Well friends, today I am really happy to have tried this recipe from the very talented Master Fabio Franco, which I believe I will not change anymore, the Sicilian Brioche with Tuppo. I discovered this master and his recipes in the Facebook group ‘The House of Yeast’, a really interesting group where you discover many things if you particularly like making leavened products. Well, I really think I’ll take a course with this very talented master. A dough with an intense aroma, characterized by this extreme softness that makes it very pleasant to the touch and palate, especially. In his recipe, he uses the syrup used in the preparation and preservation of candied fruit, but I followed the alternative, which is a syrup of water and sugar, and I added the grated orange zest to the ingredients as he suggested. Regarding the use of both sourdough and compressed yeast, the reason is that sourdough gives structure and organoleptic improvement to the dough, but it is not essential, so if you are not equipped with sourdough, you can safely omit it and replace it with 50% flour and 50% water. The rest of the ingredients remain exactly as they are.
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- Difficulty: Very easy
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 351.95 (Kcal)
- Carbohydrates 51.42 (g) of which sugars 16.42 (g)
- Proteins 9.36 (g)
- Fat 13.13 (g) of which saturated 7.75 (g)of which unsaturated 5.38 (g)
- Fibers 1.48 (g)
- Sodium 427.14 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 15.4 oz all-purpose flour (strong W330/W370)
- 3.8 oz sourdough starter (just refreshed and brought to the surface.)
- 0.8 oz compressed yeast
- 2.6 oz eggs (whole)
- 0.5 cups milk
- 0.5 cups butter (soft)
- 1.5 tbsp lemon (zest)
- 1.5 tbsp orange (zest)
- 1.5 tsp salt
- 0.035 oz vanilla (natural extract)
- 5 oz sugar
- 0.25 cups water
- 1.4 oz egg yolks
- 0.17 cups milk
Tools
- 1 Stand Mixer
- 1 Baking Tray
- Parchment Paper
Steps
First, make the syrup by putting the sugar with water in a saucepan. Heat until the sugar dissolves.
Let it cool covered with plastic wrap.
Take the amount of refreshed and developed sourdough needed for the recipe
In the stand mixer, add the flour
The sourdough
the compressed yeast
the milk
half portion of the eggs
the sugar syrup.
The grated lemon and orange zest
the vanilla essence
Start working the mixture
when all the ingredients are well combined, add the remaining part of the eggs.
At this point, add the salt and gradually the soft butter, adding the second piece after the first has been well absorbed by the dough.
Transfer to the work surface and lightly round the dough
At this point, place in a container
Make a mark to see the development
After 3 hours, it has tripled in volume.
Pour onto the work surface
and form large balls of 2.5 oz and smaller ones of 0.6 oz
let rest covered with plastic wrap for about 1 hour
Make a hole with your finger as if you were making donuts with the large ball.
Form a drop shape with the smaller ball
Insert the pointed part into the hole and seal underneath
Place the brioches on a baking sheet lined with parchment paper
Brush with equal amounts of eggs and milk and bake in a static oven at 356°F for 15 minutes
