Mother’s Day is right around the corner! Do you have any idea yet what you’re doing for your mom? Well, I have a suggestion for you. Make these white chocolate lemon brioche twists. She won’t be disappointed (and neither will you!)!
It doesn’t get much better than sweet, buttery brioche straight from the oven. Unless you add in some fresh lemon juice and top the twists with a sweet lemony glaze and fresh lemon zest! Oh, and don’t forget the white chocolate chips that slightly melt into the twists! Bright, citrusy lemon and creamy, sweet white chocolate will become your new favorite flavor combination!
There is no need to be intimidated by the fact that these twists contain yeast. Red Star Yeast makes it easy with their Platinum yeast which shortens the rise time and keeps the brioche twists light and fluffy! You don’t even have to worry about making sure you proof it correctly. You can just add in the yeast with the dry ingredients! See? Easy. Whether you are looking for a Mother’s Day breakfast or you just love good brioche, you’ll want to whip up these white chocolate lemon brioche twists ASAP!
- 3 C all-purpose flour
- 1 (.25 oz) package (2¼ tsp) Platinum Red Star Yeast
- 3 tbsp sugar
- ¾ tsp salt
- 2½ tbsp fresh lemon zest
- ½ C milk, warmed to 120-130 degrees F
- 1 tbsp fresh lemon juice
- 2 eggs, room temperature
- ½ C unsalted butter, room temperature and cut into pieces
- 1 C white chocolate chips
- 1 C confectioner’s sugar
- 1 tbsp fresh lemon juice
- fresh lemon zest, optional
- In the bowl of a stand mixer, combine flour, yeast, sugar, salt, and lemon zest.
- Add in milk, lemon juice, and eggs. On low, beat until dough starts to form, about 5 minutes. Add in butter pieces. Beat well after each addition. At this point, you will need to switch out the paddle attachment for the dough hook.
- Knead dough until smooth, about 6-7 minutes. Add in white chocolate chips and knead until chips are distributed throughout.
- Transfer dough to a large bowl greased or sprayed with nonstick cooking spray.
- Cover with a clean towel and allow to rise in a warm place until dough is doubled in size.
- Preheat oven to 350. Line baking sheets with parchment paper or a baking mat.
- Turn dough out onto a lightly floured surface and punch down. Divide dough into 10 equal pieces. Divide each piece in half. Roll each piece out into a 8 inch long rope. Twist two pieces together and pinch ends.
- Place twist on prepared baking sheets. Allow to rest for 15 minutes. You can skip this step, but the twists will be slightly more dense and not as puffy.
- Bake for 15 minutes or until twists start to turn light golden brown.
- Remove to a wire rack to cool.
- While twists are cooling, prepare glaze. Stir together confectioner’s sugar and lemon juice until smooth. Add more confectioner’s sugar or lemon juice to reach desired consistency. (As written, the glaze will be thin and a bit runny. However, it will harden as it cools.)
- Brush or spoon glaze over the top. Sprinkle with lemon zest. Allow glaze to harden before serving.
- Store leftovers in an airtight container.
Disclaimer: I received compensation from Red Star Yeast for recipe development purposes. As always, all opinions are my own.