Indulge in the delightful taste of "Brioches Roulees au Citron et Graines de Pavot," a dessert that promises to elevate your baking game and tantalize your taste buds! Imagine soft, fluffy brioches infused with zesty lemon and sprinkled with crunchy poppy seeds, creating a perfect harmony of flavors and textures. Whether you're hosting a brunch or simply treating yourself to a sweet escape, this recipe is your ticket to pastry perfection. Ready to impress your family and friends? Let’s dive into the magic of making these irresistible brioches!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Dessert
Serves: 12 brioches
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed
- 1/4 cup butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
Instructions
- In a large mixing bowl, combine the warm milk with active dry yeast and a pinch of sugar. Let sit for 5-7 minutes until the mixture becomes foamy, indicating the yeast is activated.
- In a separate bowl, whisk together flour, remaining sugar, and salt to create a dry ingredient base.
- Add melted butter, eggs, and lemon zest to the activated yeast mixture. Whisk until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes elastic and smooth. The dough should spring back when gently pressed.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and roll out on a floured surface into a large rectangle approximately 1/4 inch thick.
- Sprinkle the entire surface evenly with poppy seeds, pressing them gently into the dough.
- Roll the dough tightly from the long side, creating a log, then cut into 12 equal pieces using a sharp knife.
- Place the rolled brioche pieces on a parchment-lined baking sheet, leaving space between each for expansion. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the top of each brioche with an egg wash made from one beaten egg.
- Bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 15 minutes before serving. Optional: dust with powdered sugar for extra sweetness.
Tips
- Activate Your Yeast: Ensure that your milk is warm but not too hot (around 110°F or 43°C) to properly activate the yeast. A pinch of sugar helps kickstart the fermentation process, leading to a beautifully risen dough.
- Kneading Technique: Knead the dough until it’s smooth and elastic. This is crucial for developing the gluten structure, which gives the brioches their fluffy texture. If you’re short on time, a stand mixer with a dough hook can make this process easier.
- Perfect Rising Conditions: For the best rise, place your dough in a warm, draft-free area. You can create a cozy environment by turning on your oven for a minute, then turning it off and placing the dough inside with the door closed.
- Don’t Skip the Poppy Seeds: Pressing the poppy seeds into the dough not only enhances the flavor but also adds a delightful crunch. Feel free to adjust the amount based on your taste preference!
- Egg Wash for Shine: Brushing the brioches with an egg wash before baking gives them a beautiful golden color and a glossy finish. This simple step takes your presentation to the next level.
- Cooling Time: Allow the brioches to cool on a wire rack to prevent them from becoming soggy. If you want an extra touch of sweetness, dust them with powdered sugar just before serving!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 45mg
