This brioche has a rich and tender crumb, and with the magic of a bit of Sodium Stearoyl Lactylate that fresh out of the oven texture lasts for days. Discover nestled into the craquelin candied pieces of lemon sugar that will delight your tastebuds.
Chef’s Tip: Leftovers make amazing bread pudding!
- 155g (⅔ cup) Whole Milk, Room Temperature
- 7.5g (3 tsp) Instant Dry Yeast
- 475g (3 ⅓ cups) All Purpose Flour
- 200g (4 ea) Eggs, Large
- 2.2g (¾ tsp) Sodium Stearoyl Lactylate
- 226g (2 sticks) Butter, Room Temperature
- 60g (¼ cup) Sugar
- 10g (2 tsp) Salt
- Egg Wash
- 1 Large Egg
- 30g (2 Tbsp) Milk
- Sugar Cubes
- 7g (1 ½ tsp) Lemon Zest
- 15g (1 Tbsp) Lemon Juice
- 375g (1 ½ cups + 5 tbsp) Sugar
- 3.5g (¾ tsp) Salt
- Stand Mixer
- 2.5 inch Ring Mold
- Sheet Pan with Baking Paper
Active Time: 1 Hour 30 Minutes
Total Time: 24 Hours
4 Medium Sized Loaves
In the bowl of a stand mixer add the milk and sprinkle the yeast over the top. Allow it to sit for 5 minutes.
Sift the bread flour and SSL together.
Add the eggs, and flour to the bowl and begin mixing with a dough hook on low until it forms a rough dough.
Begin adding the butter 1 tbsp at a time. Once half the butter is added, pour in the sugar and salt mixture, then continue adding the butter until it is fully incorporated.
Mix for 5-6 minutes until it forms a smooth dough.
Place the dough in a covered bowl and allow it to rest overnight in the refrigerator.
Lemon Sugar Cubes
Preheat oven to 200°F.
Mix together the sugar, lemon juice, salt, and lemon zest.
Lay the sugar on a sheet pan with baking paper and press into a ½ inch flat rectangle.
Bake in the oven until dry, about 2 hours.
Remove it from the oven and break it into small shards about 5g each. They do not need to be uniform.
Place them in a covered container until needed.
Preheat an oven to 350°F.
Brush 4 ring molds with soft butter and place on a sheet pan lined with parchment paper.
Remove the dough from the bowl and cut into 4 loaves.
Lightly dust a work surface with flour and roll out each dough into a 6 inch round disk. Place 7 sugar cubes on each disk.
Roll the disk up like a Swiss roll and and seal the ends. Fold the dough in half so that the sealed ends meet.
Place each loaf smooth side up in a ring mold.
Allow the loaves to proof for 2-3 hours at 80°F or until it has doubled in size.
Brush the top of the loaves with egg wash and generously sprinkle with lemon sugar.
Bake the loaves for 20 minutes or until they reach 200°F
Remove the Craquelin from the oven and allow them to cool for 5 minutes.
Use tongs to gently remove the ring molds from the loaves.
Allow the brioche to cool for 1 hour before serving.
To store, wrap with plastic wrap and save for 3-4 days, or freeze for up to 2 months.
Reheat the loaves for 3-5 minutes at 350°F before serving to have the best texture.