Yield: 12 brioches
Ingredients:
- 1 ¼ cup (300 ml) warm milk
- 3 tablespoons (45 ml) sugar
- 2 ¼ teaspoons (11 ml) dry active yeast
- 4 cups (950 ml) flour, divided
- 6 tablespoons (90 ml) softened butter
- 4 eggs, lightly beaten, divided
- 1 tablespoon (15 ml) water
- Chocolate and Pistachio Gelato, for serving
- Whipped cream, for topping
Method:
In a bowl, combine warm milk, sugar, and yeast. Let sit 10 minutes, or until frothy.
Add 1 cup (240 ml) of the flour and mix in. Cover and let sit 30 minutes, or until bubbles appear on the surface.
In a separate bowl, combine remaining flour and softened butter . Work together with fingers until mixture resembles coarse crumbs.
Make a well in the centre, and pour in the yeast mixture and 3 of the beaten eggs. Mix together with hands.
Turn out the dough onto a lightly-floured work surface. Knead until smooth.
Transfer dough to an oiled bowl and cover. Let rest 2 hours, or until doubled in size.
Punch dough to release air. Turn out onto a floured counter and knead for a few more minutes.
Divide dough into 12 pieces of equal size.
Roll into balls and place, evenly spaced, on parchment-lined baking sheet. Cover and let rest for 1 hour.
Preheat oven to 400 F (205 C).
Add 1 cup (240 ml) water to a baking tray or casserole dish and place on the lower rack (this will create steam).
Make an egg wash by whisking remaining egg with water.
Brush the risen and rested dough balls evenly with the egg wash.
Bake for 12 minutes, until golden.
Remove and let cool.
Once cool, cut in half and fill with 2 scoops (1 chocolate and 1 pistachio) of gelato. Top with whipped cream and serve immediately.
Buon appetito!
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