Candied lemon has to be one of my favorite refrigerator condiments to keep on hand, lending an uplifting citrusy zing to cakes and desserts. Here it is paired with lemon curd to make a brioche cake that is a burst of sunshine at any time of the day.
Note that you’ll need to start the brioche several hours or the day before you plan to bake it.
MAKES ONE 10-INCH BRIOCHE CAKE/7 SERVINGS
EQUIPMENT: A heavy-duty mixer fitted with a flat paddle; a pastry scraper; a 10-inch (25 cm) round cake pan or metal cake ring; a baking sheet lined with baking parchment; a baking rack.
SPONGE
1/3 cup (80 ml) whole milk, lukewarm
1 package (about 2 teaspoons) active dry yeast or instant yeast
1 tablespoon mild, fragrant honey, such as lavender
1 large egg, free-range and organic, lightly beaten
2 cups (280 g) unbleached, all-purpose flour
DOUGH
1/3 cup (80 ml) mild, fragrant honey, such as lavender
1 teaspoon fine sea salt
4 large eggs, free-range and organic, lightly beaten
1-1/2 cups (210 g) unbleached, all purpose-flour
3/4 cup (6 ounces/180 g) unsalted butter, at room temperature
LEMON FILLING
5 tablespoons Lemon Curd
1/2 cup (125 ml) Candied Lemon and Syrup, drained of syrup, finely chopped
EGG WASH AND DUSTING SUGAR
1 large egg, free-range and organic, lightly beaten
Confectioners’ sugar, for dusting
1. PREPARE THE SPONGE: In the bowl of the heavy-duty mixer, combine the milk, yeast (see Notes if using instant yeast), and honey, and stir to blend. Let stand until foamy, about 5 minutes. Add the egg and half the flour and stir to blend. The sponge will be wet and sticky, like cake batter. Sprinkle with the remaining flour, to cover the sponge dough, but don’t mix it in. Set aside to rest, uncovered, for 30 minutes. The sponge should erupt slightly, cracking the layer of flour. This indicates that the yeast is live and doing its job.
2. PREPARE THE DOUGH: Add the honey, salt, eggs, and flour to the sponge. Mix at low speed just until the ingredients come together, about 1 minute. Increase the mixer speed to medium and beat for 5 minutes.
3. When the butter is incorporated, it should be the same consistency as the dough. To prepare the butter, place it on a flat work surface, and with the pastry scraper, smear it bit by bit across the surface. (If you do not have a pastry scraper, use the back of a large metal spoon.) When it is ready, the butter should be smooth, soft, but still cool—not warm, oily, or greasy.
4. With the mixer on medium-low speed, add the butter a few tablespoons at a time. When all the butter has been added, increase the mixer speed to medium-high for 1 minute, then reduce the speed to medium and continue to beat the dough for 5 minutes more. The dough will be soft and pliable but should not stick to your hands.
5. FIRST RISE: Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature until doubled in bulk, about 2 hours.
6. CHILLING AND SECOND RISE: Punch down the dough. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight or for at least 4 hours, during which time it should double in size again.
7. TO FORM THE BRIOCHE: On a lightly floured surface, roll the dough out into a 10 x 14-inch (25 x 35 cm) rectangle. Turn the dough so the longer edge of the dough is closest to you. Spoon the lemon curd onto the dough and spread it evenly over the surface, keeping a 1/2-inch (1.25 cm) border clean. Spoon the candied lemon evenly over the curd. Starting with the side closest to you, roll the dough into a log. Cut the log crosswise into seven 2-inch (5 cm) slices. With the spiral facing upward, place 6 of the slices in a circle around the outer edge of the cake pan or metal ring, reserving the last slice for the center. The dough slices should be touching but the dough will not fill the entire pan.
8. Cover the pan with a clean kitchen towel and let the dough rise at room temperature until doubled in bulk, 1 to 1-1/2 hours. The dough should have expanded to almost fill the pan.
9. Center a rack in the oven. Preheat the oven to 375°F (190°C).
10. Lightly brush the dough with the beaten egg. Bake until the brioche is puffed and deeply golden, 30 to 35 minutes. Place the pan on a rack to cool. Remove the cake from the pan, and, leaving it right side up, transfer to a serving platter and dust the top with confectioners’ sugar.
11. Serve by pulling the cake apart into 7 buns.