Brioche with tuppo is a Sicilian recipe called BRIOSCIA COO’TUPPU. It’s called “with tuppo” because its shape resembles the low bun that Sicilian women used to wear, called “TUPPU”. Tradition has it that it is served split in half and filled with granita, whipped cream, or ice cream, and that you start eating it from the tuppo.
Their softness and unmistakable aroma make this baked dessert unique and delicious. The recipe is simple; I prepared the dough with my Thermomix, but I also provide the manual method!
I’m sure they will conquer you at the first bite, let’s discover the recipe and I’ll see you on my Facebook page, on my Instagram, TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon. Susy
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for brioche with tuppo
- 3 1/3 cups Manitoba flour
- 0.42 oz fresh yeast
- 2 eggs
- 5 tbsps butter (melted and cooled)
- 7 tbsps semi-skimmed milk
- 1/2 cup sugar
- 1 tsp acacia honey
- 1 lemon zest (grated)
- 1 tsp vanilla extract
- 5 drops orange essential oil
- 1 egg yolk (beaten)
- 1 1/2 tbsps semi-skimmed milk
Tools
- Kitchen robot Thermomix TM 31 TM5 TM 6
- Bowl
Preparation
Prepare the dough for the brioche with tuppo.
Dissolve the yeast in warm milk and set aside.
In a bowl, pour the flour into a well shape and in the center place: melted and cooled butter, sugar, milk with yeast, honey, slightly beaten eggs, flavors, and a pinch of salt. Knead by hand until you get a soft and smooth dough and let it rise for at least three hours in a turned-off oven.
In the bowl, put milk, sugar, and honey, set at 98°F for 2 minutes at speed 3.
Add 350 g of flour, slightly beaten eggs, melted and cooled butter, flavors, and salt, run for 2 minutes at kneading speed incorporating the remaining 50 g of flour through the lid opening.
Transfer the obtained dough into a bowl and let it rise for 3 hours in a turned-off oven.
From the risen dough, I make eight large balls of 80 g and 8 smaller ones of 10 g. I place them on a baking sheet covered with parchment paper, press in the center of the large ball with a finger and slightly push the small one (the tuppo), and let them rise for a couple of hours.
After the final rise, brush them with the egg yolk and milk beaten together and then bake at 356°F for 20 minutes until well browned.
Once ready, fill them with chocolate cream or ice cream, or serve with Sicilian almond granita😉, but they are also delicious on their own.
Storage of brioche with tuppo
Brioche with tuppo can be stored under a glass dome for a couple of days, or they can be frozen but must be completely cool.
Moreover, we can freeze them raw. So my advice is to take them out of the freezer in the evening, let them rise, brush them, and bake them in the morning for a nice, rich breakfast😋😋
