Sicilian Sunrise Granita e Brioche

Toast the blanched almonds in a dry skillet over medium heat for 4-5 minutes until fragrant and barely golden. Transfer to a plate to cool completely.

Blend the toasted almonds with 2 cups of the cold water on high speed for 2-3 minutes until very smooth. Strain through a fine-mesh sieve lined with cheesecloth, squeezing firmly to extract all the almond milk. Discard the pulp.

Combine the almond milk with the remaining 2 cups of water, 3/4 cup sugar, almond extract, vanilla, lemon juice, and salt. Stir until the sugar dissolves completely.

Pour the mixture into a shallow 9x13 metal baking pan and place in the freezer. Every 30 minutes for the next 3-4 hours, scrape the mixture with a fork, breaking up ice crystals to create a fluffy, granular texture. The finished granita should be light and crystalline, not a solid block.

For the brioche, dissolve the yeast in warm milk with a pinch of sugar and let it bloom for 10 minutes until foamy.

In a stand mixer with the dough hook, combine flour and 1/3 cup sugar. Add the eggs one at a time, then the yeast mixture, vanilla, and lemon zest. Knead on medium speed for 8 minutes.

With the mixer running on low, add the softened butter a few cubes at a time, letting each addition incorporate before adding more. Increase speed to medium and knead for another 5 minutes until the dough is smooth, elastic, and pulls away from the sides.

Cover the bowl with plastic wrap and let rise in a warm spot for 1 1/2 hours until doubled. Punch down, cover, and refrigerate overnight (or at least 4 hours) for easier shaping.

Divide the dough into 6 equal portions. From each portion, pinch off a small ball (about 1/5 of the piece) to form the "tuppo" (the knob on top). Shape the larger piece into a smooth round bun, then press the small ball firmly on top.

Place the shaped brioche on a parchment-lined baking sheet, cover loosely, and let rise for 45 minutes. Preheat oven to 375F.

Brush each brioche with egg wash and bake for 18-22 minutes until deep golden brown. Cool on a wire rack.

To serve, slice the top off each brioche, scoop generous spoonfuls of granita inside, replace the cap, and serve immediately with extra granita on the side.