Lemon Brioche


Brioche gets its irresistible tender crumb from eggs and lots of butter.

Lemon Brioche
Photo: Andy Lyons
Hands On Time:
1 hrs
Total Time:
14 hrs


  • 2 packages active dry yeast

  • cup warm water (105°F to 115°F)

  • cup warm milk (105°F to 115°F)

  • 4 cup all-purpose flour

  • 1 ½ teaspoon salt

  • 4 eggs, room temperature

  • ¼ cup sugar

  • 2 tablespoon lemon peel

  • 1 cup (2 sticks) butter, room temperature


  1. In a stand mixer fit with a dough hook dissolve yeast in water and milk. Let stand 10 minutes until yeast is softened. Add flour and salt. Mix on medium-low speed until flour is moistened, about 2 minutes.

  2. Reduce speed to low. Separate 1 egg. Add yolk and the remaining 3 eggs (refrigerate egg white for later). Add sugar and lemon peel. Increase speed to medium. Beat 3 minutes. Reduce speed to low. Add butter 2 tablespoons at a time, beating until each addition is incorporated before adding the next. Once all the butter is added, increase speed to medium-high. Continue to beat until dough pulls away from sides of bowl, about 10 minutes. Transfer to a greased bowl. Cover; let rise in a warm place until double in size, about 1 hour. Using a spatula, release dough from sides of bowl to deflate slightly. Cover with plastic wrap. Chill overnight, 12 to 24 hours.

  3. Grease eighteen 3- to 4-inch fluted individual brioche molds or large muffin cups. Pat the cold dough into a 12x6-inch rectangle. Using a dough scraper or sharp knife, cut into 18 equal portions. From each remove a small piece; roll into eighteen 1-inch balls. Roll remaining portions into eighteen larger balls; place in prepared pans. Using your fingers, make a deep indentation in the center of dough ball. Brush with water. Press small balls into indentations. Cover; let rise in a warm place until double in size, about 45 minutes.

  4. Preheat oven to 375°F. In a small bowl combine reserved egg white and 1 tablespoon water; brush over dough. Bake 13 to15 minutes or until golden brown. Let cool 5 minutes. Remove from pans. Cool on wire racks.


Divide dough into 18 portions as above. Roll pieces into balls, placing 9 each in two greased 9 by 5-inch loaf pans. Increase baking time to 18 to 20 minutes.


Pat dough and cut squares as for Lemon Brioche. For each bunny, remove a tiny bit from a square and shape into a 1/4-inch ball for a nose. Shape remaining piece into an oval, about 3 inches long and 2 1/4 inches wide. Using kitchen shears or a dough scraper, make a 2-inch cut lengthwise down the center of the oval (you'll go about two-thirds of the way) to make the bunny's ears. Pinch dough oval where the cut stops to define the head (head might seem small but will become bigger during rising and baking). Gently shape head. Using the side of your pinky, make indentations in the ears. Make a small indentation in the center of the head with your finger, brush with water, and add the small ball for the nose. Let rise, brush with egg white mixture, and bake as directed for Lemon Brioche.

Nutrition Facts (per serving)

223 Calories
12g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 223
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 294mg 13%
Total Carbohydrate 25g 9%
Total Sugars 3g
Protein 5g
Vitamin C 0.9mg 5%
Calcium 21mg 2%
Iron 1.5mg 8%
Potassium 63mg 1%
Folate, total 75.2mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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