Brioche

Brioche

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
250g bakers flour
pinch salt
50g caster sugar
7g dried yeast
3 eggs, beaten, plus 1 egg extra, for glazing
60g milk, warm
115g unsalted butter, chopped

For frying

Quantity Ingredient
500g clarified butter
100g maltodextrin

Method

  1. Sift the flour into a large bowl with a pinch of salt, then stir in the sugar and yeast. Make a well in the centre, add the eggs and milk, then stir to incorporate the liquid until you have a soft dough.
  2. Turn out onto a floured surface and knead for 5 minutes. Add the butter to the dough, a small piece at a time, kneading until the butter is incorporated before adding the next piece. Continue to knead until the dough is smooth and elastic. Alternatively, use an electric mixer with a dough hook attachment to do this. Wrap in plastic wrap and refrigerate for 1 hour.
  3. Grease a 9 x 20 cm loaf tin. Place the dough in the prepared tin, cover and leave in a warm place until doubled in size. Preheat the oven to 200°C.
  4. Brush the dough with the extra beaten egg, then bake for 15 to 18 minutes, or until golden and cooked. Remove from the oven and leave in the tin to cool slightly, then turn out onto a wire rack to cool completely. You can make the brioche the day before you need it.
  5. You will need to use about half of the brioche for the gelato recipe (freeze the leftover brioche for next time). Dice the brioche into 5 mm cubes. Heat the clarified butter in a small, deep saucepan to 170°C and fry the brioche for about 30 seconds, or until golden brown. Strain and lay on paper towel, then dust with maltodextrin. Store in an airtight container.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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