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Lemon poppyseed brioches with lemon curd
Lemon poppyseed brioches with lemon curd
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Citrus-infused brioche for a brilliant touch.
Ingredients:
  • 60ml (1/4 cup) lukewarm milk
  • 1 x 7g sachet active dry yeast
  • 55g (1/4 cup) caster sugar
  • 300g (2 cups) plain flour, sifted
  • 4 eggs
  • 2 lemons, zested
  • 40.00 ml poppyseeds
  • 160g cultured unsalted butter, at room temperature, plus extra, to grease (see note)
  • 1 egg yolk
  • 75g (1/3 cup) caster sugar
  • 50g chilled unsalted butter
  • 1 lemon, zested, juiced
  • 40.00 ml limoncello (see note)
Instructions:
  • In a jug, mix milk, yeast, and 1 tablespoon of sugar until combined. Allow the mixture to sit for 5 minutes until it begins to foam.
  • In a bowl, mix together the remaining sugar, flour, and 1/4 teaspoon salt. Pour in the milk mixture and use an electric mixer to beat on medium speed for about 6 minutes until a rough dough forms. Then, add the eggs one at a time, beating well after each addition. Finally, mix in the zest and poppyseeds until combined.
  • Gradually incorporate 1 tablespoon of butter at a time, beating well after each addition. Beat on medium-high speed for 8 minutes or until the dough pulls away from the bowl.
  • Grease a large bowl with a touch of extra butter, then transfer the dough to the bowl and cover with plastic wrap. Allow it to rise for 1 hour or until doubled in size.
  • For the lemon curd, whisk together egg, egg yolk, and sugar in a saucepan until smooth. Stir in butter, lemon juice, and zest, then cook over low heat for 8 minutes, whisking constantly until thickened. Strain through a sieve, refrigerate for 30 minutes, then mix in limoncello and set aside.
  • Lightly coat the muffin pan with extra butter. Gently punch down the dough and divide it into 12 balls. Divide each ball into 3 smaller balls. Place 3 small balls in each muffin hole, cover loosely with baking paper, and let it rest for 40 minutes or until doubled in size.
  • - Preheat the oven to 180C. - In a small bowl, whisk the remaining egg with 2 tablespoons of water. - Brush the top of each brioche with the egg wash. - Bake for 12 minutes or until golden brown and a skewer inserted into the centres comes out clean. - Transfer the brioches onto a wire rack and let them stand for 5 minutes. - Serve the warm brioches with lemon curd.

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