Go Back

Key Lime Brioche Buns

Servings 10 -12 Rolls

Ingredients
  

Key Lime Curd

  • 3 eggs
  • 1/3 cup granulated sugar
  • Zest of 5 key limes
  • Juice of 12 key limes
  • 6 tablespoons unsalted butter cold

Brioche

  • 3/4 cup 1% milk
  • 1/2 cup granulated sugar
  • 3 teaspoons active dry yeast
  • 5 eggs
  • 3 cups all purpose flour
  • 1 1/4 cups unsalted butter softened
  • 1/4 cup heavy cream for brushing

Coconut Glaze

  • 1 cup confectioner's sugar
  • 4 tablespoons 1% milk
  • 1 teaspoon coconut extract

Garnish

  • Shredded coconut
  • Graham cracker crumbs
  • Zest of 1 key lime

Instructions
 

Key Lime Curd

  • In a small saucepan, whisk eggs, sugar and zest together. The mixture should turn a pale yellow.
  • Add the butter and the key lime juice and place over medium heat.
  • Heat until the butter melts and the mixture begins to thicken. Remove from the heat and refrigerate until ready to use. At least 2 hours.

Brioche

  • Place sugar, salt, milk and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Stir to combine. Leave the yeast mixture to sit for five minutes.
  • Stir the eggs into the yeast mixture until just combined.
  • Set the mixer to a low speed and slowly add the flour. Once all the flour is integrated, knead the dough using the dough hook for 10 minutes.
  • Start adding the butter to the dough in tablespoon-sized increments. Once all the butter has been added, knead the dough for an additional ten minutes. The dough is ready when it begins to pull away from the bowl. The dough will be quite sticky.
  • Turn the dough onto a well-floured surface and knead briefly by hand. Form the dough into a ball and place in a large greased bowl. Cover the bowl with plastic warp and leave the dough to rise in a warm place. The dough should double in size. About 2 hours.

To Assemble

  • When the dough has risen, punch it down and place it on a flat well-floured surface. Using a floured rolling pin, roll the dough into 15x11-inch rectangle.
  • Pour the key lime curd on to the dough and spread evenly using a rubber spatula. Be sure to leave a bare 1-inch border.
  • Roll the dough into a tight log. Pinch the edge into the log to form a seam. Refrigerate for 20 minutes before slicing.
  • Slice the log into 10-12 even pieces. Place them in a well buttered baking dish. Cover the dish with plastic wrap and leave the rolls to rise for another 2 hours or until doubled in size.
  • Using a pastry brush, brush the rolls with heavy cream.
  • Bake the rolls at 375F for 35 minutes or until golden brown.

Coconut Glaze

  • Place confectioner sugar, coconut extract and milk in a small mixing bowl. Whisk until smooth. Pour the finished glaze over the hot rolls.
  • Sprinkle the rolls with shredded coconut, graham cracker crumbs and key lime zest. Serve warm.