Ingredients
For the dough
- 150g strong white organic bread flour
- 2 pinches sea salt
- 20g caster sugar
- 8g fresh yeast (*See note 1 below)
- 3 free-range/organic medium eggs
- 100g unsalted butter, at room temperature, cut into small cubes
For the crème fraîche filling
- 4 free-range/organic medium egg yolks
- 45g caster sugar
- ½ finely grated zest of a lemon
- ¼ juice of a lemon
- 150g crème fraiche
To finish
- 2 egg yolks, lightly beaten (for egg wash)
- 10g caster sugar, for sprinkling
Planning ahead: Both the filling and brioche dough can be made a day ahead.