Sunday, February 17, 2013

Lemon poppy seed brioche and learning from previous recipes

Lemon poppy seed brioche / Brioche de limão siciliano e semente de papoula

Cooking and baking to me, besides being loads of fun, are definitely a learning process – I think that certain recipes go beyond the deliciousness of their final products: they teach you something.

I was making these lemon brioches and after the dough had proved for the first time it was too sticky and too soft to be shaped. That was when I remembered Paul Hollywood’s brioche recipe, in which the dough has to be refrigerated in order to be firm enough to be shaped into buns, and that’s what I did – it worked perfectly.
These brioches aren’t very sweet and to me that makes them perfect to be slathered with butter or jam while still warm, and let me tell you: these will probably disappear in a matter of moments. :)

Lemon poppy seed brioche
slightly adapted from the always lovely and delicious Delicious - Australia

¼ cup (60ml) lukewarm whole milk
2 teaspoons active dry yeast
¼ cup + 1 tablespoon (62g) granulated sugar
2 cups + 1 tablespoon (300g) all purpose flour
pinch of salt
3 eggs
finely grated zest of 2 lemons
½ teaspoon vanilla extract
2 tablespoons poppy seeds
160g unsalted butter, softened
1 egg, extra, for brushing the brioche

Combine milk, yeast and 1 tablespoon of the sugar in the large bowl of an electric mixer fitted with the dough hook and stir to combine. Set aside for 5 minutes or until mixture starts to foam. Add remaining sugar, flour and salt to the yeast mixture and beat for about 6 minutes on medium speed or until a rough dough forms (my dough was too dry, so I added 1/3 cup of warm milk). Add the 3 eggs, one at a time, beating well after each addition. Add zest, vanilla and poppy seeds, and beat to combine. Gradually add butter, beating after each addition. Continue beating on medium speed for about 8 minutes or until dough is smooth and elastic – it will be very soft. Transfer to a lightly buttered large bowl, cover with plastic wrap and leave for 1 hour or until doubled in size, then refrigerate for 4-5 hours (otherwise the dough will be too soft to be shaped).
Generously butter a 12-cup muffin pan (1/3-cup capacity cavities). Remove dough from the fridge and transfer to a lightly floured surface. Knead 3-4 times, then divide into 12 balls. Divide each ball into 3 smaller balls. Place 3 small balls in each muffin hole, loosely cover with a clean kitchen towel and leave for 40 minutes or until doubled in size.
In the meantime, preheat oven to 180°C/350°F. Lightly whisk the egg with a fork and brush the top of each brioche with it. Bake for 20-25 minutes or until golden and a skewer inserted into center comes out clean. Cool in the pan over a wire rack for 5 minutes, then carefully unmold and transfer to the rack to cool. Serve warm or at room temperature (these reheat really well).

Makes 12


Gloria Baker said...

love this recipe Patricia!

Laura (Tutti Dolci) said...

Such golden brioche buns! I love the lemon and poppy seed together :).

Unknown said...

Long time no see, Patricia :) and you welcome me with your wonderful brioches. A great recipe to try, seguro!

Anonymous said...

I want to try this, looks wonderful. Of course I cannot use poppy seed because it's forbidden in Peru, but I can use chia seeds...!!!

Lynna said...

It definitely is a learning experience! I tend to think about how I previously made similar recipes as well. :) And, I love that I can find an abundance of lemon recipes on your blog!

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