Mix together with Vienna, the yeast, Brunella and water with the spiral hook, for 3 minutes at low speed and then for 8-10 minutes at high speed. Allow the dough to rest (covered) for 10-15 minutes onto a working surface and then cut the dough into 20 gr, 60 gr 120 gr pieces, or into the size of your choice.

Round up the dough pieces and place them onto a baking tray. Proof them (35°C- 70% humidity) for 75-90 minutes.

Shine optionally the brioches with Ovex Powder (egg wash replacer) or with egg wash and bake at 220°C without steam for 9-13 minutes, or depending on the size.

Mix the gelato ingredients, let it rest for 15 minutes, mix and pour it at the gelato machine. Cut the brioche in the middle and fill with the gelato.

Decorate with Chocolatier Choco Rice.