• 500 grams flour
  • 250 ml. water, lukewarm
  • 50 grams butter, at room temperature
  • 50 grams sugar, or 8 cubes
  • 10 grams salt
  • 25 grams yeast, or 1 1/2 pkgs.


In a bowl mix together flour, sugar, and butter. Mix well.
Add the yeast to the warm water and add this a little at a time to the flour mixture. Mix well until just before you get a dough. 
Sprinkle the salt and mix until everything is well combined.
The dough is ready once in unsticks from your hands or the mixer.
Let it rise in an oiled bowl for 20 minutes. Cover the bowl and place it in a non windy place,
After the 20 minutes, cut the dough into balls of about the size of a lemon. Knead the dough well to remove creases and dip your finger in the middle to create a depression where you will then add a small ball of dough.
Place them on a cookie tray with lined with waxed paper, cover and once again let it rise for about 10 minutes or until doubled.

Preheat the oven to 350 degrees fahrenheit or 180 degrees Celsius. 
Brush the brioches with the yolk of an egg and bake until golden brown.

Let cool on wire rack, serve with Granita.