A generous, soft brioche delicately flavored with lemon, traditionally prepared to celebrate Mimouna with family, but not only that….

Ingredients

• 1 liter of lukewarm milk
• 400 g of sugar
• 1 teaspoon of salt
• 2 glasses of oil, or approximately 100 ml
• 8 eggs
• The zest of 3 lemons
• Approximately 2 kg of flour
• Baker's yeast intended for 2 kg of flour
• 2 tablespoons of butter
• 1 egg yolk for glazing
• Pearl sugar for finishing

Preparation

1. In a large bowl, mix together with a mixer the lukewarm milk, baker's yeast, oil, sugar, lemon zest and eggs.
2. Beat until the mixture becomes frothy, then let it rise for about 30 minutes.
3. Gradually incorporate the flour, then add the salt and knead until you obtain a smooth and elastic dough.
4. Add the 2 tablespoons of butter while continuing to knead to incorporate them well.
5. Cover the dough and let it rise for 2 to 3 hours.
6. Gently degas the dough, then shape it as you wish: make three-strand braids twisted around themselves, like challahs, or form small individual balls.
7. Place the brioches on a baking sheet lined with parchment paper and let them rise a second time for about 1 hour 30 minutes. The time may vary depending on the room temperature.
8. Meanwhile, preheat the oven to 150 °C.
9. Before baking, brush the brioches with egg yolk, then sprinkle them with pearl sugar.
10. Bake until the brioches are well cooked and nicely golden brown.
11. Once out of the oven, let them cool on a wire rack before enjoying them.