Put the flour in a bowl and pour the yeast in the center.
Add the sugar and the liquids (milk and egg) and start kneading: when the dough starts to string, start adding lemon juice (30 ml) and, little by little, the butter into small pieces.
Finally, add salt and lemon peel and continue to work until you get a very smooth dough.
Let the dough rise, in a lightly buttered bowl, until doubled (about 2 hours).
Take the dough again, divide it into 11 balls of equal weight, distribute them in the buttered mold and let it rise again until doubled (about 1-2 hours).
Decorate with a little granulated sugar, then cook for about 30 minutes at 200 ° C (if it darkens too soon, cover with a sheet of parchment paper).
then sèennellare with lemon juice and sprinkle with sugar then bake at 200 ° for about 30 minutes, if it tends to darken, place a sheet of parchment paper on top to prevent it from drying out, compromising its softness.
The lemon brioche is ready, let it cool completely before serving.
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