- 7g sachet dried instant yeast
- 175ml lukewarm water
- 550-600g 00 flour
- 55g caster sugar
- Finely grated zest of 1 orange and 1 lemon
- 4 eggs
- 90g unsalted butter, softened
- 1 tablespoon milk
- For the sorbets
- 250g of frozen raspberries (or blackberries)
- 125ml cup of Aranciata rossa (or chinotto)
Sicilian brioche with easy Raspberry and Aranciata and Blackberry and chinotto sorbets
Place the raspberries and Aranciata (or blackberries and chinotto) in the bowl of a food processor fitted with blades. Whiz until smooth and creamy and serve.
For the brioche
Combine yeast and water in a jug and set aside for 10 minutes or until frothy. Place yeast mixture, 500g flour, sugar, lemon and orange zest and 3 eggs in a stand mixer fitted with the dough hook. Knead on low speed for 3 minutes to combine. Add a pinch of salt and knead for a further 6-7 minutes until smooth. With the motor running, add butter, one piece at a time, making sure each piece is incorporated before adding the next, until smooth and elastic. Add the remaining flour as needed to create a soft dough that is not sticky. Transfer to a floured bowl, cover with plastic wrap and set aside for 1.5 hours or until doubled in size.
Preheat oven to 180°C and line 2 baking trays with baking paper. Knock back the dough, knead lightly for 30 seconds, then divide dough into 6 mandarin size pieces and 6 walnut sized ones (or you can go even smaller and make more brioche). Roll each piece into a smooth ball and place the smaller ball on top of the bigger one (it should look like an odd 8 shape) and lay on prepared baking trays. Cover trays with clean tea towels and set aside for a further 20 minutes or until slightly risen. Combine remaining egg and milk in a small bowl. Brush over brioche, then bake for 15-18 minutes until golden and cooked. Transfer to a rack to cool. Serve the cooled brioche with your gelato of choice.
Recipe from “Cook Like An Italian” Season 2, Episode 2