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Sicilian Breakfast Brioche
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
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
Using a dough hook, knead bread until smooth and shiny, about 10 minutes.
-
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
Cover dough with a dish towel and let rise until doubled in volume, about 2 hours.
-
5
Punch dough to deflate. Shape into a ball. Cover with dish towel and let rest in refrigerator for two hours or overnight.
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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.
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7
Let buns rise until doubled in size, about one hour.
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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.
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9
To serve, cut each cooled bun in half and fill with ice cream.