Lemon Glazed Lemon Brioche Recipes

Steps:

• In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.

Steps:

• Dough:.
• Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.
• Blend sugar and lemon peel in processor.
• Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted with paddle attachment.
• Discard vanilla bean from milk and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes.
• Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water by tablespoonfuls if dough is dry, about 6 minutes.
• Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes.
• Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer.
• Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• Generously butter 12-cup Bundt pan.
• Turn dough out onto lightly floured surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan).
• Remove dough from refrigerator. Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).
• Meanwhile, position rack in lowest third of oven and preheat to 350°F
• Bake bread until well browned on top, about 20 minutes.
• Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack.
• Apricot Glaze:.
• Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours.
• Lemon Glaze:.
• Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread.
• Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.).

Steps:

• Butter and sugar 6 (6-ounce) ramekins.
• In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
• Preheat the oven to 350 degrees F.
• Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
• Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
• Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
• Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.