Pan Brioche

Preparation info

  • Makes


    • Difficulty


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

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.


  • 12 g (¼ oz) fresh yeast
  • 3 tablespoons tepid milk


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