• Ingredients: 25
  • Serves: 12
  • Prep: 1 hr
  • Bake: 3.5 hrs

Brioche-gelato sandwiches with special equipment: a standing electric mixer with paddle and dough-hook attachments. To make this brioche-gelato sandwiches for 12 persons you will need 1 hr for preaparation and 3.5 hrs for baking.

Ingredients

  • Special equipment: a standing electric mixer with paddle and dough-hook attachments

Lemon Filling:

Meringue:

For kirsch cream

  • Special equipment: a 1- to 1 1/2-inch round cookie cutter

Assembly and serving

  • Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl’s Cake Decorating; call 800-488-2749.

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Stir together yeast, sugar, and warm water in a warmed small bowl until sugar is dissolved, then let stand until foamy, about 10 minutes.

    For this step you will need

  2. Step 2 Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment.

    For this step you will need

  3. Step 3 Add dissolved yeast, beating until combined well, then add butter 1 piece at a time, beating well after each addition.

    For this step you will need

  4. Step 4 Beat in eggs with honey, then continue to beat dough until it forms a ball, adding more flour 1 teaspoon at a time if dough is too sticky.
  5. Step 5 Change mixer attachment to dough hook and knead dough until smooth and elastic but still soft, 8 to 10 minutes.

    For this step you will need

  6. Step 6 Sprinkle a warmed large bowl with some flour and add dough. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.

    For this step you will need

  7. Step 7 Punch down dough and knead several times to release air. Divide dough into 12 pieces, then form each into a 1 1/2-inch ball and flatten slightly.

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  8. Step 8 Arrange about 2 inches apart in a buttered large shallow (1-inch-deep) baking pan. Cover with a kitchen towel and let rise in a warm place until about 2 1/2 inches in diameter, about 1 1/2 hours.

    For this step you will need

  9. Step 9 Brush rolls lightly with egg white and bake in middle of oven until golden brown, about 15 minutes.

    For this step you will need