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Lemon brioche




Fresh brewer's yeast

3 grams

Iodized salt

4 grams

Manitoba flour

500 grams

White sugar

75 grams


60 grams


200 mL

Grated lemon peel

10 grams


1 unit

Bakery products from Italy

Lemon brioche

Lemon brioche

vegetarian with gluten with eggs with lactose

ready in

10 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon brioche

The classic breakfast and snack brioche

Lemon brioche step 1

step 1

In the planetary bowl put the flour, egg, sugar, grated lemon peel, melt the yeast in lukewarm water taken from the total, and pour into the planetarium

Lemon brioche step 2

step 2

Knead with the k leaf until the ingredients attach to the hook, slowly adding the remaining water Change the hook and put that to the dough, and operate the machine

Lemon brioche step 3

step 3

Add butter chunks, little at a time, to make it absorb everything, and roll the dough, kneading for 10/15 minutes at medium speed

Lemon brioche step 4

step 4

When the dough is knotted inverted on the worktop and give it a circular shape, place it in a covered bowl of food film sheltered by air currents, best in oven off

Lemon brioche step 5

step 5

When the dough is doubled, turn it gently on the floor and make the folds, rolling from the bottom up, let it rest for at least 3 hours

Lemon brioche step 6

step 6

Take back the dough weighing 150 grams of balls into which you will circulate and insert it into a plumcake molded paper oven

Lemon brioche step 7

step 7

Let go until doubling and then brush gently with milk and bake at 180 degrees for 25 minutes

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