Sicilian brioche: a sweet-smelling recipe you'll fall in love with!
published on 25 October, 2019 at 10:47
INGREDIENTS
½ package dry yeast;
90 g (3 oz) white sugar;
2/3 cup warm milk;
1 lemon (zest);
1 orange (zest);
250 g (8.8 oz) all-purpose flour;
250 (8.8 oz) ’00’ flour;
250 (8.8 oz) ’00’ flour;
2 eggs;
90 g (3 oz butter), cubbed;
1 tbsp honey.
METHOD
- Add a pinch of sugar into a glass of warm milk and pour the yeast over it. Set aside for 10 minutes for the yeast to activate.
- Combine both types of flour with lemon and orange zest and leftover sugar. Pour yeast solution, eggs and liquid honey in.
- Knead the dough for 10 minutes and start adding cubbed room-temperature butter in 3 portions.
- When all butter is incorporated, knead the dough for 5 minutes more or until soft and elastic.
- Set aside for 1 hour or until doubled in size.
- Divide the dough into 9 large balls and 9 small balls for the decoration.
- Using your thumb make an indent in the center of each ball of dough and place a small ball of dough on top. Cover with plastic and set aside for 15 minutes.
- Meanwhile preheat your oven to 180C/350F.
- Brush each bun with an egg yolk and bake for 20 minutes.
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