when i first saw this recipe i knew i wanted to make it. it was sold as lemon brioche croissants
. i love lemon - i love brioche - i love croissants. what could be bad about it?
the thing that went wrong with this recipe - i was lazy. i should have made my lemon curd
to fill these with but the idea of making the dough and lemon curd
was too much for me to bear that day. store bought lemon curd - even if it is the good stuff - is not like homemade. the store bought stuff doesn't even taste like lemon! so, when you make these - plan on making lemon curd
i feel like i am not "selling" these to you and that is wrong - because they are good! i have decided they need to be sold differently. the word croissant
is not applicable here. the only resemblance to croissants is the shape. they should be sold as lemon brioche rolls because they live up to that well - especially with the right lemon curd
this brioche dough is nice - it is eggy and buttery. these rolls are a good balance of lemon and brioche. i would make them again. i would definitely add an egg wash to the tops before baking to crisp up the exterior a bit more and i would take the time to make the lemon curd
. might as well do it right!
did i mention - make your own lemon curd
? have i linked to the recipe often enough to really allow it to sink in? i hope so...lemon brioche rolls
from The Knead For Bread
1 cup whole milk
1/4 cup sugar
4 eggs ( room temp )
3 1/2 - 3 3/4 cups bread flour
1 tablespoon instant yeast
1 1/2 teaspoon salt
1 1/2 cups soft butter
1 1/4 cup lemon curd
3 tablespoon powdered sugar
egg wash - 1 egg and 1 tablespoon water
Pour milk into a saucepan and heat till lukewarm. (about 100 degrees)
In a large bowl add sugar and warm milk. Add 1 cup of flour, mix till smooth.
Add lightly beaten eggs and mix completely. Add in instant yeast and another cup of flour. Continue to mix. Add in salt and a half a cup of flour. Mix till the dough comes together. Add a little flour on a flat surface and pour out the dough.
Knead dough for 3 minutes adding just a little bit of flour at a time. You want the dough to be on the sticky side. The dough will stick to your hands a little. Just add a little flour to your hands and continue to knead. The dough will became a little easier to handle as you knead.
Place dough back into bowl. Add a 1/4 of the soft butter to the and mix together by hand. Once the butter is completely incorporated add another 1/4 of butter, continue till all the butter is mixed in.
Cover bowl with plastic wrap and place into fridge for 4 hours or overnight.
After resting time sprinkle a little flour on a flat surface and place dough on top. Cut dough in half and set one piece aside.
Roll out dough into a 15 inch diameter circle. Using a pizza cutter, cut dough into eight pieces.
Add a heaping tablespoon of lemon curd to the base of the triangle. Start from the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed.
Place onto a parchment lined cookie sheet. Repeat with other half of dough. Cover with plastic wrap for 45 minutes.
Brush with egg wash. Bake in a preheated 350F oven for 15-17 minutes.
Allow to cool on a wire rack.
Then sift a little powdered sugar on top.
remember ... make your own lemon curd
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