zest, and cook on medium heat, constantly whisking, until the mixture is boiling.
- Once boiling, turn off the heat and add the butter Whisk it into the mixture until melted.
- Add the almond meal and pudding mix and whisk thoroughly. Transfer to a clean bowl and apply a piece of plastic wrap directly to the surface of the cream to prevent a skin from forming. Cool down completely before use.
Lemon Glaze:
- It is recommended to make the glaze when you are about to decorate the pastries, after they are baked. In addition, the more precise you are with your measurements, the more opaque the glaze will become after it is set on the pastry.
- In a medium sized bowl, mix the powdered sugar with the lemon juice until it has formed a thick paste that has flow to it. Set it to the side until use.
Assembly and baking:
- On top of a lightly floured counter, roll the dough to a rectangle sized 36cm (l) x 24cm (w), with the wider side facing you.
- Evenly spread the entire amount of lemon filling over the dough, keeping about 1.5cm from the edge of the dough, unfilled.
- Using a pizza cutter, cut 6cm wide strips, and roll them from the bottom towards the top.
- Arrange the rolls inside the prepared cake pan. Cover and proof for 60 minutes at room temperature.
- Bake in a pre-heated oven set to 160C (fan mode off), with a baking rack placed in the lowest shelf inside the oven, for 25 minutes, until the pastries have browned.
- As soon as the pastries are out of the oven, brush them with 1:1 sugar syrup (optional), and let them cool on a cooling rack.
- Drizzle the pastries with the lemon glaze once they have cooled down.
