Chinese lemon buns

Brioche

In your food processor bowl, start by adding the flour, sugar, salt, crumbled yeast (making sure that it doesn't come in contact with the salt) and the eggs
Knead for 2 minutes at slow speed (with your food processor's hook) until you have a cohesive ball.
Add the butter, increase the speed slightly and continue kneading for approximately 15 minutes (the dough should come away from the sides).
Place a cloth on top of your bowl and let it rise for 1.5 hours in your (off) oven.
After 1.5 hours of rising, your dough will have tripled in volume.
Deflate the dough with your fist, driving out the air bubbles. Then place in the refrigerator for 30 minutes.

Lemon cream

In a saucepan, squeeze the lemon juice, add the butter and the lemon zest. Melt over low heat.
In the meantime, mix the eggs, sugar and cornstarch in a bowl.
Pour the lemon-butter mixture over the egg-sugar mixture while mixing.
Pour the mixture into your saucepan and cook over medium heat, stirring constantly until thickened.
Pour the cream into a dish and refrigerate until completely cooled.

Assembly

Take the brioche dough out of the fridge and flatten it into a rectangle.
Take the lemon cream out of the fridge and spread it on the brioche.
Roll your dough on itself, then place the roll in the freezer for 20 minutes. This makes it easier to slice it afterwards.
Take it out of the freezer, cut it into slices of about 4 cm and place them in your mould.
Let rise one last time for an hour.
Beat an egg with a bit of cream and delicately brush it on the brioche with a brush.
Bake at 160° for approximately 30 to 35 minutes.