Brioche Gelato Sandwiches Recipes

Steps:

• Split the rolls crosswise, leaving the halves barely attached. Pull out some of the soft insides to make room for the gelato. Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. Close up and serve immediately. (Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)

Steps:

• Mix together the yeast and water in a large bowl. Add in the sugar, stirring until the sugar is dissolved. Let sit for 5 to 10 minutes. Beat in the eggs one at a time until a bit frothy. Gently beat in the salt and flour, a cup at a time, mixing well. Transfer to a greased bowl, cover the dough and refrigerate for 24 hours.
• Bring the dough back to room temperature. Meanwhile, prepare a baking sheet for baking with a thick coat of butter, or use parchment paper or a silicone mat if you prefer.
• When the dough is warm and soft, put it in the bowl of an electric mixer and start to add the softened butter in pieces. Add a bit of flour if it becomes too wet or sticky. It needs to form a dough ball.
• Put the dough on a lightly floured surface and separate in halves until you have 12 pieces patted into brioche shapes. Place onto the prepared pan. Cover with a warm cloth or leave in a warm place to rise for 2 or more hours.
• Preheat the oven to 350 degrees F.
• Bake long enough for the rolls to rise, about 20 minutes. Then baste with heavy cream and finish baking until brown, another 10 minutes.
• Cool and cut in half.
• Place up to 2 flavors of gelato inside the halved brioche for the perfect gelato sandwich!

Steps:

• Lay the brioche loaf on its side and trim off just the bottom crust (about 1/8 inch). Continue to slice the brioche lengthwise from the bottom, cutting the loaf into six 1/4- to 1/2-inch-thick planks (roughly 4 by 8 inches); trim off the crust edges.
• Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Arrange 3 slices of bread crosswise in the pan and brush lightly with half of the amaretto.
• Remove the ice cream from the freezer; let soften until scoopable, 2 to 3 minutes. Quickly scoop the ice cream and sorbet in various sizes (from 1 tablespoon to 1/4 cup) and arrange on top of the bread in the pan, alternating flavors and sizes. Spread the ice cream and sorbet gently with an offset spatula into an even layer, filling in any gaps or air pockets.
• Brush the other 3 slices of bread with the remaining amaretto and place them crosswise (amaretto-side down) on top of the ice cream. Wrap the pan tightly with plastic wrap, pressing the top layer of bread into the ice cream. Freeze until solid, about 5 hours.
• Remove the plastic wrap; lift the whole sandwich from the baking dish and remove the parchment paper. Slice into thirds, cutting along the seams of the top bread pieces, then cut into smaller pieces. Dust with confectioners' sugar.

Steps:

• Stir together yeast, sugar, and warm water in a warmed small bowl until sugar is dissolved, then let stand until foamy, about 10 minutes.
• Meanwhile, whisk together whole egg, yolks, and honey in a bowl.
• Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment. Add dissolved yeast, beating until combined well, then add butter 1 piece at a time, beating well after each addition.
• Beat in eggs with honey, then continue to beat dough until it forms a ball, adding more flour 1 teaspoon at a time if dough is too sticky. Change mixer attachment to dough hook and knead dough until smooth and elastic but still soft, 8 to 10 minutes. Form dough into a ball.
• Sprinkle a warmed large bowl with some flour and add dough. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
• Punch down dough and knead several times to release air. Divide dough into 12 pieces, then form each into a 1 1/2-inch ball and flatten slightly. Arrange about 2 inches apart in a buttered large shallow (1-inch-deep) baking pan. Cover with a kitchen towel and let rise in a warm place until about 2 1/2 inches in diameter, about 1 1/2 hours.
• Preheat oven to 450°F.
• Brush rolls lightly with egg white and bake in middle of oven until golden brown, about 15 minutes. Cool in pan on a rack 5 minutes.
• Split rolls horizontally and fill with gelato.