Brioche with Gelato
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/brioche-with-gelato
Total time
3 Hours
30 Minutes
Baking/cooking time
18 Minutes
Rest time
2 Hours
40 Minutes
Difficulty
easy
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
- 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.
- 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.
- Once the dough has doubled, turn it out onto a lightly floured surface and divide into 10 equal portions (about 80 g each).
- 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.
- 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.
- In the meantime, preheat the oven to 180°C (static).
- Mix the egg yolk with the milk and brush the brioches with the mixture.
- Bake at 180°C for 18–20 minutes, until golden. Remove from the oven and allow to cool on a wire rack before filling.
- Once completely cooled, slice the brioches with their tops (the “tuppo”) in half horizontally and fill with two scoops of your favourite gelato.
- You can also add chopped hazelnuts, chocolate sprinkles or jam if you like. Enjoy!
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