Ingredients

  • SpinneysFOOD Full Fat Milk 100ml
  • Instant yeast 5g
  • Orange 1
  • Lemon 1
  • SpinneysFOOD Organic Free-Range Eggs 4 large
  • Cake flour 500g
  • SpinneysFOOD Salted Butter 50g, softened
  • SpinneysFOOD Extra Fine Caster Sugar 50g
  • SpinneysFOOD Honey 25g
  • SpinneysFOOD Fine Sea Salt A pinch
  • Non-alcoholic rum 25ml
  • SpinneysFOOD Pure Sunflower Oil 2L, for deep-frying
  • Gelato To serve

Nutrition (Per serving)

  • Calories 584
  • Fat 43.3g
  • Saturates 7g
  • Protein 7.3g
  • Carbs 42g
  • Sugars 8.8g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Brioche con gelato

Italian 35 Mins Prep · 20 Mins Cook


  1. Place the milk and yeast in the bowl of a stand mixer and stir to dissolve. Finely zest the orange and lemon.
  2. Add 2 eggs, flour, butter, sugar, honey, salt and zest to the bowl.
  3. Using a dough hook, knead the dough for 8-10 minutes or until a soft, smooth dough forms. Cover with cling film and allow to rest for 15 minutes.
  4. Separate the egg yolks from the whites of the remaining eggs.
  5. Add the egg yolks and non-alcoholic rum to the dough and knead well. Cover again and allow to rise in a warm place until puffy and doubled in size.
  6. Knock the air out of the dough by kneading it gently then divide into 12 pieces. Roll each into a smooth ball. Cover and prove in a warm place until doubled in size and puffy.
  7. Preheat the oven to 220°C, gas mark 7.
  8. Glaze the dough balls with the egg whites. Bake for 15-20 minutes, or until risen and golden. Allow to cool.
  9. Serve with gelato of choice.