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Warm Brioche and Lemon Curd

Ingredients

50ml x Milk
485g x Bakers Flour
7 x Whole Eggs
285g x Butter
10g x Salt
45g x Caster Sugar
50g Yeast
 

Egg wash
1 x Whole egg
50ml x Milk

lemon curd

zest and juice of 3 lemons

25g unsalted butter

4 eggs

110g caster sugar


Description

Brioche! Wow how can you go wrong. This is the most unhealthy bread I know how to make! Look at all the beautiful fresh butter and loads of eggs that make this recipe so wonderful. People always ask how do you make bread, is it hard? Not at all I reply, all you need is good ingredients and a little time. To make this Brioche follow the steps closely and you will be able to drown yourself in the rewards of this wonderful bread.

Method

In a mixing bowl place the Flour, Salt, Sugar yeast and Milk with the Eggs and mix on a slow speed for 2 minutes until the dough has started to combine. Then mix on second speed for three minutes. When the mixer has stopped cover with a tea towel and allow to rest in the bowl for twenty minutes. Then turn mixer back on to second speed and add the butter one piece at a time until the butter is incorporated into the brioche. This will take approximately eight minutes.

Once the brioche is mixed it will be shinny in appearance. Remove from the bowl and place into the fridge on a flat tray and allow to rest for five minutes. Then remove from the fridge and scale into 70 gm pieces and mould into a round shapes. Place into a small brioche mould and cover lightly with cling and allow the Brioche to double in size.

Pre heat your oven to 200 degrees on fan bake. When the brioche is ready to go to the oven place the moulds on a baking tray and lightly brush with egg wash. Then take the Brioche to the oven. Once the Brioche is in the oven drop the temperature to 180 degrees and bake for 15 to 18 minutes, or until golden brown or until a skewer comes clean.

To make the lemon curd:

Heat a heavy-based saucepan to medium. Add the lemon zest, juice and butter and bring to the boil. In a large bowl whisk the eggs and sugar. When the lemon juice and butter mix has come to the boil whisk it into the egg mixture until well combined. Transer the mixture to a clean bowl and place over a  simmering double-boiler. Stir continuously until the curd has thickened. Remove from the heat and keep stirring until the curd has cooled, othrwise you'll end up with sweet scrambled eggs!


To serve

While still warm using a chopstick or something similar in size, poke a hole into the top of each Brioche then fill with lots of Lemon curd. Dust half with icing sugar and leave the other half plain then serve warm.