Brioche

Not strictly an Italian pastry, brioche is enjoyed in Italy especially at breakfast time.
Beware though that in Italy when you ask for a brioche to accompany your cappuccino ( strictly before mid-day folks) there may be some confusion. What I know as croissant is generally called brioche so if you ask for brioche you will probably end up with a croissant. Brioche is known as "Pan Brioche" ie brioche bread. Both are delicious with cappuccino and next week I will explore making croissant.
To make this recipe successfully you really need a "kitchen aid" or "kenwood" mixer or similar which has a dough hook attachment.

500g "0" flour
35g fresh east
175g butter ( cool but not directly out of the frig)
75g sugar
7g salt
2 whole 60g eggs
3 yolks ( of 60g eggs)(( keep the whites for another recipe))
125 ml warm milk ( just tepid, about 25°c)

In a small bowl mix the yeast, the sugar and the milk.
Combine all ingredients EXCEPT the butter and mix with the dough hook until the dough becomes smooth. It takes about 10 minutes to develop the gluten in the flour which is necessary for making brioche.
When the dough is slapping the sides of the mixing bowl and the dough is smooth add the butter. Chop it into small pieces and throw it all in while machine is on a low speed. Mix until all the butter has been worked into the dough.
Allow to the dought to rise for about 2 hours in a cool place. It may rise over theedge of thr bowl so keep an eye on it.
After 2 hours knock back the dough to remove the air using your hands then place in the frig over night or for a few hours. The dough needs to be cold to be able to roll into ball.
In the meantime grease the moulds. The traditional brioche mould is about the size of a muffin and is fluted. I don't have these moulds so I used muffin tins. This recipe makes about 24 brioches.
When the dough is cold weigh 40g pieces and roll them into balls. There is a knack to rolling all bread type doughs into balls and you need to be quick with brioche or else the dough becomes warm and the butter begins to melt and it all becomes a greasy mess.To successfully roll the balls you need to use the side and heel of your hand.
Traditionally there is another tiny ball sitting on top of the brioche like a pom pom on a beenie. If you don't want to put on the pom pom add a few more grams to each ball when weighing them out or simply weigh the entire dough and divide it by 24.
When they are all weighed out, rolled and placed in moulds or muffin tins they need to rise. Place them in a warm place for about 1 hour then lightly brush them with milk or egg mixed with a little water.
The oven needs to be hot. Preheat the oven to 220°c. Place them in the oven and turn down the heat to 200°c and cook until they are golden brown.
Serve hot with jam or my favourite nutella.
They are also good with pate! Although not for breakfsat..