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.