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Lemon and Raspberry Brioche
Posted By Helen Jackson On March 6, 2012 @ 12:35 pm In Baking Recipes,Recipes | 6 Comments
Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
Lightly whisk egg yolks and egg and stir into milk mixture.
Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic, I use a cake mixer with a dough hook ( The dough is soft in texture and will be a little stickier than bread dough). Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in bulk.
Preheat the oven to 180 C.
Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Spread dough with lemon curd and sprinkle with raspberries.
Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up into non stick muffin or brioche moulds.
Brush with egg if desired and sprinkle with coconut.
Bake for 15 – 20 minutes until golden.
* If using frozen raspberries then sprinkle with icing sugar as they are generally tart.
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