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Breakfast Sweets

Sicilian Breakfast Brioche

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In Sicily, these buttery rolls are served with ice cream.

Adapted from Forever Summer.

About This Recipe

Yield:makes 14 buns
Active time:30 minutes
Total time:about 6 hours
Special equipment:stand mixer with dough hook
This recipe appears in: Wake and Bake: Sicilian Breakfast Brioche

Ingredients

  • 1/4 ounce rapid rise yeast
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 4 1/2 cups bread flour
  • 3 tablespoons fresh orange juice
  • 6 eggs, lightly beaten
  • 2 tablespoons water
  • 1 cup unsalted butter, diced, at room temperature
  • 1 egg
  • 1 teaspoon water
  • Ice cream, for serving

Procedures

  1. 1

    In the bowl of a stand mixer, combine yeast, sugar, salt, and flour. Mix to combine. Add orange juice and eggs and beat until dough begins to form.

  2. 2

    Using a dough hook, knead bread until smooth and shiny, about 10 minutes.

  3. 3

    Add 2 tablespoons butter. Knead into dough until absorbed. Repeat with remaining butter, adding two tablespoons at a time. Once butter is incorporated, knead one minute.

  4. 4

    Cover dough with a dish towel and let rise until doubled in volume, about 2 hours.

  5. 5

    Punch dough to deflate. Shape into a ball. Cover with dish towel and let rest in refrigerator for two hours or overnight.

  6. 6

    Let dough come back to room temperature. Line two baking sheets with parchment paper. Shape dough into fourteen round balls, placing balls on prepared baking sheets.

  7. 7

    Let buns rise until doubled in size, about one hour.

  8. 8

    Preheat oven to 400° F. Lightly beat egg with teaspoon water. Brush egg wash over tops of buns. Bake buns until golden, about 15 minutes.

  9. 9

    To serve, cut each cooled bun in half and fill with ice cream.

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