I have just been dying to make a loaf of brioche. I don’t know why. It just looked like such a lovely bread! So when I spotted this dish on the list of state fair food I knew now was the perfect time. However, starting the brioche at 8:00 on a Saturday night was not the perfect time. The brioche in this recipe takes some time, and an overnight so be sure to plan better than I did.

Brioche is a French pastry that is flaky and buttery. It makes for a great dessert bread as well as a tasty little dinner roll. This recipe makes fun little rolls without the use of a fancy pastry pan. Serving it up with a side of vanilla bean gelato and homemade raspberry sauce turns it into a real treat! Let’s get this party started.

Fit your stand mixer with the paddle attachment and then combine the warm milk, water and yeast in the bowl. Stir the mixture slightly so that the yeast is covered and then allow it to sit for 10 minutes.

Add the flour and the salt to the yeast mixture and stir on low for 1-2 minutes, until shaggy lumps form. Add in the eggs 1 at a time and blend completely before adding another. Add in the sugar and then beat on medium speed for 3-4 minutes until the dough forms.

Reduce the speed to low and add in the butter, 1 tablespoon at a time. Continue to beat the dough and add in the butter until all of the butter is incorporated into the dough. Increase the speed to medium-high and beat for 8-9 minutes until the dough pulls away from the side and forms a ball.

Place the ball into a buttered bowl and cover tightly with plastic wrap. Set the bowl in a cool, dry spot and allow it to rise for 1 hour. Gently deflate the dough by lifting it from around the edges and then recover and chill. Repeat this process 3 additional times, waiting 30 minutes in between each deflation. Store in the refrigerator overnight.

Butter 12 standard muffin cups generously and then divide the dough into 12 equal portions. I used my food scale to do this but you can also eye it up the best you can. Divide each portion into 3 additional portions and roll them into balls. Place the cluster of balls gently into each hole of the muffin tin and repeat with the remaining dough. Cover the muffin tin with wax paper and store in a cool, dry place for 1 hour to allow the rolls to rise.

Brioche Con Gelato | foodnfocus.com

Preheat the oven to 400° and position the rack in the center. Place the muffin tin on a rimmed baking sheet and brush the tops of each roll with the egg wash. Be sure to get into each crevice so that the tops of the rolls brown evenly. Bake for 20 minutes or until the tops are golden brown. Remove from the oven and cool for 10 minutes before serving.

Brioche Con Gelato | foodnfocus.com

Plate your Brioche Con Gelato by gently placing 1 roll onto each plate. Spoon 2-3 small scoops of gelato onto each plate and then drizzle with the raspberry sauce and fresh raspberries. I know that this seems like a lot of work but it is totally worth it for delicious and flaky rolls!

Brioche Con Gelato
 
Author:

Ingredients
  • ¼ cup warm water
  • ¼ cup warm whole milk
  • 3 tsp active dry yeast
  • 2¾ cups all purpose flour
  • 1½ tsp salt
  • 3 large eggs, room temperature
  • 3 tblsp sugar
  • 12 tblsp unsalted butter, room temperature
  • 1 large egg beaten to blend with 1 teaspoon water (for glaze)
  • Raspberry sauce
  • Fresh raspberries
  • Vanilla bean gelato

Instructions
  1. Fit your stand mixer with the paddle attachment and then combine the warm milk, water and yeast in the bowl. Stir the mixture slightly so that the yeast is covered and then allow it to sit for 10 minutes.
  2. Add the flour and the salt to the yeast mixture and stir on low for 1-2 minutes, until shaggy lumps form. Add in the eggs 1 at a time and blend completely before adding another. Add in the sugar and then beat on medium speed for 3-4 minutes until the dough forms.
  3. Reduce the speed to low and add in the butter, 1 tablespoon at a time. Continue to beat the dough and add in the butter until all of the butter is incorporated into the dough. Increase the speed to medium-high and beat for 8-9 minutes until the dough pulls away from the side and forms a ball.
  4. Place the ball into a buttered bowl and cover tightly with plastic wrap. Set the bowl in a cool, dry spot and allow it to rise for 1 hour. Gently deflate the dough by lifting it from around the edges and then recover and chill. Repeat this process 3 additional times, waiting 30 minutes in between each deflation. Store in the refrigerator overnight.
  5. Butter 12 standard muffin cups generously and then divide the dough into 12 equal portions. I used my food scale to do this but you can also eye it up the best you can. Divide each portion into 3 additional portions and roll them into balls. Place the cluster of balls gently into each hole of the muffin tin and repeat with the remaining dough. Cover the muffin tin with wax paper and store in a cool, dry place for 1 hour to allow the rolls to rise.
  6. Preheat the oven to 400° and position the rack in the center. Place the muffin tin on a rimmed baking sheet and brush the tops of each roll with the egg wash. Be sure to get into each crevice so that the tops of the rolls brown evenly. Bake for 20 minutes or until the tops are golden brown. Remove from the oven and cool for 10 minutes before serving.
  7. Plate your Brioche Con Gelato by gently placing 1 roll onto each plate. Spoon 2-3 small scoops of gelato onto each plate and then drizzle with the raspberry sauce and fresh raspberries

 

Brioche Con Gelato | foodnfocus.com