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Sicilian brioche with almond granita
Cooking ingredients
2 tsp
salt
100g/3½oz
00 flour
100g/3½oz
caster sugar
7g fresh or dried
yeast
granulated
sugar
, for sprinkling
100g/3½oz
almond
paste
150g/5½oz
caster sugar
1 tbsp blanched
almonds
, toasted, to serve
Dairy, eggs and chilled
2 free-range
eggs
, plus 1 extra, beaten, to glaze
100g/3½oz
butter
, at room temperature, plus extra for greasing
200ml/7fl oz full-fat
milk
200ml/7fl oz
double cream
, whipped
Other
400g/14oz strong
bread
flour
30ml/1fl oz espresso
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