Sicilian brioche with almond granita


This is a classic combination for a traditional Italian dessert. For this recipe, you will need 8 brioche moulds.


For the Sicilian brioche

  • 2 free-range eggs, plus 1 extra, beaten, to glaze
  • 100g/3½oz butter, at room temperature, plus extra for greasing
  • 2 tsp salt
  • 400g/14oz strong bread flour
  • 100g/3½oz 00 flour
  • 100g/3½oz caster sugar
  • 7g fresh or dried yeast
  • 200ml/7fl oz full-fat milk
  • granulated sugar, for sprinkling

For the granita