Sicilian brioche with almond granita

Preparation time

Cooking time
30 mins to 1 hour

Serves 4


This is a classic combination for a traditional Italian dessert. For this recipe, you will need 8 brioche moulds.

By Matt Tebbutt

For the Sicilian brioche

  • 2 free-range eggs, plus 1 extra, beaten, to glaze
  • 100g/3½oz butter, at room temperature, plus extra for greasing
  • 2 tsp salt
  • 400g/14oz strong bread flour
  • 100g/3½oz 00 flour
  • 100g/3½oz caster sugar
  • 7g fresh or dried yeast
  • 200ml/7fl oz full-fat milk
  • granulated sugar, for sprinkling

For the granita

  • 100g/3½oz almond paste
  • 150g/5½oz caster sugar
  • 1 tbsp blanched almonds, toasted, to serve
  • 30ml/1fl oz espresso
  • 200ml/7fl oz double cream, whipped
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