Lemon Glazed Lemon Brioche
- Ready In:
- 25hrs 20mins
- Ingredients:
- 13
- Serves:
-
20
ingredients
-
Dough
- 1 1⁄3 cups whole milk
- 1 vanilla bean, split lengthwise
- 2⁄3 cup sugar
- 3 tablespoons packed freshly grated lemon zest
- 4 1⁄2 cups bread flour, divided (more if needed)
- 2 1⁄4 teaspoons fast rise yeast (1 envelope)
- 3 large eggs
- 2 tablespoons brandy or 2 tablespoons dark rum
- 2 1⁄2 teaspoons salt
- 10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
-
Apricot Glaze
- 1⁄2 cup apricot preserves
-
Lemon Glaze
- 1 1⁄3 cups powdered sugar (or more if needed)
- 3 tablespoons strained fresh lemon juice
directions
- Dough:.
- Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.
- Blend sugar and lemon peel in processor.
- Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted with paddle attachment.
- Discard vanilla bean from milk and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes.
- Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water by tablespoonfuls if dough is dry, about 6 minutes.
- Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes.
- Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer.
- Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- Generously butter 12-cup Bundt pan.
- Turn dough out onto lightly floured surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan).
- Remove dough from refrigerator. Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).
- Meanwhile, position rack in lowest third of oven and preheat to 350°F
- Bake bread until well browned on top, about 20 minutes.
- Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack.
- Apricot Glaze:.
- Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours.
- Lemon Glaze:.
- Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread.
- Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.).
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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