Sicilian Breakfast Brioche Recipe

1. 1

   In the bowl of a stand mixer, combine yeast, sugar, salt, and flour. Mix to combine. Add orange juice and eggs and beat until dough begins to form.

2. 2

   Using a dough hook, knead bread until smooth and shiny, about 10 minutes.

3. 3

   Add 2 tablespoons butter. Knead into dough until absorbed. Repeat with remaining butter, adding two tablespoons at a time. Once butter is incorporated, knead one minute.

4. 4

   Cover dough with a dish towel and let rise until doubled in volume, about 2 hours.

5. 5

   Punch dough to deflate. Shape into a ball. Cover with dish towel and let rest in refrigerator for two hours or overnight.

6. 6

   Let dough come back to room temperature. Line two baking sheets with parchment paper. Shape dough into fourteen round balls, placing balls on prepared baking sheets.

7. 7

   Let buns rise until doubled in size, about one hour.

8. 8

   Preheat oven to 400u00b0 F. Lightly beat egg with teaspoon water. Brush egg wash over tops of buns. Bake buns until golden, about 15 minutes.

9. 9

   To serve, cut each cooled bun in half and fill with ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.