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Pan Brioche
Preparation info
- Makes
9
- Difficulty
Medium
Appears in
By Tessa Kiros
Published 2012
The beauty of these rolls is in their lightness. My Sicilian friend insists they must be served with almond granita. They need to be made the night before, then left to rise, punched down, left to rise for a further 4 hours, shaped and left to rise once more before baking.
Ingredients
12 g ¼ oz 3 tablespoons
Method
In a large bowl, crumble the yeast into the milk and leave for a few minutes, until bubbly. Add the 2 egg yolks and the rest of the ingredients, along with a pinch of salt.
Mix to a soft dough, adding a little more flour or tepid milk as necessary. Knead on a lightly floured work surface until smooth and springy, about 5 minutes. Return to the bowl, cover with plastic wrap and then a cl