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Lemon Brioche Pull-Apart Bread

Held together by even more butter, zesty lemon sugar, and a bit of spice, this Lemon Brioche Pull-Apart Bread takes a classic and gives it an even more decadent twist.  
Prep Time45 minutes
Cook Time35 minutes
Resting and Rising Time2 hours 30 minutes

Ingredients

Overnight Lemon Sugar Brioche Pull-Apart Bread

  • ¾ cup whole milk
  • 2 whole eggs
  • 1 egg yolk
  • 3 ½ to 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoon Fleischmann's Quick Rise yeast
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 8 tablespoon unsalted butter very soft

Filling

  • 4 tablespoon unsalted butter very soft
  • zest of 1 large lemon
  • ½ cup granulated sugar
  • ¼ teaspoon ground sugar
  • ¼ teaspoon ground nutmeg

Lemon Cream Cheese Glaze

  • 2 tablespoon cream cheese very soft
  • 2 to 3 teaspoon lemon juice
  • ½ to ⅔ cup confectioner's sugar

Instructions

Overnight Lemon Sugar Brioche Pull-Apart Bread

  • Gently heat the milk in a small saucepan until it reaches between 105 to 11o degrees F.  Set aside.
  • In the bowl of an electric mixer, whisk together the flour, sugar, and yeast.  Add in the salt and nutmeg and mix until combined.
  • Whisk the eggs and egg yolk into the milk.
  • With the mixer running on low using the paddle attachment, pour the milk mixture into the flour mixture.  Mix until just combined.
  • Stop the mixer and swap the paddle attachment for the dough hook.
  • With the mixer on low, begin adding in the butter, a few teaspoons at a time.
  • Continue to knead for about 3 to 5 minutes or until the dough is soft, supple, but not sticky.  Add in a little more flour as needed.  You may need to knead by hand if the butter is not incorporating well enough with the dough hook.
  • Oil a large mixing bowl and place the dough in side.  Cover with a tea towel and let rise until it doubles in size (about 30 to 90 minutes).
  • Once doubles, knead to dough about 5 times.  Place back in the bowl and cover with a piece of plastic wrap.  Refrigerate overnight.
  • The next day, remove the dough from the refrigerator and knead about 5 times into a disc.
  • Line a loaf pan with a piece of parchment paper, allowing a couple inches of overhang, and set aside.
  • Let rest about 10 to 20 minutes, then roll out into a 13-inch by 18-inch rectangle.
  • Spread the softened butter over the dough.  Generously sprinkle with the lemon zest, sugar, and spices.
  • Cut the dough into five equal strips, lengthwise.  Stack the strips on top of each other and cut into fifths again.
  • Place the pieces of cut dough in a row in the lined loaf pan.  It’s okay if they are not all facing the same directions or if they do not fill out the pan at this point.  You may have a few leftover pieces - do not over-stuff the pan.
  • Cover with a clean tea towel at set aside to rise for about 45 minutes.
  • Meanwhile, pre-heat the oven to 350 degrees.
  • Place the loaf pan on a baking sheet and bake for about 30 to 35 minutes, or until golden and the center piece feels secure when wiggled.  If the top begins to brown too quickly, cover with a piece of foil.
  • Let cool on a wire rack.  Remove the bread by carefully lifting it out with the edges of the parchment.
  • Drizzle with the lemon cream cheese glaze and serve.

Lemon Cream Cheese Glaze

  • In a small mixing bowl, stir the cream cheese until smooth.  Add in the remaining ingredients and whisk until combined.  The glaze should be slightly runny.