The famous Sicilian brioche with tuppo, are the perfect accompaniment to granita during Sicilian summer breakfasts. They are delicious when cut in half and filled with ice cream and whipped cream, but even on their own, they never disappoint.
Generally, the proposed preparation is quite long, which in the past, when I wanted to recreate them at home for my family, made me give up.
Then, by starting some trials, I developed a recipe that I believe combines traditional taste with feasible preparation times very well. I invite you to try them!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Energy 924.57 (Kcal)
- Carbohydrates 153.42 (g) of which sugars 39.42 (g)
- Proteins 25.31 (g)
- Fat 25.11 (g) of which saturated 9.75 (g)of which unsaturated 12.95 (g)
- Fibers 3.87 (g)
- Sodium 1,046.18 (mg)
Indicative values for a portion of 250 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
- 2 cups all-purpose flour
- 2 cups bread flour
- 5 oz water
- 1/2 cup milk
- 1/4 cup lard (or butter)
- 1/2 cup sugar
- 1 1/2 tsp salt
- 2 tsp dry yeast
- orange zest (zest of 1 orange)
- 1 egg yolk
- 2 egg yolks
- 1 pinch vanilla
- drops water
Tools
- Kitchen Scale
- Silicone Brush
- Baking Sheet for oven
Preparation
Spread the bread flour and all-purpose flour on a pastry board (you can use all-purpose flour for the entire dose if desired), sugar, dry yeast, milk, water, and lard, the zest of one orange, and start mixing.
When the ingredients are well blended, add the egg yolk and continue mixing for about 20 minutes.
The dough will be a bit sticky at first, but as you go on, it will become drier.
Add the salt 5 minutes before finishing the kneading.
Once you have a smooth dough, let it rise in a container well covered with a damp cloth and protected from drafts.
After about 1 hour and 20 minutes, place a sheet of parchment paper on the baking sheet, lightly flour it, and with the help of the scale, make six balls of 100 grams each and another six of 30 grams each.
It’s important for a satisfactory aesthetic result not to roll the balls in your hands, but by pulling the sides of them downwards.
For this purpose, sprinkle the palm of your left hand with flour, place a ball on it, and with the fingers of your right hand, pull the sides of the dough towards the center and flip the ball over, placing it on the parchment paper so that the side where you did this work is the base (see milk bread video).
Repeat the same with all the balls and then place them well apart from each other.
Meanwhile, preheat the oven and place a cup with water inside to create a humid environment that will not dry out the surface of the brioches.
Then turn it off and let the brioches rise for about 20 minutes; the temperature for rising should be around 77-86 degrees Fahrenheit.
After this time, remove the baking sheet from the oven and also remove the cup with water.
Flatten the larger balls and make a cavity in the center with a thumb wet in water, attach the tuppo.
During these operations, try not to alter the appearance of the brioches.
In a cup, beat the egg yolks with a pinch of vanilla and with a silicone brush brush the Sicilian brioche with tuppo evenly.
Bake in a preheated oven at 356 degrees Fahrenheit in the center for about 15 minutes, until both the base and the top are well browned.
Once baked, the Sicilian brioche with tuppo can be enjoyed immediately.
The combination of warm brioche with cold granita is not to be missed!
Storage
After letting them cool on a rack, they can be stored in an airtight food bag, removing as much air as possible. They can be stored for 2-3 days. It is advisable to reheat them before consumption to renew their fragrance.
After letting them cool on a rack, they can be stored in an airtight food bag, removing as much air as possible. They can be stored for 2-3 days. It is advisable to reheat them before consumption to renew their fragrance.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
