Lemon Brioche |
2 ½ tsp. active dry yeast |
Combine yeast and 1 c. flour. Heat together milk, the 6 T. of butter or margarine, the first ¼ c. sugar and the salt just till warm, stirring to melt butter. Add to dry ingredients in bowl; add eggs and the 2 tsp. lemon peel. Beat at low speed of mixer for ½ minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in enough remaining flour to make moderately stiff dough. Cover; chill 2 to 3 hours. Roll half the dough into a 12’ x 7’ rectangle. Spread with half the remaining butter. Combine remaining sugar and the lemon peel; sprinkle half over rectangle. Roll up jelly-roll fashion, staring with long side; cut into 12 pieces. Repeat with remaining dough. Place slices, cut side down, on greased baking sheet; let rise for 30 to 35 mins. Bake in 375 degree over for 12 to 15 minutes. Makes two dozen rolls. |
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