Pull apart lemon brioche
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3 rates
Preparation : 30 min
Cooking : 30 min
Total time : 14 h 30 Rest : 13 h 30
Equipment
Cake mould
4 people
50 ml of semi-skimmed milk
15 g of fresh baker's yeast
2 eggs
50 g of sugar
0.5 tsp of salt
2 tbsp vanilla sugar
350 g of bread flour
60 g of soft butter
80 g of powdered sugar
1 lemon
40 g of candied lemon peel
40 g of melted butter
3 lemon
40 g of brown sugar
Associated products
RECIPE STEPS
1
Add 50ml water, the milk and the yeast into the metal bowl and run the programme.
- 50 ml of semi-skimmed milk
- 15 g of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the ingredients (except the butter) in the order that they are listed into the metal bowl.
Run the programme.
- 2 eggs
- 50 g of sugar
- 0.5 tsp of salt
- 350 g of bread flour
- 2 tbsp vanilla sugar
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. Remove the cap, press Auto and gradually add the butter through the chute while the programme is running.
- 60 g of soft butter
4
Transfer the dough to a bowl, cover with a dry cloth and leave in the fridge for 12 hours.
5
Line a loaf pan and zest the lemons.
Melt the butter over low heat then add the lemon zest.
- 40 g of melted butter
- 3 lemon
6
On a floured work surface, roll out the dough to a thickness of 1cm and cut it into squares that are the width of your cake tin. Brush each square with the melted lemon butter and sprinkle over the brown sugar.
- 40 g of brown sugar
7
Arrange the dough squares vertically and closely against each other in the cake tin, until all the dough has been used. Leave to rest for 1 hour 30 minutes under a dry cloth and close to a heat source.
8
Preheat your oven to 180°C.
Bake for about 30 minutes then leave to cool.
9
Meanwhile, zest and juice the lime. Mix the icing sugar with 1 tbsp of lime juice and coat the brioche. Sprinkle over the lime zest and candied lemon peel.
- 80 g of powdered sugar
- 40 g of candied lemon peel
- 1 lemon
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