|Sugar||1⁄2 Cup (8 tbs)|
|Active dry yeast||2|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Teaspoon, grated|
1. In large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan over medium heat, heat butter or margarine and milk until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in grated lemon peel, 4 eggs, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in 1 cup flour to make a very soft dough; beat with spoon 5 minutes.
3. Place dough in greased, large bowl. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour. Stir down dough; cover; refrigerate 2 hours or overnight.
4. About 2 hours before serving, punch down dough; turn onto lightly floured surface; cover and let rest 15 minutes. Grease twelve 3 3/4 by 1 1/2" brioche pans.
5. Cut off one-sixth of dough; set aside. Cut remaining dough into 12 pieces; shape each into ball and place in a brioche pan. Cut reserved dough into 12 pieces; shape into small balls. Make a depression in center of each large ball; place small balls in depressions. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 375°F. In cup, beat remaining egg; use to brush brioches. Bake brioches 20 minutes or until golden and brioches test done. Remove from pans.