Lemon Brioche Rolls

I've seen these recipe a few times on the internet recently and decided to give it a try. I love brioche dough- which is basically a french bread with more eggs and butter in the dough and an egg wash brushed on before baking. I looked at a few different websites here and here to see how the recipe panned out and then baked them up. Here is the recipe, with a few added pointers of my own:



1 cup whole milk
1/4 cup sugar4 eggs (room temp)
3 1/2 - 3 3/4 cups bread flour
1 tablespoon instant yeast (I used Red Star Quick Rise Instant Yeast, 1 packet + a little more)
1 1/2 teaspoon salt
1 1/2 cups soft butter (unsalted)
1 1/4 cup lemon curd (recipe below)
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. (i just kept the dough in my kitchenaid and kneaded it that way for the next step rather than doing it by hand- use can also use a bosch)
-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 become 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 (still using my kitchenaid).
-once the butter is completely incorporated add another 1/4 of butter, continue till all 1 1/2 c. of the butter is mixed in. (again, i just did this in my kitchenaid and it worked great.)
-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 triangular 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. (when I had each triangle cut out, I made a 1/2" cut along the base before I put the curd on- similar to this picture but just a cut, not a notch.

-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.

lemon curd

zest of 4 lemons

1/2 cup fresh squeezed lemon juice

1 1/4 cups suga1

1 stick unsalted butter (room temp)

4 large eggs (room temp) -- a trick for this is if you have eggs right out of the fridge, put them in a bowl of warm water to bring them up to room temp.--

1/8 tsp salt

put the zest and sugar in food processor and pulse until combined and zest is broken down. put lemon sugar and butter into mixer and cream. add the eggs one at a time and mix until combined. add lemon juice and salt and mix a little while longer.pour into a sauce pan and heat on low until mixture reaches 175 degrees. (i just did it till it started bubbling and getting thick) cool curd to room temp before you add to the rolls.