Sicilian Lemony Brioche with Gelato
Make on Fresco
This Sicilian Lemon Brioche with Gelato recipe is a delicious nod to one of Sicily's most iconic breakfast traditions—brioche con gelato! Originating on the sunny island, this sweet treat combines a soft, slightly sweet lemon-infused brioche with creamy homemade gelato, creating a refreshing yet indulgent start to the day. Made easily in the Thermomix, this recipe brings the flavors of Sicily right into your kitchen, capturing the essence of Sicilian breakfasts that celebrate local ingredients, especially during the hot summer months. Enjoy this authentic Italian breakfast recipe and savor a taste of Sicilian tradition with every bite.
Then go and check out the inspo for this recipe, my foodie travels to Sicilia. I am taking anyone who wants to come next June to experience this for themselves, don't miss out, the tickets will sell quickly. Join me!
Brioche Pistachio Scrolls with Lemon
Raspberry Brioche Bread Pudding
Orange Zest Brioche Tarts with Orange Custard and Blueberries
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Need
- 500 Grams bakers or strong flour
- 2 lemons zest finely grated
- 12 Grams Fine grind salt
- 60 Grams raw caster sugar BUY
- 15 Grams Yeast-fresh crumbled or 2 tsp active dried yeast
- 5 eggs beaten with a fork
- 1 Teaspoon vanilla bean paste BUY
- 10 Drops doTERRA lemon oil BUY
- 250 Grams unsalted butter cubed and softened BUY
- egg wash to finish
Do
- 1
Place flour, lemon zest, salt and sugar into Thermomix bowl and blend 10 sec/speed 8.
- 2
Add the yeast, eggs, vanilla and lemon oil and blend 6 sec/speed 6.
- 3
Knead 2 min/dough setting/Interval. Allow to rest in the Thermomix bowl for 2 minutes.
- 4
Add the butter to Thermomix bowl and knead 3 min/Interval/dough setting or until butter is completely incorporated and the dough ball is clean and no longer sticky. Do not add flour to make this happen. If it is still sticky after kneading, add more time until it is smooth and elastic and easily removed from the Thermomix bowl.
- 5
Dust a bowl with flour and place the dough into it to rise. Cover and prove until double.
- 6
Place into the fridge overnight.
- 7
The next day, line a baking tray with paper or grease some brioche tins.
- 8
Form your loaves as you wish and cover and prove approximately 2 hours, but you can cook them sooner if you are happy with how they are looking. I did approx 170g rings of dough with a 40g ball of dough in the centre of that. They still popped over, which was what I was trying to avoid! Cover and prove while your oven heats.
- 9
Preheat oven to 170°C.
- 10
Brush with egg wash.
- 11
Bake 25-30 minutes until golden but not too dark. Remove from tin if using and place directly onto the oven rack for a further 5 minutes.
- 12
While still warm, (but not hot) load them up with any gelato of your choice. I bought some proper Italian pistachio gelato when I made these and yes, next level! DO IT! You could also make my Pistachio Praline ice Cream recipe, which would also be incredible.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
