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Home Tapioca Pudding

mini Lemon Brioche with raspberry jam and Devon cream Recipe

Ingredients

How to make it

  • 1) Mix and knead together all of the dough ingredients, by hand, mixer or bread machine, to make a soft, smooth dough. If kneading by hand, this will take awhile due to the amount of butter in the dough.
  • 2) Allow the dough to rise, covered, for about 1 hour, or until it's quite puffy.
  • 3) Divide the dough into 20 pieces (about 1 ¼ to 1 ½ ounces each) to make mini brioche; or 12 pieces to make larger individual brioche in muffin cups; or 2 pieces for large paper brioche pans.
  • 4) Roll the dough into balls, and place into brioche papers or greased muffin cups
  • 5) Cover and allow to rise until doubled and puffy.
  • 6) Towards the end of the rising time, preheat the oven to 350°F.
  • 7) Bake the brioche for 14 to 18 minutes (for small brioche); 18 to 20 minutes (for muffin-sized brioche); or 20 to 25 minutes for two large brioche. The finished bread will be golden brown. Remove from the oven, and cool completely.
  • 8) To fill small brioche, cut the tops off the cooled brioche. Fill with a teaspoonful of raspberry jam and whipped cream, Devon cream, or lemon crème fraîche. Place tops back on and dust with confectioners' sugar.

Reviews & Comments 2

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    " It was excellent "
    linda2230 ate it and said...
    This recipe looks delicious and they are so cute. The combonation of lemon, cream and raspberry flavor with Brioche just make my taste buds happy! I am savings and "5" to you because I know that they will taste yummy. Thanks for sharing the recipe Peetabear. ~~~Judy~~~
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    " It was excellent "
    minitindel ate it and said...
    ohhhhh beautiful little guys i love it

    thank you peeta

    tink
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The Cook

peetabear Mid-hudson Valley, NY

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