Sicilian Granita and Brioche

Ingredients

• 220 ml water
• 3 pieces untreated Sicilian lemons
• 60 g granulated sugar
• 120 g T45 wheat flour
• 25 ml whole milk
• 2 pieces fresh eggs
• 25 g unsalted butter
• 20 g granulated sugar
• 3 g fresh baker's yeast
• 2 g fine salt
• 1 piece untreated orange

Method

1. Start with the brioches. Take the butter out in advance so it is soft but not melted. Slightly warm the milk, then dissolve the fresh yeast in it.
2. Combine the flour, the sugar for the brioches, the salt, and a little very finely grated orange zest. Be careful to only remove the colored part of the peel.
3. Add the milk with the yeast and one of the eggs. Knead until the dough comes together, then continue kneading until it begins to gain elasticity.
4. Gradually incorporate the soft butter. Knead until the dough is smooth, shiny, and stretchy, mostly pulling away from the sides of the bowl while remaining slightly soft.
5. Form into a ball, cover tightly, and let rise in a warm place until the dough has noticeably increased in volume.
6. Gently punch down the dough. Divide it into four equal pieces, then pinch off a small portion from each for the tuppo.
7. Firmly shape the large pieces into balls by tucking the edges underneath. Place them on a baking sheet lined with parchment paper. Roll the small portions into smooth balls.
8. Make a deep indentation in the center of each large ball using a lightly floured finger. Slightly elongate the base of each small ball and press it into the cavity so it stays in place during baking.
9. Cover loosely and let rise a second time until the brioches are puffed, light, and soft to the touch.
10. Beat the second egg and apply a very thin layer to the brioches without pressing down. Bake at 175 °C for about 14 to 16 minutes, until an even amber color is achieved. Let cool on a wire rack.
11. For the granita, peel very thin strips of zest from one of the lemons, avoiding the white pith. Squeeze the lemons and strain the juice to remove seeds and coarse pulp.
12. Heat the water with the sugar for the granita and the zest. Stir only until the sugar is completely dissolved, without reducing the syrup. Remove from the heat and let steep until cooled.
13. Remove the zest, add the lemon juice, and mix thoroughly. Taste the cold mixture: it should be distinctly lemony and slightly sweeter than the desired result, as the cold will mute the sweetness.
14. Pour the liquid into a wide, shallow metal container. Place in the freezer. As soon as crystals appear on the edges, drag them toward the center with a fork.
15. Continue freezing while stirring the entire mixture regularly. With each pass, crush the firmest parts and lift the mass rather than simply scraping the surface.
16. Stop freezing when the granita is fully set but still soft, moist, and formed of small, irregular flakes. It should not be liquid, compact, or reduced to a dry powder.
17. If the granita has hardened too much, transfer it to the refrigerator for a few minutes, then work it with a fork until it regains its snowflake texture.
18. Immediately divide the granita into four chilled glasses or bowls. Serve each portion with a room-temperature brioche col tuppo, to be torn open and gradually dipped into the granita.

Nutrition

Per serving

Energy

308.9 kcal

Protein

7.54 g

Carbohydrate

54.02 g

Fat

8.34 g

Fibre

4.7 g

Calcium

53.76 mg

Iron

0.81 mg

Magnesium

22.89 mg