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Lemon Curd & Raspberry Brioche

Either use homemade lemon curd (recipe here) or store-bought.

Servings: 8
Author: Claudia Brick
Ingredients
Brioche dough
  • 125 g unsalted butter
  • 250 ml (1 cups) milk
  • 1 1/2 teaspoons active dried yeast
  • 2 large eggs
  • 1/4 cup caster sugar
  • 1 teaspoon salt
  • 450 g high grade (bread) flour
To fill
  • 125 g cream cheese (I used Philadelphia lite, and it worked well)
  • 1 teaspoon vanilla essence
  • 2 tablespoons icing sugar , sifted
  • lemon curd (store-bought, or recipe link above)
  • 1 cup frozen raspberries
  • 1/3 cup flaked almonds
  • icing sugar , to dust
Instructions
  1. Melt the butter in a medium pot. Add the milk and heat until warm (but not hot as it will kill the yeast)
  2. Sprinkle the dried yeast over the milk mixture, cover and set aside in a warm place for a few minutes to allow the yeast to activate.
  3. Meanwhile, whisk together the eggs, sugar and salt in a large bowl until the sugar has dissolved and the eggs are getting frothy.
  4. Pour the yeast mixture into the eggs and stir to combine.
  5. Add the flour to this mixture and stir to combine. This step you can either to by hand or with the dough hook attachment of a stand mixer. If by hand, vigorously stir the mixture with a metal spoon for about 10 minutes until it become glossy. If using a stand mixer, mix on a low speed for about 8 minutes until it becomes glossy.
  6. The dough will be very wet at this stage, but don’t worry - you shouldn’t be able to knead it by hand. You may add a tablespoon or two extra flour near the end of mixing, but resist the urge to add much more flour! By the end of mixing, it should just start to occasionally pull away from the sides of the bowl, but will still be very sticky and will not hold together in a ball.
  7. Loosely cover the bowl with glad wrap and leave in the fridge overnight to prove and double in size.
  8. In the morning, preheat the oven to 190°C and line a baking tray with baking paper.
  9. Divide the brioche dough into 8 even pieces. Roll out into circles about 5-7mm thick. Transfer to the baking tray. Brush the outer cm of each circle very lightly with water (you can use a few drops on your fingers), and fold the outer edge in towards the centre, creating a rim (see photos).
  10. Cover with a clean tea towel and leave to rise for 15 minutes.
  11. Mix together the cream cheese, vanilla essence and sifted icing sugar. Set aside in the fridge. Prepare the lemon curd, raspberries, and almonds
  12. Divide the cream cheese evenly between the eight rounds, and spread with a knife over the brioche surface.
  13. Spread a large tablespoon of lemon curd over the cream cheese. Sprinkle with raspberries and almonds.
  14. Bake for 20-25 minutes or until the edges are golden-brown.
  15. Dust with icing sugar and serve.