Soft Lemon Brioche in a Nanterre Mold
Discover a brioche of airy lightness and sunny fragrance, where the tangy freshness of lemon marries the buttery richness of the dough. This step-by-step guide reveals the secrets to a pull-apart crumb and perfectly golden, regular balls. Ideal for a gourmet breakfast or festive snack, this homemade brioche will be a hit. Follow our tips for a soft texture and intense, sun-evoking aroma.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Mix sugar and grated lemon zest. Rub for 30 seconds to release essential oils.
- 2
Activate yeast in warm milk (35°C max). Let foam for 10 min.
- 3
In the mixer bowl, mix flour, lemon sugar, and vanilla. Add salt to one side. Make a well, pour in the milk-yeast mixture, eggs, and lemon juice.
- 4
Knead for 8-10 min (12-15 min by hand) until smooth. Dough will pull away but remain firm.
- 5
Reduce speed. Incorporate softened butter cubes, a little at a time. Knead 5-7 min more until dough is smooth, shiny, and elastic (windowpane test).
- 6
Form a ball, place in an oiled bowl, cover. Let rise 1h30-2h in a warm place (22-25°C) until doubled.
- 7
Punch down dough, cover with plastic wrap, and refrigerate for at least 1h (or overnight).
- 8
Butter a loaf pan. Divide dough into 4 equal pieces. Form smooth balls and align them in the pan.
- 9
Cover with a cloth and let rise 1h-1h30 until balls puff up and almost reach the top of the pan.
- 10
Preheat oven to 170°C (convection) or 180°C (static). Brush surface with beaten egg and milk. Bake 25-30 min until deep golden and hollow-sounding.
- 11
During baking, bring sugar, lemon juice, and water to a boil for the syrup. Let cool.
- 12
5 min after removing from oven, unmold and generously brush with syrup. Let cool completely on a rack before slicing.
- Softened butter: It should be pliable like pomade, not melted. Soften at room temperature or with 5-second pulses in the microwave.
- Milk temperature: Crucial to not kill the yeast. It should be barely warm to the touch (max 35°C).
- Cold rest: Do not skip. It makes shaping easier and refines the final brioche texture.
- Shaping balls: Ensure good surface tension for perfectly round and regular balls after baking.
- Baking test: A probe inserted in the center should read about 90-92°C. You can also tap the bottom: a hollow sound indicates it's done.
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