Brioche with gelato

Here’s the recipe for 15–20 brioche buns:

Ingredients:

• 500g white Manitoba flour (or strong bread flour)

• 15g fresh brewer’s yeast

• 70g granulated sugar

• 80g whole milk

• 180g whole eggs

• 180g softened butter

• 15g honey

• 7.5g Marsala wine

• 8g salt

• 1 egg yolk for brushing

Preparation:

Sift the flour and mix it with the yeast and sugar. Slowly add the milk at room temperature. Add the eggs and mix until the dough is smooth and even. Incorporate the butter, cut into small pieces. Meanwhile, combine the Marsala with the honey and add it to the dough, then finally mix in the salt.

Refrigerate the dough for one hour. After that, divide it into small portions about the size of a small orange (around 50g) and place them on a baking tray lined with parchment paper. Cover the tray with plastic wrap and let the dough rest in a warm place for about two hours.

Brush the surface of the brioche buns with the beaten egg yolk and bake in a preheated oven at 200°C (390°F) for 10–15 minutes.

Some ideas for serving:

• Brioche with hazelnut gelato and whipped cream

• Brioche with yogurt gelato and berries

• Brioche with whipped cream and black mulberry granita