How to Make Lemon Brioche Buns using Cookim Mama’s Dough Recipe

Brioche dough:
475g bread flour
260g whole milk
1 large egg + 1 yolk
50g granulated sugar
1/8 tsp cardamom (optional)
9g salt
6g instant yeast
90g unsalted butter chilled (I use salted and I use softened butter) your choice

Filling:
2 sticks of salted butter
400g sugar
Zest and juice of 1 of 2 large lemons (go by your preferred taste though! Can always do more or less)

Lemon Glaze:
115g powdered sugar
Juice of lemon until desired consistency

Her recipe also says that you can let the dough rest in the fridge over night during its first rise so you can feel free to do that if you want to make over night ones, but I did not. I did them all the same day, just left my dough on the counter at room temp till it is doubled in size.


I forgot to mention but make sure your butter is fully incorporated and your dough passes the window pane test as well before letting your dough double in size this can take 5-10 minutes of kneading in a stand mixer before the gluten is fully develoed.

Let me know if you guys try my little twist on this recipe! They are so good.🥰💛 be sure to ​⁠‪@cookim_mama‬ if you do. She is such a skilled baker.🧡

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