SICILIAN SUGARED brioche, delicious and very soft, perfect for Carnival, leavened recipe, typical baked sweets, very fragrant.
If you are looking for a breakfast or snack dessert that will win everyone over, these sugared braids are perfect. Soft, fragrant and sweet just right, they remind you of the goodness of the Sicilian tradition and are made with a simple, leavened dough that is easy to work with. Perfect for Carnival, but delicious at any time of day.
The sugared braids are perfect for adults and children, to be served with tea or coffee, or as a delightful dessert during Carnival festivities. Crunchy on the outside, very soft inside, and super fragrant!
Join me in the kitchen today for some sugared braids.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours 40 Minutes
- Preparation time: 40 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying, Air frying
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients
- 4 cups flour (the one you usually use)
- 2 eggs
- 1/2 cup sugar
- 1/2 cup lard (or butter)
- 3/4 cup milk (or water)
- 25 g fresh yeast
- 1 pinch salt
- lemon zest
- vanilla (a few drops)
Steps
Dissolve the fresh yeast in warm milk with a teaspoon of sugar and let it rest for 10 minutes until it forms a light froth.
In a large bowl, place the flour, sugar, salt, and lemon zest, add the eggs and butter in pieces, then pour in the milk with the yeast.
Knead until you obtain a soft and elastic dough (about 10-15 minutes by hand or 5-7 minutes in a stand mixer).
Cover the dough with a clean tea towel and let it rise in a warm place for about 1-2 hours, until it doubles in size.
Divide the dough into pieces of about 50 g (1.75 oz). Shape into ropes and braid them in two or three strands depending on your preference.
Place the braids on a baking tray lined with parchment paper, cover with a tea towel, and let rise for another 30-40 minutes.
Beat an egg and gently brush the braids, sprinkle with granulated sugar on the surface.
Preheat the oven to 350°F (static) and bake for 15-20 minutes, until golden on top.
Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!Fryer cooking
SUGARED BRAID brioche
Useful tips:
Work the dough well until you achieve an elastic consistency: the braids will grow soft and light.
For extra fragrance, add grated orange or lemon zest.
Brush the surface with milk or egg before sprinkling the sugar: the braids will become golden and shiny.
You can prepare them in advance and freeze them raw: bake them straight from the freezer when needed.
Pay attention to the rising: it’s better to let them rise to double, even overnight in the fridge for a more intense flavor.
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FAQ SICILIAN SUGARED BRAIDS
Can the sugared braids be made without lard?
Yes, by substituting with butter or seed oil, but you will slightly lose the classic softness of the brioche.
How long does the rising take?
At least 1-2 hours at room temperature or overnight in the fridge for a slow, more fragrant rise.
Can I use brown sugar?
Yes, it will give a more amber color and a slightly caramelized taste.
Can they be frozen?
Absolutely yes: shape the braids, freeze them raw, and bake them directly from the freezer adding a few minutes in the oven.
