Brioche Croissants with Meyer Lemon Curd

These bake up in muffin cups and naturally form a well for the
lemon curd filling.  Top with a dusting of powdered sugar and
chilled whip cream.  Sublime!

I have had this recipe for years - you know, one of those snippets from a gourmet magazine that has turned yellow over time.  I've never made these, until now.  I have been in the mood for something lemony and decadant and I happened to remember seeing this recipe in a box of clippings that has literally, collected dust. 

The dough is a brioche style and while one could use it to make bread, these make lovely, ethereal croissants.  The recipe recommends any canned pie filling to be rolled up inside, but seriously.. a canned pie filling?  If I'm going to all the trouble to make a buttery, rich dough.. then I'm using something to fill it that is special.

I have a basket of Meyer Lemons on the counter and I've been using them in just about everything lately.  From Lemon Bread to Lemon Cookies, the Meyer Lemon lends itself perfectly to cooking - and making Limoncello!  I can't wait to get more.. my Limoncello recipe is gathering dust too!

This is a two-day dough... so plan ahead. 

Brioche Croissants
Makes 16

1 cup whole milk
1/4 cup sugar
4 large eggs, room temperature
3 1/2 cups of bread flour
1 TBS instant yeast
1 1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
1 egg, beaten with 1 TBS water for egg wash
Powdered sugar for dusting

The day before - Warm milk over medium heat in saucepan until lukewarm.  In a large bowl, mix together the sugar and eggs thoroughly.  Slowly add one cup of flour and mix until smooth.  Add the egg mixture and continue beating together.  Add another cup of flour plus the instant yeast, continue mixing until the dough begings to come together.  Add the salt and about another half cup of the flour and continue to combine.  Speed 2 on your KitchenAid mixer is just perfect for this task!

Pour out the dough on a floured surface and knead in the remaining flour slowly.  Dough should be very sticky.  Knead for at least 3-4 minutes, keeping hands well-floured if necessary.  Use your KA dough hook if you wish.  Butter should be fully incorporated.

Wrap dough in plastic wrap and refrigerate overnight.  The next day, divide dough in half.  Wrap up the unused half and sprinkle your work surface and rolling pin with flour.  Roll out the dough to a 15 inch circle and using a pastry or pizza cutter, cut the dough into 8 triangles.

Cut a 1/2 inch notch in the top end of each wedge.  This will help the croissants roll up nice and neat.  Fill each croissant with about 1 1/2 TBS of curd or your favorite filling.  Roll each up slowly and place on a cookie sheet lined with parchment paper.  Make sure tips of the croissants are tucked under each roll.  Repeat with other half of dough.  Cover each cookie sheet loosely with plastic wrap.  Rest in a draft free spot for about 45 minutes.

Begin to preheat oven to 350 degrees after 45 minute rest.  Prep the first pan of rolls by brushing each roll gently with the egg wash.  Bake, one sheet at a time for 15-17 minutes, turning halfway through to brown evenly.  Rolls should be golden brown.

Remove from oven and cool on a wire rack.  Dust lightly with powdered sugar. 

Meyer Lemon Vanilla Curd
(Makes about 1.5 Cups)

4 whole Meyer Lemons (need 1/2 cup lemon juice)
1/2 cup sugar (increase to 3/4 cup if using regular lemons)
3 large eggs, room temperature
1/2 tsp vanilla
1/2 cup unsalted butter, cold

Prepare a large saucepan with water and bring to a simmer.  Lower heat to maintain a simmer, not a boil.

Grate enough zest from the lemons to get at least 2 TBS of zest.  Squeeze the juice to get 1/2 cup.  In a medium bowl, whisk the lemon juice and zest together.  Whisk in the sugar and eggs.  Cut butter into 4 or so pieces.  Add the butter and set the entire bowl over the simmering water.  Whisk continuously until the curd is thickened and reaches a temperature of 160 degrees farenheit.  This takes 5-8 minutes, usually.  Remove the bowl from the simmering water and using a fine-mesh sieve, run the curd through the sieve to remove any large bits or egg.  Cover the bowl loosely with plastic wrap and refrigerate until set.