Recipe for Candied Lemon Brioche (dough made in a bread machine)

Put the warmed milk and butter in the bread machine bowl, add the sugar, salt, eggs, and vanilla, then the flour and yeast last (make sure to follow the order of addition). Start the dough program. At the end of the kneading, add the candied lemon and let the cycle finish.

At the end of the cycle, pour the dough onto a lightly floured work surface and press on the dough to deflate it. Lightly flour the top and roll it out into a rectangle about 45 cm by 30 cm. Brush the rectangle with softened butter using a pastry brush. Roll the dough to make a large log. Cut it into 9 equal portions (5 cm each), place them side by side on the cut side in a sufficiently high, greased rectangular pan, and let rise for 1 hour in a warm place (ideally the oven turned off, previously heated to 30°).

To finish After this time, preheat the oven to 160°C, brush the top with the mixed egg yolk and milk, and bake for about 25 minutes. Cover with aluminum foil if it browns too quickly, then let cool and remove from the mold.