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Brioche with Gelato

In collaboration with Julia Morat

Source: https://www.meranermuehle.it/rcp_recipe/brioche-with-gelato
Total time
stopwatchIcon
3 Hours 30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
18 Minutes
Rest time
2 Hours 40 Minutes
Difficulty
easy
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Ingredients

Ingredients for 10 brioche

For the dough:
500 g Mix for sweet braid
210 g lukewarm milk
30 g honey
1 egg
2 egg yolk
50 g softened butter
For brushing:
1 egg yolk
q.s. milk, for brushing
Additional ingredients:
q.s. your choice of gelato
q.s. chopped hazelnuts (optional)
q.s. jam of your choice (optional)
q.s. chocolate sprinkles (optional)

Preparation

  1. To prepare the dough for the brioche with gelato, place the sweet braid mix, lukewarm milk, honey, and the lightly beaten egg and egg yolks into a mixing bowl. Knead for 10 minutes, then add the softened butter in pieces. Continue kneading until the butter is fully incorporated and the dough is smooth and elastic. 
  2. Shape into a ball, place it back in the bowl, cover, and leave to prove in a warm place until doubled in size – this will take about 1 hour and 30 minutes. 
  3. Once the dough has doubled, turn it out onto a lightly floured surface and divide into 10 equal portions (about 80 g each). 
  4. From each portion, pinch off a small piece of dough about the size of a cherry. Shape the larger piece into a smooth ball, press a small dent in the centre with your finger, then shape the small piece into a smooth ball and place it in the dent. 
  5. Place the shaped brioches onto a baking tray lined with baking paper and repeat with the remaining dough. Cover with a clean tea towel or cling film and leave to prove for a further 30 minutes. 
  6. In the meantime, preheat the oven to 180°C (static). 
  7. Mix the egg yolk with the milk and brush the brioches with the mixture. 
  8. Bake at 180°C for 18–20 minutes, until golden. Remove from the oven and allow to cool on a wire rack before filling. 
  9. Once completely cooled, slice the brioches with their tops (the “tuppo”) in half horizontally and fill with two scoops of your favourite gelato. 
  10. You can also add chopped hazelnuts, chocolate sprinkles or jam if you like. Enjoy!

In collaboration with @passionecooking