Recipe courtesy of L'Arte Del Gelato
Brioche Gelato Sandwich
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 373
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 124
- Sodium
- 250
- Total: 1 day 4 hr
- Prep: 30 min
- Inactive: 1 day 3 hr
- Cook: 30 min
Ingredients
1 package yeast
1/2 cup warm water
4 tablespoons sugar
6 eggs
3 teaspoons sea salt
4 1/2 cups organic flour, plus more as necessary
2 sticks unsalted butter (best quality possible!), plus more for greasing baking sheet, at room temperature
Heavy cream, for basting
Your favorite gelato flavors, for serving
Directions
- 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!