3-ingredient brioche ice cream sandwich
Step 1/7
- 333 g Italian 00 flour
- 8 g active dry yeast
- 50 g sugar
Measure out all the ingredients, first put the yeast and sugar in the flour and mix to activate the yeast
Step 2/7
- 80 g active dry yeast
Add the lard and rub in the flour like the video
Step 3/7
- 8 g salt
- 160 ml water
Gradually add the water and then salt to start making it into a dough
Step 4/7
Work the dough like in the video for at least 5min
Step 5/7
Cover and leave to rest for 2hrs
Step 6/7
Roll out a little and start to make them into the shape of a donut, then leave to rise again for roughly 10 min
Step 7/7
When ready start to deep fry until golden brown (it does require some practice to get them perfect) and coat with sugar (and cinnamon if you like)
in Berlin