Description
Soft and fluffy brioche rolls filled with a zesty lemon cream, perfect for breakfast or dessert. These rolls combine the rich texture of brioche dough with a refreshing lemon cream filling, offering a delightful balance of sweetness and citrus tang.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tablespoon vanilla extract
Lemon Cream Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 zest of 1 lemon
Instructions
- Activate Yeast: Start by warming the milk in a small saucepan until it’s just warm to the touch. Remove from heat and stir in the yeast, letting it sit for about 5 minutes until frothy.
- Mix Dough Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add in the melted butter, eggs, vanilla extract, and the yeast mixture.
- Knead Dough: Mix everything until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare Lemon Cream Filling: While the dough is rising, prepare the lemon cream filling. In a medium bowl, beat the heavy cream until stiff peaks form. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until well combined.
- Shape Rolls: Once the dough has risen, punch it down to release the air. Divide it into equal pieces and shape each piece into a ball.
- Second Rise: Place the dough balls on a greased baking sheet, cover, and let them rise again for about 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for about 15-20 minutes or until golden brown.
- Fill Rolls: After baking, let the rolls cool slightly before filling them with the lemon cream. You can use a piping bag or a small spoon to carefully add the filling.
- Serve: Serve warm or at room temperature. Enjoy your delicious creations!
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- Kneading the dough properly is essential for a soft, elastic texture.
- You can prepare the lemon cream filling ahead of time and refrigerate it until ready to use.
- If you prefer, roll the dough pieces flat and spread the lemon cream before rolling them into buns for more integrated filling.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
