Brioches siciliane e granita

Brioches siciliane e granita
Prepare ingredients.
Prepare a bowl.
Add 1 liter of apricot juice to the bowl.
Store in the freezer for 3-4 hours ...
... until the liquid is half-frozen.
Transfer to a blender.
Blend until smooth.
Transfer to the bowl back.
Store in the freezer for 8-10 hours.
Prepare 250 milliliters of milk in a cooking pot.
Heat milk without boiling over.
Put 500 grams of flour on a bowl.
Add 70 grams of sugar.
Add 12 grams of dry yeast.
Add 8 grams of vanilla sugar.
Mix the ingredients.
Add 1 egg.
Mix in gently.
Pour milk gradually ...
... and stir in simultaneously ...
Add 60 grams of butter.
Prepare an hand mixer with dough hooks.
Knead for 10 minutes at low speed.
Add 1/2 teaspoon of salt.
Knead for 5 minutes at low speed.
Cover the bowl with a clean cloth.
Leave to rest for at least 1 hour.
... until doubled in size.
Knead for 5 minutes at low speed.
Prepare a baking tray ...
... and baking paper.
Flour the work surface.
Divide the dough in large and in small portions.
Roll the large portions into large balls ...
... and roll the small portions into small balls.
Press the large ball lightly.
Press the center of the dough with forefinger ...
... and place the small ball on it.
The small ball should be stuck on the large ball.
Repeat step 35-40 until the dough has been used.
Preheat the oven to 180° C.
Prepare 1 egg yolk.
Beat the egg yolk briefly.
Add 1 tablespoon milk.
Mix it gently.
Dip baking brush in milk/eggyolk mixture.
Wet upper part of the dough balls with the mixture.
Push baking tray into the hot oven.
Bake until the top of the bread is brown enough.
Remove bread from the oven ...
... and let cool down.
Take out the frozen granita from the freezer.
Scoop the granita and put it in the blender.
Grind this in the blender ...
... until it is the consistency of soft snow.
Serve granita with brioche.


Brioche is a pastry of French origin that is akin to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily.


1 liter apricot juice (or mango juice)
500 grams flour
70 grams sugar
12 grams dry yeast
60 grams butter
2 eggs
8 grams vanilla sugar
250 milliliters milk
1⁄2 teaspoon salt