500 g Italian type 0 flour
8 g active dry yeast
150 g sugar + extra to sprinkle before cooking
200 g milk
1 lemon (juice and zest)
130 g butter + extra to grease the tin
5 g salt
Put the flour in the mixer bowl and make a well in the centre, add the yeast to the well.
Add the sugar and liquid ingredients (milk and eggs) and start to mix with the dough hook at the lowest setting: when the dough begins to come away from the sides of the bowl and forms a ball, start adding the lemon juice (30 ml) slowly and a little at a time the butter cut into pieces. Then add the salt and the lemon zest and continue mixing until the dough is very smooth and glossy. Leave the dough to rise in a buttered bowl until it doubles in volume (about 2 hours). Then take the dough, divide it into 11 balls of equal weight and distribute them in a 28 cm buttered tin and leave them to rise once again until they double in volume (about 1-2 hours). Brush the top with lemon juice and sprinkle with granulated sugar.
Cook for about 30 minutes at 200°C (if it is browning too quickly, lightly cover with backing paper). Leave the lemon brioche to cool completely before serving.