Brioche con la Granita
This vegan brioche con la granita offers a delightful contrast of textures and temperatures, pairing a soft, slightly sweet brioche bun with a refreshing, icy granita. It's a classic Sicilian breakfast reimagined without animal products, perfect for a warm morning.
An original recipe by Forkin
- Total time
- 4 hr 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
brioche
- 300 gall-purpose flour
- 50 ggranulated sugar
- 7 gactive dry yeast
- 120 mlplant-based milk, lukewarm
- 60 gvegan butter, melted
- 0.5 tsplemon zest
- 0.25 tspsalt
glaze
- 1 tbspplant-based milk
granita
- 200 ggranulated sugar
- 500 mlwater
- 100 mllemon juice, freshly squeezed
Equipment
saucepan · shallow metal pan · fork · large bowl · wire rack · baking sheet · parchment paper · whisk · oven · small bowl
The method
Step by step
- 1
For the brioche, combine the lukewarm plant-based milk, yeast, and a pinch of the granulated sugar in a small bowl. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
- 2
In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, lemon zest, and salt.
About 2 min
- 3
Pour the yeast mixture and melted vegan butter into the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 3 min
- 4
Knead the dough for 8-10 minutes until it is smooth and elastic. It should spring back when lightly poked.
About 10 min
Cook’s note: If using a stand mixer, use the dough hook attachment on medium-low speed.
- 5
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm, draft-free spot is ideal for rising dough.
- 6
While the brioche rises, prepare the granita. In a saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar dissolves completely.
About 5 min
- 7
Remove from heat and let the sugar syrup cool completely. Stir in the freshly squeezed lemon juice.
About 15 min
Cook’s note: Cooling the syrup before adding lemon juice preserves its fresh flavor.
- 8
Pour the granita mixture into a shallow metal pan (like a baking dish) and place it in the freezer.
About 1 min
- 9
After 30 minutes, use a fork to scrape the ice crystals from the edges towards the center. Repeat this scraping process every 30 minutes for at least 3-4 hours, or until the granita is fully frozen and flaky.
About 3 hr
Cook’s note: Regular scraping prevents large ice chunks and creates the desired flaky texture.
- 10
Once the brioche dough has risen, gently punch it down and divide it into 4 equal portions. Shape each portion into a round bun.
About 5 min
- 11
Place the buns on a baking sheet lined with parchment paper, leaving some space between them. Cover and let them rise for another 30-45 minutes.
About 45 min
- 12
Preheat your oven to 180°C (350°F).
About 10 min
- 13
Brush the brioche buns with the plant-based milk for a golden finish.
About 1 min
- 14
Bake for 18-20 minutes, or until golden brown and cooked through.
About 20 min
Cook’s note: The brioche should sound hollow when tapped on the bottom.
- 15
Let the brioche cool completely on a wire rack.
About 20 min
- 16
To serve, slice open a brioche bun and fill it generously with the lemon granita.
About 1 min
Cook’s note: Enjoy immediately for the best contrast of warm brioche and cold granita.
Keep it good
Store leftover brioche in an airtight container at room temperature; store granita in the freezer.
Reheat brioche gently in a toaster oven or microwave; granita is served cold.