Lemon Brioche Buns

Fluffy lemon brioche dough with a lemon cream cheese filling and lemon glaze. Perfect for breakfast!

By Red Currant Bakery

Original recipe source

Lemon Brioche Buns

Cook time: 55 minutes

Servings: 9

Ingredients

  • 50 grams granulated sugar
  • 1 lemon lemon zest
  • 350 grams all-purpose flour
  • 10 grams instant yeast
  • 0.25 teaspoon fine sea salt
  • 1 large egg
  • 180 grams whole milk
  • 1 teaspoon vanilla extract
  • 40 grams butter
  • 8 ounces cream cheese
  • 1 lemon lemon zest
  • 20 grams lemon juice
  • 0.25 teaspoon fine sea salt
  • 100 grams heavy cream
  • 1 lemon lemon juice
  • 200 grams powdered sugar

Instructions

  1. In the bowl of a stand mixer, add 50 grams of sugar with the zest of 1 lemon. Rub the zest into the sugar until fragrant.
  2. Add 350 grams of all-purpose flour and 10 grams of instant yeast to the bowl. Whisk to combine the dry ingredients.
  3. Sprinkle 1/4 teaspoon of fine sea salt over the mixture.
  4. Add 1 egg, 180 grams of lukewarm whole milk, and 1 teaspoon of vanilla extract to the bowl.
  5. Use a dough hook on medium low speed and knead for 15 minutes until the dough is smooth and the bowl is clean.
  6. Add 20 grams of room temperature butter to the dough, kneading until incorporated. Repeat with the remaining 20 grams of butter.
  7. If baking the same day, cover the dough and place it in a warm area to rise.
  8. For overnight preparation, place dough on a lined baking sheet in the fridge overnight.
  9. For the filling, combine 8 ounces of room temperature cream cheese, zest from 1 lemon, 20 grams of lemon juice, and 1/4 teaspoon of salt in a bowl. Mix thoroughly.
  10. Preheat oven to 350°F (175°C).
  11. Roll out the dough on a floured surface to a 18" x 12" rectangle.
  12. Spread cream cheese mixture over dough. Roll up dough from one short end to the other. Cut into 9 rolls.
  13. Arrange rolls in a 9" x 9" pan lined with parchment paper. Cover and let rise until puffy, about 30-60 minutes.
  14. Drizzle 100 grams of heavy cream over the risen rolls.
  15. Bake for 25 minutes. Rotate the pan and bake another 15 minutes until golden brown.
  16. While rolls cool, whisk together juice from 1 lemon and 200 grams powdered sugar to make glaze.
  17. Spread glaze over slightly cooled rolls. Serve warm.
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