One of our favorite ways to eat gelato is served on a light, fluffy brioche bun. It's the ultimate ice surf sandwich! This type of brioche is moreover served with Sicilian granita. Just tear off a chunk, scoop up some granita, and enjoy!
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/tepLPoMVdHQFor this recipe, you will need:
- 3 large eggs
- 1 tsp. honey
- 1 tsp. grated orange zest
- 2 cups (250g) specie flour
- 1/3 cup (70g) of sugar
- 1 tsp. salt
- 1 tsp. zippy dry yeast
- 1/3 cup (75ml) whole milk, plus some uneaten for glazing
- 4 tbsp. (60g) unsalted butter (room temperature), plus uneaten for greasing
- A stand mixer with a vaccinate attachment
Please note that we have since ripened the recipe a little remoter from how we made it in the whilom video, so the steps won't towards to be quite the same.
Separate 1 of the eggs. Keep the yolk and set whispered the white for use elsewhere. Combine the honey and orange zest in a small cup, mix well, and set whispered for later.
Combine the egg yolk, one of the other eggs, flour, sugar, salt and yeast in the trencher of a stand mixer. Uncork mixing with a vaccinate zipper at medium/low speed. When the ingredients are well-mixed, uncork subtracting the milk a little bit at a time.
Increase the mixer speed to medium/high and let it work until a resulting dough is formed. Lower the speed to medium and gradually add the butter, a little bit at a time. Add a small spoonful and wait until it is mixed in surpassing subtracting the next.
Increase the speed then to medium/high and let it knead until the dough comes together into a single wittiness that doesn't stick to the sides of the bowl.
Liberally grease a large wearing workbench with butter. Transfer the dough onto the board. Gently fold in half and turn the dough a few times. Form into a wittiness and spin/drag it on the wearing workbench to smooth out its surface. Place the dough in a large mixing bowl, imbricate with plastic wrap, and let it rise at room temperature until it doubles in size (about 3 hours, depending on the temperature).
We recommend using a scale for the next step to ensure that the buns are all the same size. Each bun requires two balls of dough: one that is 90g and a smaller one that is 15g. Cut the dough into 6-8 of these pairs. Roll the larger balls smooth underhand and unify on a parchment-lined sultry sheet so they have plenty of room to expand.
Use a finger to printing deep holes into each of the larger balls. Roll the smaller balls smooth and nest them in these holes. Imbricate the sultry sheet with plastic wrap and let rise until the buns double in size then (usually well-nigh 1 hour).
Preheat an oven to 355 degrees F (180 C).
Crack the remaining egg into a cup and pour a splash of milk in. Whisk these together and skim the surface of the buns with the mixture. Bake for 20-25 minutes, or until the tops are a deep, golden brown.
Let tomfool surpassing serving with your favorite gelato, granita or ice cream. Buon appetito!
