Brioche in Sicily is fruitless and usually individually portioned like a bread roll, ready to be filled with zesty, fresh sorbet.






Skill level

Average: 3.5 (93 votes)



  • 7 g sachet dried instant yeast
  • 175 ml lukewarm water
  • 550-600 g “00” flour
  • 55 g caster sugar
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 4 eggs
  • pinch of salt
  • 90 g unsalted butter, softened
  • 1 tbsp milk


  • 250 g frozen raspberries
  • 125 ml (½ cup) aranciata rossa (see Note)
  • 250 g frozen blackberries
  • 125 ml (½ cup) chinotto

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 2 hours

1. For the brioche, combine the yeast and lukewarm water in a jug and set aside for 10 minutes or until frothy. Place the yeast mixture, 500 g of the flour, sugar, zest and 3 eggs in an electric stand mixer fitted with the dough hook.  Beat on low speed for 3 minutes or until a dough comes together. Add a pinch of salt and knead for another 6-7 minutes or until smooth. With the motor running on medium speed, add the butter, one piece at a time, making sure each piece is incorporated before adding the next. Knead until smooth and elastic, adding as much of the remaining flour as needed to create a soft but not sticky dough. Transfer to a lightly oiled bowl, cover with a tea towel and stand at room temperature for 1½ hours or until doubled in size.

2. Preheat the oven to 180°C and line 2 baking trays with baking paper.

3. Knock back the dough, then turn out onto a work surface and knead gently for 30 seconds. Divide the dough into 6 mandarin-sized pieces and 6 walnut sized ones (or you can go even smaller and make more brioche). Roll each piece into a smooth ball and place the smaller ball on top of the bigger one (it should look like an odd 8 shape) and place on the prepared baking trays, leaving room for spreading. Cover the trays with kitchen towels and stand at room temperature 20 minutes or until slightly risen.

4. Whisk the milk and remaining egg in a small bowl. Gently brush the brioche all over with the egg wash, then bake for 15-18 minutes or until golden and cooked. Transfer to a rack to cool completely.

5. While the brioche are cooling, place the frozen raspberries and aranciata rossa in the small bowl of a food processor and whizz until smooth and creamy. Transfer to a small container and freeze until ready to serve. Repeat with the blackberries and chinotto.  

6. To serve, cut the cooled brioche open and serve with the berry gelato of your choice.



• Aranciata rossa is a soft drink made using Italian oranges and blood oranges. Along with chinotto, it is available from major supermarkets and Italian grocers.


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