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Lemon Curd Brioche

If you like lemon, these are beautifull

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600g strong white flour

120g caster sugar

250g butter or margarine

20g fresh yeast or 4 teaspoons dried

zest of one lemon

2 teaspoons of lemon extract

7 whole eggs

5 tablespoons of lemon curd

Put all the ingredients in a bowl except for the lemon curd, mix together really well with your hands for at least 5 minutes.

Cover with cling film and leave to rest overnight.

Line two oven trays, switch on the oven at 200 degrees Celcius.

Put the dough onto a floured table, roll out to a thickness of 2cm, spread the lemon curd on the surface, then roll up and with a knife cut 8 brioche, place four on each tray, ensuring you leave plenty of space between them. Rest for 30 minutes then they are ready for the oven.

Bake for 12-15 minutes, until golden and light brown.

Cool down a little...they are amazing just warm.

 

Added by: Sabrina


Tags: SweetBread Brioche

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“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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