SICILIAN BRIOCHE ( with Granita and Gelato)
SICILIAN BRIOCHE con il tuppo X 10
- 200 gr Flour 00 ( or Flour 1 Risciola)
- 300 gr Flour Manitoba
- 170 gr lukewarm milk
- 100 gr brown sugar
- 100 gr butter
- 2 eggs
- 5 gr salt
- yeast ( dried 1 bag or brewer's yeast)
- 2 teaspoons of honey
- zest of one lemon and one orange
I followed the recipe you can find on this link. I did them twice already and it works really well. The video is Italian, please let me know if you need help with the translation.
Their best match is with granita or gelato. Also plein are gorgeous. But you can also try them with our jams or, even better, pistachio sweet cream.