Tropézienne Brioche Tart
<i>Tropézienne</i> Brioche Tart
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  • 1 cup (150 g) unbleached all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp instant yeast
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 lemon, zest finely grated
  • 2 tbsp unsalted butter, softened
  • Preparation
  • In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the eggs and lemon zest. Mix just until the dough starts to form.
  • Add the butter and knead the dough for 5 minutes. The dough will be soft and very sticky. Transfer to a clean, lightly oiled bowl. Cover with plastic wrap. Let rise in a warm, humid spot for 2 hours or until doubled in volume.
  • Description
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