Submitted by
Lemon Brioche Croissants:
Ingredients
- 1 cup whole milk
- 1/4 cup sugar
- 4 eggs ( room temp )
- 3 1/2 - 3 3/4 cups bread flour
- 1 tablespoon instant yeast
- 1 1/2 teaspoon salt
- 1 1/2 cups soft butter
- 1 1/4 cup lemon curd or pie filling
- 3 tablespoon powdered sugar
Method
Pour milk into a saucepan and heat till lukewarm. In a large bowl add sugar and warm milk. Add 1 cup of flour, mix till smooth. Add lightly beaten eggs and mix completely. Add in instant yeast and another cup of flour. Continue to mix. Add in salt and a half a cup of flour. Mix till the dough comes together. Add a little flour on a flat surface and pour out the dough. Knead dough for 3 minutes adding just a little bit of flour at a time. You want the dough to be on the sticky side. The dough will stick to your hands a little. Just add a little flour to your hands and continue to knead. The dough will became a little easier to handle as you knead. Place dough back into bowl. Add a 1/4 of the soft butter to the and mix together by hand. Once the butter is completely incorporated add another 1/4 of butter, continue till all the butter is mixed in. Cover bowl with plastic wrap and place into fridge for 4 hours or overnight. After resting time sprinkle a little flour on a flat surface and place dough on top. Cut dough in half and set one piece aside. Roll out dough into a 15 inch diameter circle. Using a pizza cutter, cut dough into eight pieces. Add a heaping tablespoon of lemon curd or pie filling to the base of the triangle. Start from the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed. Place onto a parchment lined cookie sheet. Repeat with other half of dough. Cover with plastic wrap for 45 minutes. Bake in a preheated 350F oven for 15-17 minutes. Allow to cool on a wire rack. Then sift a little powdered sugar on top.