Brioche

Directions

1. 1
   In a large bowl, dissolve yeast in lukewarm milk.
2. 2
   Add sugar, salt and 1 cup (225 ml) flour; mix until smooth.
3. 3
   Beat butter into yeast mixture.
4. 4
   Add egg and egg yolks, one at a time, beating after each addition.
5. 5
   Add remaining flour and lemon juice and beat for 5 minutes until a soft dough forms.
6. 6
   Form the dough into a ball and brush with a little vegetable oil.
7. 7
   Cover with a towel and put in a warm place to rise until the dough has doubled in size, about 1 hour.
8. 8
   Punch the dough down and divide it into thirds.
9. 9
   Cover and let rest for 10 minutes.
10. 10
    Grease a muffin tin.
11. 11
    Divide two sections of the dough into six portions each and place into muffin cups.
12. 12
    Make a firm depression in each with your thumb.
13. 13
    Divide remaining dough into twelve balls and press one ball into each roll.
14. 14
    Cover and let rise until double in size, about 1 hour.
15. 15
    Preheat oven to 375 degrees (200 C.).
16. 16
    Bake brioche until golden brown, about 12 minutes.
17. 17
    Cool on rack before frosting.
18. 18
    In a small bowl, mix icing sugar, hot water and vanilla together until smooth.
19. 19
    Spoon over each brioche.