Brioche with top knot made using a pre-ferment. A typical Sicilian delicacy known and loved all over the world. Especially enjoyed during the warmer months. You can fill them or, even better, tear off the “top knot” (the upper part of the brioche) and then dip it in granita or ice cream. They are extremely soft and truly delicious, with a perfect rise that makes them light and delicate. If you haven’t yet tried to make brioche with top knot at home, here is the recipe:
Other Sicilian recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Day
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup (about 3.5 oz) cup Manitoba flour
- 1/4 cup cup water
- 1 2/3 tsp (about 5 g) tsp fresh yeast
- 4 cups + 1 1/2 tbsp (about 17.6 oz) cup Type 0 flour
- pre-ferment
- 3 oz (about 6 tbsp) oz sugar
- 1 tbsp honey
- 1 egg egg
- 1 cup + 1 tbsp (about 260 ml) cup milk
- 3 1/3 tsp (about 10 g) tsp fresh yeast
- 6 tbsp (about 3 oz) tbsp butter (or lard)
- grated zest of 1/2 orange and 1/2 lemon
- vanilla extract
- 1 2/3 tsp (about 10 g) tsp salt
Steps
Prepare the pre-ferment the day before. Roughly mix the flour with the yeast dissolved in the water, cover and let rest for 16–18 hours at room temperature.
After the required time, pour it into a bowl with the flour. Add the fresh yeast previously dissolved in the milk, the sugar, the honey and the lightly beaten egg.
Mix everything together, then incorporate the grated orange and lemon zests, the vanilla extract, the softened butter cut into pieces and, finally, the salt.
Knead well until you obtain a smooth, elastic dough that is not sticky and that comes away easily from the sides of the bowl.
Cover and let it rise for 2–3 hours, until doubled in volume. Then divide it into about 12 pieces of 80 g each and another 12 pieces of 15 g each (for the top knot).
Round each larger dough piece with your hands and create an indentation in the center by pressing with your fingers. Place the small balls into the indentations of the larger ones, pressing gently so they adhere well.
Transfer the brioche to a baking sheet lined with parchment paper, spacing them apart. Let them rise for about 1 hour, until well puffed up.
Brush the surface gently with an egg yolk beaten together with 1 tablespoon of milk and bake in a preheated oven at 356°F (180°C) for 18 minutes, until they reach a nice amber color.
Remove from the oven and let cool. The brioche with top knot are ready to be served, enjoyed plain or with granita or ice cream.
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
