Gin and Lemon Brioche Recipe
This buttery, cloud-like brioche is infused with the crisp, botanical notes of premium gin and the zesty brightness of fresh Meyer lemons. Each golden slice offers a sophisticated twist on a French classic, making it the ultimate centerpiece for an elegant brunch or afternoon tea.
- Prep
- 30 min
- Bake
- 35 min
- Serves
- 8
- Level
- Medium
- Per serving
- 340 kcal
Method
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, and yeast.
In a separate small bowl, whisk the eggs with the gin, lemon juice, and lemon zest.
Turn the mixer on low speed and gradually pour in the egg mixture until a shaggy dough forms.
Increase the mixer speed to medium-low and add the softened butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next piece.
Continue to knead the dough for 10-12 minutes until it is smooth, elastic, and completely clears the sides of the bowl.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Gently punch down the dough and shape it into a rectangular log. Place it into a greased 9x5 inch loaf pan.
Cover and let rise for a second time for about 1 hour, until the dough reaches just above the rim of the pan.
Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190°F.
Let the brioche cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes from the kitchen
For the best flavor, use a gin with strong botanical notes like juniper or coriander.
Ensure your butter is truly room temperature—it should be soft enough to leave an indentation when pressed, but not melting.
If the top browns too quickly in the oven, tent it loosely with aluminum foil for the remaining bake time.
Meyer lemons are preferred for their sweetness, but standard Eureka lemons work well too.
