Blackberry & Meyer Lemon Crème Fraîche Brioche Bressane

Instructions

1. 1

   In the bowl of a stand mixer fitted with the dough hook, combine 0.33 cup warm whole milk, 2.25 tsp active dry yeast, and 1 tbsp granulated sugar (taken from the total 0.25 cup granulated sugar). Let it sit for 5 to 7 minutes until foamy and fragrant. Stir in the remaining 3 tbsp granulated sugar, 3 eggs, 2.5 cups all-purpose flour, and 1 tsp fine sea salt. Mix on low speed for 4 minutes until a shaggy dough comes together.

   10 min

   Tip: Make sure your milk isn't too hot—105°F is warm like bathwater. If it's too hot, it will kill the yeast!

2. 2

   With the mixer running on medium-low, add 6 tbsp softened unsalted butter one tablespoon at a time, letting each piece absorb before adding the next. Once all the butter is in, crank the speed to medium and knead for 8 to 10 minutes until the dough becomes impossibly smooth, shiny, and pulls away cleanly from the sides.

   12 min

   Tip: Don't panic if it looks slick at first! High-fat butter takes a minute to embrace the flour, but it will transform into pure silk.

3. 3

   Form the dough into a smooth ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a warm spot for about 60 minutes until doubled in volume. Meanwhile, in a small bowl, whisk 0.5 cup crème fraîche with 1 tbsp Meyer lemon zest until combined.

   60 min

   Tip: While the dough blooms, treat yourself to a espresso or a splash of orange wine. You've earned it.

4. 4

   Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a small ramekin, whisk 1 egg with 1 tbsp water to make your egg wash.

   10 min

   Tip: A hot, fully preheated oven is crucial for getting that dramatic brioche spring.

5. 5

   Turn the risen dough onto a clean work surface. Divide evenly into 6 pieces and roll each into a tight, neat ball. Arrange them spaced well apart on the baking sheets. Cover loosely with a light towel and let rest for 20 minutes so the gluten relaxes.

   20 min

   Tip: Resting the dough here keeps it from springing back when we shape the centers.

6. 6

   Using the floured bottom of a small glass or your fingers, press firmly down into the center of each ball to create a deep, wide well with a raised 1/2-inch border. Brush the borders with 1 egg wash. Dollop 1.5 tablespoons of the lemon-zested 0.5 cup crème fraîche into each well. Press 1.5 cups fresh blackberries into the cream across all pastries, then sprinkle 3 tbsp Demerara sugar over the berries and crusts.

   8 min

   Tip: Press the well down firmly—brioche loves to puff up in the oven, and we want every drop of that cream to stay put!

7. 7

   Bake for 18 to 20 minutes, rotating the baking sheets halfway through, until the borders are deep golden brown and the blackberries are bubbling into glossy, fragrant jewel pools.

   20 min

   Tip: Don't pull them out too early! We want that deep mahogany hue where all the caramelized rich butter flavors live.

8. 8

   Let cool on the baking sheets for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

   10 min

   Tip: Best eaten fresh out of the oven with a creamy café au lait or a crisp sparkling pét-nat.