Brioche con la Granita

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 10 min

   Tip van de kok: Ensure the milk is lukewarm, not hot, to activate the yeast properly.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, lemon zest, and salt.

   Ongeveer 2 min

3. 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.

   Ongeveer 3 min

4. 4

   Knead the dough for 8-10 minutes until it is smooth and elastic. It should spring back when lightly poked.

   Ongeveer 10 min

   Tip van de kok: If using a stand mixer, use the dough hook attachment on medium-low speed.

5. 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.

   Ongeveer 2 uur

   Tip van de kok: A slightly warm, draft-free spot is ideal for rising dough.

6. 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.

   Ongeveer 5 min

7. 7

   Remove from heat and let the sugar syrup cool completely. Stir in the freshly squeezed lemon juice.

   Ongeveer 15 min

   Tip van de kok: Cooling the syrup before adding lemon juice preserves its fresh flavor.

8. 8

   Pour the granita mixture into a shallow metal pan (like a baking dish) and place it in the freezer.

   Ongeveer 1 min

9. 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.

   Ongeveer 3 uur

   Tip van de kok: Regular scraping prevents large ice chunks and creates the desired flaky texture.

10. 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.

    Ongeveer 5 min

11. 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.

    Ongeveer 45 min

12. 12

    Preheat your oven to 180°C (350°F).

    Ongeveer 10 min

13. 13

    Brush the brioche buns with the plant-based milk for a golden finish.

    Ongeveer 1 min

14. 14

    Bake for 18-20 minutes, or until golden brown and cooked through.

    Ongeveer 20 min

    Tip van de kok: The brioche should sound hollow when tapped on the bottom.

15. 15

    Let the brioche cool completely on a wire rack.

    Ongeveer 20 min

16. 16

    To serve, slice open a brioche bun and fill it generously with the lemon granita.

    Ongeveer 1 min

    Tip van de kok: Enjoy immediately for the best contrast of warm brioche and cold granita.