makes
1
prep
20 minutes
cook
40 minutes
difficulty
Mid
makes
1
serves
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 500 g Manitoba or bread flour
- 100 g unsalted butter, at room temperature
- 100 g sugar
- 10 g salt
- 1 egg
- 200 ml milk
- grated rind of ½ orange
- 1 vanilla bean, halved lengthways and seeds scraped
- 15 g brewer’s yeast (see Note)
- lightly beaten egg, for brushing
To fill
- gelato
- lollies and/or chocolate spread
Standing time: 1 h 45 min
Instructions
1. Place the flour, butter, sugar, salt, egg, milk, orange rind and vanilla seeds in a stand mixer fitted with a dough hook and mix on low speed for 5 minutes or until well combined. Add the yeast and continue mixing until smooth and the dough is coming away from the side of the bowl. Turn the dough out onto a work surface and gently knead until a smooth ball forms. Transfer to a large bowl, cover with plastic wrap and stand for 1 hour at room temperature or until the dough has doubled in size.
2. To shape, cut off about one quarter of the dough and shape into a ball for the brioche “hat”. Gently shape the remaining dough into smooth ball and place on a large pizza tray or baking tray lined with baking paper. Create a slight cavity in the centre of the brioche round to create room for the hat, then place the ball on top. Stand at room temperature for another 45 minutes or until doubled in size.
3. Preheat the oven to 160°C. Brush the giant brioche all over with beaten egg, then bake for 40 minutes or until golden. Remove from the oven and stand until completely cooled.
4. To serve, tear off the brioche hat and scoop out a little of the brioche to make room for the fillings. Fill with scoops of gelato, lollies and other fillings. Place the hat on top and serve immediately.
Note:
• If you prefer, you can also make 4 smaller brioche instead of one large. Divide the dough into quarters and shape as for the giant brioche. Prove for 20 minutes or until doubled in size, then brush with beaten egg and bake at 180°C for 12-15 minutes or until golden and puffed.
• Paolo says the amount of yeast you need will depend on the temperature; if your kitchen is warmer, you may need less. He uses brewer's yeast as he says it gives a flavour he likes, but that you can also easily used dried baker's yeast instead (use slightly less).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
