In Sicily, these buttery rolls are served with ice cream.
Adapted from Forever Summer.
Read more: Wake and Bake: Sicilian Breakfast Brioche
- Yield:makes 14 buns
- Active time: 30 minutes
- Total time:about 6 hours
- 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
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.
Using a dough hook, knead bread until smooth and shiny, about 10 minutes.
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.
Cover dough with a dish towel and let rise until doubled in volume, about 2 hours.
Punch dough to deflate. Shape into a ball. Cover with dish towel and let rest in refrigerator for two hours or overnight.
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.
Let buns rise until doubled in size, about one hour.
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.
To serve, cut each cooled bun in half and fill with ice cream.