Messina-style Brioches with Tuppo, yes, not Sicilian but Messina-style.

Because the first thing you eat when you arrive in Messina, besides the arancino “which for us is male and has a point” and the brioches with tuppo, and the coffee granita with whipped cream that we call “half with cream and brioches”. So we don’t even specify coffee, because with “half with cream” that’s the only one.

Then there are others, with pistachio strawberry almond and whatever you prefer.
This is the original recipe my grandmother Maria made in our pastry shop.
You’ll notice I don’t use any essence or citrus aroma because the original ones are like this.
In fact, the citrus flavor would clash with the taste of coffee and cream.
I’ll show you the classic preparation and the one with the Bimby.

For you, I also thought of these recipes:

Difficulty: Easy
Cost: Very economical
Rest time: 2 Hours 45 Minutes
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian Regional
Seasonality: All seasons

384.25 Kcal

calories per serving

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Energy 384.25 (Kcal)
Carbohydrates 55.49 (g) of which sugars 13.43 (g)
Proteins 12.78 (g)
Fat 12.45 (g) of which saturated 7.08 (g)of which unsaturated 4.65 (g)
Fibers 1.81 (g)
Sodium 267.53 (mg)

Indicative values for a portion of 100 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

Let’s go shopping

6 oz whole milk
0.5 oz fresh brewer's yeast
4 cups Manitoba flour
2 eggs
2.8 oz butter
1 tsp salt
2 tsp honey
2.5 oz sugar
1 egg yolk
1.4 oz milk

Messina-style Brioches with Tuppo

Tools

What we need

Stand Mixer
Brush
Small Bowl
2 Baking Sheets with low edges
Oven

Preparation: Messina-style Brioches with Tuppo

Slightly warm the milk and dissolve the yeast. Meanwhile, put the flour in a bowl and pour the lukewarm milk with the yeast.
As you knead, add the eggs one at a time, then the sugar, honey, and salt.
Work the dough for a bit.
Melt the butter, let it cool slightly, and gradually add it to the dough while kneading until the dough is shiny and dry, but it should not stick to your hands.
At this point transfer the dough to a bowl, cover it with plastic wrap, and place it in a warm place to rise for 2 hours, or until it has doubled in volume.
After the time is up, transfer the dough to a floured work surface and, with a sharp knife, divide the dough into 8 pieces and shape into balls weighing 100 g each.
And then make another 8 balls weighing 20 g.
Line the baking sheet with parchment paper and arrange the 100 g balls well spaced. Use two fingers to make a hollow in the center going all the way down.
With the 20 g piece of dough, shape a teardrop ball and insert it with the thinner part into the hollow. Let the brioches rise this way for 45 minutes in a protected place at a constant temperature (70-72°F).
Preheat the oven to 392°F.
Gently brush the brioches with the egg yolk mixed with slightly beaten milk. Bake in a hot oven for 15-20 minutes (392°F).
Now the Messina-style Brioches with Tuppo are ready to be enjoyed
Put the milk and yeast in the bowl, dissolve: 2 min./98.6°F/speed 1.
Add the flour, egg, milk, and sugar, knead: 2 min./dough setting
Add the butter and salt, knead: 2 min./dough setting. Transfer the dough to a bowl, cover with plastic wrap, and let it rise for 1-2 hours or until it has doubled in volume.
After the time is up, transfer the dough to a floured work surface and, with a sharp knife, divide the dough into 8 balls weighing 100 g each.
then make another 8 balls weighing 20 g.
Line the baking sheet with parchment paper and arrange the 100 g balls well spaced. Use two fingers to make a hollow in the center going all the way down.
With the 20 g piece of dough, shape a teardrop ball and insert it with the thinner part into the hollow. Let the brioches rise this way for 45 minutes in a protected place at a constant temperature (70-72°F).
Preheat the oven to 392°F.
Gently brush the brioches with the egg yolk mixed with slightly beaten milk. Bake in a hot oven for 15-20 minutes (392°F).
Messina-style Brioches with Tuppo are ready to be enjoyed
With coffee granita with whipped cream
with pistachio granita with whipped cream
Filled with ice cream or Nutella or other granita flavors.