If you go to Sicily, you can’t miss trying the brioche col tuppo, perhaps accompanied by a delicious lemon, mulberry or almond granita… or filled with fresh ice cream. A true symbol of the Sicilian breakfast!
But why not try making them at home too? Soft, fragrant and indulgent, just like the ones from the café. I love them even in winter, filled with hazelnut cream or simply as they are, in their irresistible simplicity.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons
Ingredients
- 2 1/2 cups type 00 all-purpose flour
- 1 2/3 cups Manitoba (strong) flour
- 3/4 cup milk (about 7 fl oz / 200 ml)
- 6 tbsp lard
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp fresh brewer's yeast (approx. 6 g)
- 1 tbsp honey
- 1 pinch salt
- orange zest (grated)
- lemon zest (grated)
- 1 1/2 vial vanilla flavoring (aroma)
- 1 egg yolk
- 1 tablespoon milk
Preparation
To prepare the brioche with tuppo, start by making the aromatic milk. Pour the milk into a small saucepan and add the lemon zest, orange zest and half a vial of vanilla flavoring. Stir and warm slightly without bringing to a boil, then let it cool to lukewarm.
In a large bowl sift the two flours and make a well. In the center add the sugar and the eggs, then begin mixing with a fork.
Add the honey, the yeast and the lard at room temperature. Begin to knead and, as the ingredients start to come together, pour in the lukewarm aromatic milk in a thin stream. Finally add a pinch of salt.
Knead vigorously for about 10 minutes, until you obtain a smooth and elastic dough.
Transfer the dough to a lightly floured work surface and work it for a few more minutes, slapping it down on the counter. Return it to the bowl, cover with a cloth and let it rise for about 2 hours, until doubled in volume.
Take the dough and divide it into about 10 balls of approximately 3 oz (about 80 g) and 10 smaller balls of about 0.4 oz (10–12 g). Round the larger balls well, make a small indentation in the center and insert the smaller balls: these will be the “tuppi”.
Arrange the brioche on a baking sheet lined with parchment paper, spacing them apart. Cover with a cloth and let rise again for about 2 hours, until well puffed.
Gently brush the surface with a beaten egg yolk mixed with 1 tablespoon of milk.
Bake in a preheated conventional oven at 356°F (180°C) for 20–25 minutes, until nicely golden. If necessary, extend the baking time slightly, checking often.
Remove from the oven and let cool completely before serving.
Tips and storage
The brioche keep for 3-4 days if stored in a sealed bag, or you can freeze them and remove them from the freezer about 3 hours before serving.
