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1
In a large bowl, dissolve yeast in lukewarm milk.
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2
Add sugar, salt and 1 cup (225 ml) flour; mix until smooth.
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3
Beat butter into yeast mixture.
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4
Add egg and egg yolks, one at a time, beating after each addition.
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5
Add remaining flour and lemon juice and beat for 5 minutes until a soft dough forms.
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6
Form the dough into a ball and brush with a little vegetable oil.
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7
Cover with a towel and put in a warm place to rise until the dough has doubled in size, about 1 hour.
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8
Punch the dough down and divide it into thirds.
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9
Cover and let rest for 10 minutes.
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10
Grease a muffin tin.
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11
Divide two sections of the dough into six portions each and place into muffin cups.
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12
Make a firm depression in each with your thumb.
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13
Divide remaining dough into twelve balls and press one ball into each roll.
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14
Cover and let rise until double in size, about 1 hour.
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15
Preheat oven to 375 degrees (200 C.).
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16
Bake brioche until golden brown, about 12 minutes.
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17
Cool on rack before frosting.
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18
In a small bowl, mix icing sugar, hot water and vanilla together until smooth.
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19
Spoon over each brioche.
