Capriccio d'estate - È sempre mezzogiorno 27/05/2025

https://www.raiplay.it/programmi/esem... - Fulvio makes beautiful brioche, filling it with ice cream to create what he calls a "summer whim." For the recipe, he drew inspiration from two great leavened classics of Italian tradition. The shape is reminiscent of the amberjack from Ferrara, a typical bread from Emilia, rolled up, almost spiral-shaped, and made for the holidays. The dough, however, and especially the idea of ​​serving it with ice cream inside, comes straight from Sicily, where the brioche col tuppo is known. That contrast between the cold ice cream and the softness of the brioche, perhaps even warm... is pure poetry! Ingredients for the brioches: 500 g plain flour 12 g fresh yeast 150 ml water 80 g sugar 120 g eggs The zest of one orange The zest of one lemon 10 g salt 50 g lard Egg for brushing For the filling: Chocolate ice cream Hazelnut ice cream Proofing: Dough let rise for 1 hour at room temperature. Brioches let rise for 1 hour and 30 minutes at room temperature. Baking: 180°C for 20 minutes