130 ml milk, warm (37°C)
1 ½ tsp (7 g) yeast
250 g strong flour
25g white sugar
½ tsp (4 g) salt
35 g butter, diced, soft
Milk or cream, for glazing
500 ml strong coffee
5 tbsp white sugar
200 ml cream
1 tsp vanilla
- In a small bowl, mix the egg, milk and yeast together.
- In the bowl of a freestanding mixer with a dough hook attachment, add flour, sugar and salt and mix for 1 minute until combined.
- Add the milk, egg and yeast mixture to the bowl of the freestanding mixer and continue to mix on medium for 2 minutes.
- Reduce the speed to low and slowly add a few pieces of butter at a time, continue to mix the butter into the dough over a five-minute period until all the butter has been incorporated.
- Transfer the dough into a well-oiled bowl, cover with cling wrap and store in the refrigerator overnight.
- Remove the dough from the refrigerator and roll out on a lightly floured bench to 2.5 cm thickness. Cover with a tea towel and rest for 15 minutes.
- Portion dough into 9 pieces and roll into loose balls. Rest for 5 minutes.
- Roll dough into balls again and place on a greased tray. Keep the last ball to one side and divide into 8 small pieces.
- Brush the dough with the milk or cream. Press a deep hole into the large dough balls and place onto a baking tray.
- Roll the small dough pieces into balls and place one on top of each of the large balls of dough. Brush the dough with milk or cream again.
- Place into the oven on shelf position 2 on Prove Dough for 30 minutes.
- Change the oven function to Moisture Plus at 160°C on Fan Plus, with 1 manual burst of steam and bake for 30 minutes, releasing the burst of steam immediately.
- On the Miele coffee machine select Coffee Pot and 5 cups. You should have 500 ml of coffee, if not top up with water.
- Add the sugar into the coffee and mix until dissolved.
- Pour the coffee mixture into a shallow metal container and freeze for six hours, stirring and breaking the ice crystals up every 2 hours into very small crystals.
- In a large metal bowl, add the cream and vanilla and whip to soft peaks. Cover and store in the refrigerator until required.
- Use a fork to scrape the granita into small crystals and place in chilled glassware or dishes.
- Serve with the warm brioche and a dollop of cream on top of the granita.
Hints and tips
- Strong flour is also referred to as bakers flour.
- The brioche recipe can be doubled and extra brioche can be frozen for up to 3 months.
- You can also prove your dough in your steam oven, using the Prove Yeast Dough function for 30 minutes.
- Coffee granita can be stored in an airtight container in the freezer for up to one week.