Mix together the yeast and water in a large bowl. Add in the sugar, stirring until the sugar is dissolved. Let sit for 5 to 10 minutes. Beat in the eggs one at a time until a bit frothy. Gently beat in the salt and flour, a cup at a time, mixing well. Transfer to a greased bowl, cover the dough and refrigerate for 24 hours.
Bring the dough back to room temperature. Meanwhile, prepare a baking sheet for baking with a thick coat of butter, or use parchment paper or a silicone mat if you prefer.
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. Add a bit of flour if it becomes too wet or sticky. It needs to form a dough ball.
Put the dough on a lightly floured surface and separate in halves until you have 12 pieces patted into brioche shapes. Place onto the prepared pan. Cover with a warm cloth or leave in a warm place to rise for 2 or more hours.
Preheat the oven to 350 degrees F.
Bake long enough for the rolls to rise, about 20 minutes. Then baste with heavy cream and finish baking until brown, another 10 minutes.
Cool and cut in half.
Place up to 2 flavors of gelato inside the halved brioche for the perfect gelato sandwich!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe copyright L'Art Del Gelato 2011
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