CORNETTI BRIOCHE SFOGLIATI all’OLIO DI OLIVA 🥐 con GELATO 🍨

What's better in the summer than a good brioche with ice cream? Sometimes I have dinner just like that, with a fresh, soft brioche filled with delicious ice cream! Today I'll show you how to easily make them at home, as a croissant 🥐 which is the same dough as the BRIOCHES COL TUPPO I made a while back. WATCH THE VIDEO HERE 👉🏻 except today's ones are PUFF PASTRY WITH EXTRA VIRGIN OLIVE OIL, a unique delicacy and also light and wholesome! I must say, they're always a hit! Make them again and let me know! 😉🥰 ⏱️ 1st rising step for at least 2 hours (or until at least doubled in volume) 2nd rising step (after shaping) about 1 hour 🌡️ Bake at 180°C (static) - 175°C (fan assisted) for about 20-25 minutes 📝INGREDIENTS: for about 16 pieces 650 g 00 flour 350 ml milk or water 10-15 g fresh brewer's yeast (or 4 g dry yeast) 100 g sugar 2 eggs 1 lemon 90 ml oil 1 pinch of salt Thanks for watching, and if you haven't already, SUBSCRIBE to the channel, it's free! 👉 SUBSCRIBE TO THE CHANNEL here:    / @tuttiatavola2016   👉 PINTEREST:   / deboratuttiatavola   👉 FACEBOOK PAGE:   / tutti-a-tavola-324274667950849   👉 INSTAGRAM:   / tuttiatavola2016   👉 Business and Marketing: [email protected] #panbrioche #brioche #briochebread #icecream #gelato #recipe #cooking #tuttiatavola #tuttiatavola2016 #summer #briochecoltuppo #tortabrioche #easyrecipe #breadrecipe