Italian Brioche Help

Are you an experienced bread baker?  Brioche can be challenging for anyone not accustomed to mixing or working with wet, sticky dough.  I wouldn't say it can't be done by a beginner, but it isn't the sort of bread I'd start with.

I'm guessing that what you ate was Pan d'Oro, but it may be that some baker there was making a consciously French-style brioche.  Pan d'Oro, Pannetone, Stollen, and Kugelhupf are all close relatives. 

Look in Maggie Glezer's book Artisan Baking Across America for a good representation of Pan d'Oro.  Or check out Julia Child's Mastering the Art of French Cooking V. 2 for a solid lesson on making brioche.  Actually, either book makes a fine addition to any bread-head's library.

--Dan DiMuzio

you could start with the recipe for laminated brioche in the viennoiserie section of Advanced Bread and Pastry, the pastry cream is in there too.

BTW that book also has decent brioche formulas also.

I believe the bread you are looking for is a 'Cornetto' 

Here are a couple of recipes for making Cornetti:

http://italianfood.about.com/library/rec/blr0701.htm

http://kochtopf.twoday.net/stories/3282352/

I've never made them myself so I can't vouch for either of those recipes but at least I hope it'll help you get closer to finding what you want.

FP

In the first link, if you look under cornetti, you'll see that it is a laminated brioche - note that there is a typo there, they say to wrap the dough around the dough, and roll like croissants, they mean wrap the butter.

FP thanks for that post as my husband loves Nutella.