Sicilian Brioche
Sicilian Brioche with tuppo are super soft and fragrant, a true symbol of Sicily. Let's see together how to best prepare them with the original recipe.
They are so soft and fragrant that resisting is really impossible! I love Sicilian brioches with tuppo, the ones you find in every ice cream parlor or pastry shop in my area and which already enchant you with their delicious scent!
These are really delicious Sicilian brioche, known to many also as brioche with tuppo from Palermo but they are also particularly widespread in the Messina and Catania area and throughout Sicily they are a true symbol of this land and are found everywhere! It is not only served as a classic brioche for granita but also to accompany a sorbet or it is filled with scoops of ice cream! The brioches with tuppo are delicious even simply filled with a cream or jam. It will always be a real success even among the little ones who love to remove the tuppo from these brioches first thing!
Now if you're wondering what the world "tuppo" means it's none other than the small ball on top! We tear it apart to dip it in gelato or granita.
It's really easy to make, especially if you have a food processor! You will need a really strong flour for this recipe, I recommend Manitoba flour, which is essentially a flour with a high protein content.
So let's see together how to make brioche with tuppo.
Recommended products for this recipe:
You might also like Cassata Siciliana Recipe | Oven Baked Cassata, Sicilian Cannoli
[kofi] [instagram-feed feed=1]Bring a piece of Sicily into your home with this traditional Italian dessert.
Delicious and easy to make, Sicilian Brioche (Brioche col Tuppo) will surely become one of your favorites for breakfast or snacks! Make sure to stuff them with as much gelato as possible!
- 500 g Manitoba flour
- 290 g whole milk
- 60 g sugar
- 60 g butter
- 40 g egg yolks (about 3)
- 10 g salt
- 7 g dry yeast
- vanilla or orange zest (to taste)
Add the sugar, yeast, soft butter and mix in the food processor for a couple of minutes.
In the meantime, add the egg yolks and the aromas (orange zest and vanilla pods) to the milk
Leave to rest for at least 30 minutes to enrich the flavors.
Gradually add (to the previously added dry ingredients) in the food processor. Add the salt and a pinch of red or yellow food coloring and mix for 10 minutes non-stop.
Make folds 2-3 times
Leave to rest in the fridge for half an hour or 10-15 minutes in the freezer.
You can also prepare the dough the night before and let it rest in the fridge so it will tend to be less sticky.
Form balls of 80g and 20 g of tuppo (small balls)
Give a little push but without exaggerating so that the tuppo adheres well inside the brioche.
Leave to rise in the oven off for 1 hour or 1 hour and a half.
After proofing, turn oven on and preheat to 180 degrees (360F)
Brush the brioches with beaten egg and cook for 10 minutes.
To ensure that they do not burn on the surface, cook the brioches for 6-7 minutes and then add some aluminum foil on top and cook for another 2-3 minutes.
Your Sicilian Brioches are ready to enjoy as they are or with gelato o granita!
Let me know how it turned out for you!
The leavening times are very important in this recipe to have super soft brioches. If you don't have enough time, however, you can also reduce the leavening and then proceed with making the brioches after the first 2-hour leavening.
The brioche with tuppo can be kept for 3 days in a food bag or under a glass bell.
You can substitute Manitoba flour with Bread flour and the orange zest with lemon zest (like I did)
