Brioche with tuppo with sourdough, a triumph of fragrance and flavor, a perfect blend of sweetness and softness, ideal to enjoy plain or accompanied by great ice cream or creams.
Their soft and light texture, enriched by the characteristic “tuppo” on the top, makes them irresistible from the first bite.
The blog also features another recipe with sourdough, and I leave it to you to decide which is better because I find both excellent.
Nothing compares to the authentic pleasure of enjoying a freshly baked brioche with tuppo with sourdough. The contrast between the crispness of the surface and the softness of the inner dough, combined with the balanced sweetness and the slightly tangy note given by the sourdough, creates an extraordinary balance of flavors.
If you want to prepare the same recipe with baker’s yeast, replace 150g of sourdough with 3g of baker’s yeast and add 100g of flour and 50g of water to the recipe.
For sourdough lovers, remember also other recipes like
- Difficulty: Easy
- Cost: Economical
- Rest time: 9 Hours
- Preparation time: 30 Minutes
- Portions: 10 brioche
- Cooking methods: Oven
- Cuisine: Italian
- Energy 324.90 (Kcal)
- Carbohydrates 54.21 (g) of which sugars 12.25 (g)
- Proteins 8.88 (g)
- Fat 9.15 (g) of which saturated 5.41 (g)of which unsaturated 3.42 (g)
- Fibers 1.14 (g)
- Sodium 165.14 (mg)
Indicative values for a portion of 112 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
- 4 cups all-purpose flour
- 5.29 oz sourdough (very active)
- 0.5 cup sugar
- 0.35 cups butter (soft)
- 1 lemon zest (or vanilla flavor)
- 1 pinch salt
- 2 eggs
- 1 egg yolk (for brushing the surface)
- 0.75 cup milk (warm)
Tools
To knead the brioche well, I always recommend using the stand mixer, but you can also knead by hand.
- 1 Stand mixer Howork
- 1 Dough scraper
- 1 Baking tray
Preparation
Bring the milk to about 98°F and, if you don’t have a thermometer, just warm the milk and break the sourdough into it.
When the sourdough has softened, add 200 g of flour from the total and mix roughly with a fork.
Let it rest covered with plastic wrap for about 30 minutes. After this time, take the dough again and add the remaining ingredients, except for the butter.
If kneading with a stand mixer, do this first step with the leaf hook, then continue kneading in the stand mixer by adding the butter with the dough hook.
For those kneading by hand, mix the ingredients, excluding the butter, roughly with a fork. Then transfer the dough onto a floured work surface and start kneading by hand.
Gradually add the softened butter and knead until you get a nice homogeneous dough, even if it’s soft and a bit sticky.
Transfer the dough to a lightly oiled container, cover it with a plate or plastic wrap and let it rest for at least 6/7 hours in a place protected from drafts. I always recommend the turned-off oven.
After this resting period, the dough should have more than doubled, as shown in the photo.
Of course, in winter it may take more hours, just as in summer it may take fewer; the important thing is that it has doubled.
Return the dough to the floured work surface, and with the help of your hands, roll it out into a narrow, long rectangle that you will cut into more or less equal parts.
By rolling the dough with the palms of your hands, give the classic shape to your brioche. You need to create the “tuppo”; therefore, stack small balls of dough on the large balls and, since the dough will be nice and soft, they will easily stick together without needing any “glue.”
Let rise again for at least two hours always in a protected place and covered with plastic sheets to maintain hydration. Brush the brioche with the beaten egg and bake at 356°F for about 15/20 minutes. Baking tip: convection oven, 392°F for the first two minutes, then lower the temperature to the 356°F required for baking. After 15 minutes, you can open the oven and check the baking. They are ready when they appear golden.
NOTES
The brioche with tuppo are soft inside and crisp outside, and maintain this characteristic even the next day. My advice, if you don’t consume them in one day, is to freeze them and defrost at room temperature or by microwaving them for 1 or 2 minutes when needed.
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