Brioche

Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2[ cup raisins soaked in 1/4 cup rum just before the last rise.]

Yield:
Makes 1 dozen rolls
Ingredients
  • 1 package active dry yeast
  • 1 1/2 cups warm milk (105 degrees to 115 degrees F)
  • 1/2 cup sugar plus 1 tablespoon sugar
  • 2 tablespoons extra virgin olive oil
  • 2 egg yolks
  • 4 1/2 to 5 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg white
Directions
  • In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.

  • Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.

  • Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work suface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.

  • Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.

  • Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.

  • Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.

  • Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.

  • To serve, slice in half and fill with a scoop of sorbetto.


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