I haven’t made brioche in a very long time. I’m not exactly sure why, because it is amazing. Especially when it is made into these lemon swirl rolls, yu-ummmm! They were beautiful, flavorful and tender. They are a little more time consuming than the average roll, but oh so worth it. Brioche is an egg and butter rich dough. Definitely not considered healthy by any means, but the perfect special occasion treat. Just remember, this dough is best if it is given a cool rise overnight, so plan for the extra rising time.
Start the brioche the night before you will make it. It’s best to give it a cool rise, it’s so much easier to work with if you do!
A good test to see if you dough has been properly mixed is the windowpane test. Pull off a sample from dough. Stretch piece gently until you create a “window”. It should be nice and smooth, and when it’s stretched thin enough, you can almost see through it. This dough is pretty perfect! Just remember, this test won’t work with wheat doughs and dough made with add ins, like nuts, seeds etc.
Put the dough into greased bowl. Wrap in saran wrap and place in fridge. You’ll want to let this sit at least 12 hours.
The next day, remove dough from fridge. Prep your lemon sugar. Zest 2 lemons. You’ll want plenty of zest, that flavor is 100%!! Mix well with sugar, and set it aside.
Next up is dough. Divide into 6 portions.
Roll each piece into a rectangle. Mine was about 8 inches x 10 inches.
They will need to be rolled about 1/4 inch thick.
Brush rectangle with melted butter, leaving a 1/2 inch gap at the bottom. You’ll need that gap to be able to roll it onto itself and have it stay.
After the butter comes the lemon sugar. I used a little over a tablespoon on each rectangle.
Roll the rolls tightly.
Pinch the end, this will help it to stay rolled. At this point I threw them in the freezer to make sure they stayed good and solid through the rest of the process.
Cut the roll down the middle lengthwise leaving 1 inch on end uncut.
Turn both ends face up.
Twist both ends around each other. Then roll into a circle. Tuck each end in. I should have taken a little more time making these pretty, but I was a little rushed for dinner.
Place rolls on a parchment lined baking dish. Cover and let rise.
Aren’t these rolls beautiful?!?
Cover and let rise at least an hour. Photo below shows the risen rolls.
Bake at 375 degrees until they are a deep golden brown
They turned out so beautiful!
It was served with a meal of grilled pork tenderloin, roasted veggies and asparagus.
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.