The brioche with tuppo is a delicious specialty typical of Sicilian pastry, it can be enjoyed alone, with Granita or filled with ice cream. Legend has it that the name brioche with tuppo comes from their appearance which resembles the bun that Sicilian women used to keep their hair tidy. In Sicilian dialect, the bun is called “tuppo”. But now come with me to start baking and prepare these super soft Brioches.
Happy cooking, Giusi.
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- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 7
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 cups bread flour
- 7 g instant dry yeast (One packet)
- 1 tbsp honey
- 1 cup milk
- 0.4 cup granulated sugar
- 4 Egg yolks
- 1 tsp fine salt
- 5 tbsp Butter (Softened)
- 1 Orange (Zest grated)
- 1 lemon (Zest grated)
Steps
To prepare this dough you can use a stand mixer or knead by hand
In a bowl pour the two types of flour, the sugar, the grated citrus zests, the yeast and mix.
Also pour in the bowl the previously beaten egg yolks and the milk.
Once all the liquids are absorbed, also add the honey and salt, adding the butter in stages.
Pour the dough on a floured board and knead it.
Perform four folds on the dough (as in the photo) folding the outer part inward from all four sides.
Place the dough inside the bowl cover with plastic wrap and let it rise inside the switched-off oven with the light on for three hours (if it’s more, even better).
After the rising time, pour the dough on a floured surface and start to create balls of 3 oz each for the base and about 0.7/0.9 oz for the tuppo.
Place the 3-inch ball on a baking sheet lined with parchment paper and with a fingertip soaked in water make a hole in the center and insert the smaller ball.
Cover and let the brioche with tuppo rise for another 30 minutes.
Brush the brioche with tuppo with a mix of milk and beaten egg yolk and then bake in a preheated static oven at 350°F for about 20 minutes.
The Brioche with tuppo are ready.
Storage and Tips
They keep at room temperature for 2-3 days in hermetically sealed plastic bags.
They can be frozen after being baked and cooled, and when you want to enjoy them, just take them out of the freezer and put them in the microwave for a few minutes or defrost at room temperature.
