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  • Isabella Akshay

Sicilian Brioches

Saffron, Orange Blossom Water & Lemon Zest make this brioche so unique.


They are fluffy inside, beautifully shiny on the outside, and smell absolutely divine. They'll take you straight to Sicily!


Perfect with gelato, granita or on their own for the perfect Sicilian summer breakfast.


Ingredients (for 10 brioches)

  • 160g full fat milk

  • 25g fresh brewer's yeast

  • 1 tbsp honey

  • 500g type 0 manitoba flour (you can replace with 00 or mix the 2, but I do not recommend all purpose flour as it would make the brioche a lot less soft)

  • 2 eggs

  • 80g sugar

  • 60g butter melted

  • A pinch of saffron, dissolved in 2 tbsp warm milk

  • 1 tbsp orange blossom water

  • The zest of 1 lemon

  • 1 tsp salt

  • Nib sugar as required


Method


In a bowl, dissolve the yeast and honey in the milk and wait for 5 minutes.


In another bowl, mix all other ingredients together. start adding the milk mixture in batches, while kneading to incorporate.


Once you've added all the milk and the dough has somewhat come together, transfer it to a floured counter and continue to knead for 5 good minutes until you've obtained a very smooth, non-sticky dough.


Form a ball and place back in the bowl, covering with cling wrap or a lid. Allow to rise for 2 hours, until doubled in volume.


After this time, knead the dough briefly, then form 10 equally sized balls. Knead each till smooth and place on a lined, large baking tray, making sure they are well spaced as they will rise a second time.


Brush the surface of each with a mixture of milk and honey, cover with a kitchen towel and allow to rise for another 2 hours. They should again double in volume.


Preheat the oven to 180C. Brush the brioches again with the milk-honey mixture, sprinkle with nib sugar on top, then bake for 20 minutes.

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