So this bread is very similar to the lemon brioche rolls I did a few months back. I just love the combo of brioche and lemon! It’s so irresistible! The brioche is made the day before, or several days before. Refrigerate and pull it out when you are ready to use it.
Mix lemon zest with granulated sugar.
Roll dough into a rectangle. Mine was about 14 inches by 24. It doesn’t have to be a perfect rectangle, just pretty close.
Spread melted butter over surface.
Next is lemon sugar
Cut dough width wise into 5-8 sections, depending on what look you are going for.
Line them up, but don’t worry about it being too perfect. It’s not that important.
Than start cutting it down into sections.
Start lining the pan.
After I made and photographed it the first time, I was making it again the next week. I decided to video the process this time, it just seemed easier to watch, then try to explain through photographs. It is in 3 separate videos. Sorry about that. Videos still are not my forte!
I had extra dough, so I made some smaller loaves.
I wish you could smell my house. This bread is heavenly. Life just feels better when you are baking something that smells this good. YUM!
My boys loved this bread. I mean they really loved it! It was so hot we could barely touch it, but they couldn’t keep their hands off it!
This is the recipe for the lemon swirl. The brioche is the same dough. The lemon sugar and butter are also the same. The only difference is the method of construction. You can follow this in the photos and videos above.
lemon swirl brioche
- 6 eggs, room temp
- 1/2 cup butter, softened
- 4 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 1/2 cup warm water
- 1/2 cup melted butter
- 2 tablespoon lemon zest
- 1/2 cup granulated sugar
- Active yeast with warm water. In mixer, place flour and salt. Add yeast warm water mixture and sugar. While mixing, add eggs one at a time. Next start slowly add butter little chunks at a time while the dough is mixing. Once all butter is added, continue to mix another 6-10 minutes. Dough should be very smooth, but also fairly sticky. Don’t worry, it’s supposed to be. Place in a saran wrapped covered bowl and place in fridge overnight.The next day mix sugar with lemon zest. The next day, remove dough from fridge. divide into 6 pieces. Roll each piece into a rectangle. Mine were about 8inches by 10 inches. Brush each rectangle with melted butter. Leave an inch space without butter. You will need to be able to close rolls. Spread a tablespoon or 1 1/2 tablespoons lemon sugar mix over rolls. Roll each rectangle tightly and pinch end to keep it closed. Work through each of the of the 6 pieces. I threw mine in the freezer for a few minutes. It’s easier to work with if it a little firm.Pull from freezer and cut down middle of each roll, leaving about an inch at the end in tact, not cut. Open out each side so exposed roll is facing up. Twist both sides around each other. Pinch ends. Roll into a roll, and tuck ends under. If this is really confusing, make sure and check the photos. Let rolls rise until doubled. Mine took about 40 minutes. Bake at 375 degrees until a deep golden brown color. Remove from oven. Sit back and enjoy. You deserve it.