Description
Soft and fluffy brioche rolls filled with a zesty lemon cream, perfect for a delightful breakfast or a refreshing dessert treat. These rolls combine the rich, buttery texture of brioche with a tangy lemon cream filling that adds a burst of citrus flavor.
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 (about 100-110°F). Remove from heat and stir in the active dry yeast, letting it sit for about 5 minutes until frothy, indicating the yeast is active.
- Mix Dry Ingredients and Add Wet: In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the melted butter, eggs, vanilla extract, and the yeast mixture.
- Knead Dough: Mix everything until a dough forms, then knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic, which will develop gluten for a tender crumb.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Lemon Cream Filling: While the dough is rising, beat the heavy cream in a medium bowl until stiff peaks form. Gradually add the powdered sugar, fresh lemon juice, and lemon zest, mixing gently until well combined and smooth.
- Shape Rolls: Once the dough has risen, punch it down to release the trapped air. Divide the dough into equal pieces (about 12-15, depending on size) 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 until puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until they are golden brown and cooked through.
- Fill Rolls: After baking, allow the rolls to cool slightly. Using a piping bag or a small spoon, carefully fill the rolls with the prepared lemon cream filling.
- Serve: Serve the lemon cream filled brioche rolls warm or at room temperature and enjoy the soft, creamy, and tangy baked delight.
Notes
- Make sure the milk is not too hot when activating yeast to avoid killing it.
- Kneading time is important for developing gluten and texture in the brioche.
- Use fresh lemon juice and zest for the best lemon flavor in the cream.
- You can refrigerate the lemon cream filling if preparing in advance; whip it again before filling.
- These rolls are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
