Brioche Gelato Sandwich
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Mix together the yeast and water in a large bowl
2
Add in the sugar, stirring until the sugar is dissolved
3
Let sit for 5 to 10 minutes
4
Beat in the eggs one at a time until a bit frothy
5
Gently beat in the salt and flour, a cup at a time, mixing well
6
Transfer to a greased bowl, cover the dough and refrigerate for 24 hours
7
Bring the dough back to room temperature
8
Meanwhile, prepare a baking sheet for baking with a thick coat of butter, or use parchment paper or a silicone mat if you prefer
9
When the dough is warm and soft, put it in the bowl of an electric mixer and start to add the softened butter in pieces
10
Add a bit of flour if it becomes too wet or sticky
11
It needs to form a dough ball
12
Put the dough on a lightly floured surface and separate in halves until you have 12 pieces patted into brioche shapes
13
Place onto the prepared pan
14
Cover with a warm cloth or leave in a warm place to rise for 2 or more hours
15
Preheat the oven to 350 degrees F
16
Bake long enough for the rolls to rise, about 20 minutes
17
Then baste with heavy cream and finish baking until brown, another 10 minutes
18
Cool and cut in half
19
Place up to 2 flavors of gelato inside the halved brioche for the perfect gelato sandwich!