Tuesday, May 14, 2013

I love saying the word brioche, it just sounds so fancy!  These are delicate, buttery and filled with a tangy lemon curd. 
I don't own a brioche pan so I used a muffin pan lined with muffin cases.  You still get a little fluted edge on the sides and for how many times I would use a brioche pan, I have no desire to rush out and buy one. 
Also, when I make these again I will use homemade lemon curd as the shop bought jar I used didn't have the creamy zing of ones I have eaten and made before and it was the only slightly disappointing thing about these brioche- but not that disappointing, they were still yummy!



  • 225g All Purpose Flour
  • 25g sugar
  • 1/4 tsp. salt
  • grated zest of a lemon
  • 50g unsalted butter, softened
  • 2 eggs, beaten
  • 8 tsp. luxury lemon curd
  • 1 egg yolk, beaten
  • 1 tablespoon water
  • 2 tsp. yeast (not fast action)
  • 1 tsp. sugar
  • 3 tablespoons warm semi-skimmed (2%) milk
  • 25g All Purpose Flour


  1. Make the yeast batter: Sprinkle the yeast and the sugar over the milk and leave for 5 minutes.  Stir in the flour to make a paste and leave in a warm place for 15-20 minutes until frothy.
  2. Grease eight holes in a brioche pan or use eight holes of a muffin pan and line with muffin cases. 
  3. In a bowl, combine the flour, sugar, salt and lemon zest.  Make a well in the centre and add the soften butter, eggs and yeast batter.  Mix to a soft dough.
  4. Turn out onto an un-floured work surface and knead for about 10 minutes.  Place in an oiled polythene bag and leave to prove in a warm place until doubled in size.
  5. Knead the dough.  Cut off one quarter and place back in the oiled bag.  Divide the remaining dough into eight pieces and flatten each into a disk in the palm of your hand.  Place a tsp. of lemon curd in the centre, pull up the edges and seal.  Place, seam down, in the prepared pan.
  6. Divide the remaining dough into eight and roll each piece into a ball.  Slightly elongate each to make a pear shape.  Make an indent in the middle of each lemon curd filled ball.  Dip the pointed end of the small balls into the beaten egg yolk and press on top of the larger balls.  Cover and prove again. 
  7. Pre-heat the oven to 190 C/375 F.
  8. Brush with the remaining egg mixed with the tablespoon of water and bake for 15-20 minutes.  Cool on a wire rack.
My brioche were a little too brown on the outside but perfect on the inside.  The egg yolk browns them up quickly in the oven so keep an eye on them whilst they bake.

These would also be wonderful with a chunk of chocolate in the centre of each bun instead of the lemon curd. 


It was Alfie's Birthday this weekend and this is his new Playhouse.  He insists on eating everything in there so felt it only right to show you how Alfie ate his brioche. 


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  1. I am going to have to try this recipe, my mouth is watering right now.....Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick


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