If you think of a Sicilian summer breakfast, what comes to mind? The brioche with tuppo, perhaps filled with excellent ice cream. The name derives from the hairstyle of Sicilian women of the past, called tuppo, which is a low bun. The brioche originated in France, but it is widespread worldwide. It’s a soft, leavened sweet bread baked with a high proportion of butter and eggs. Homemade brioche is truly satisfying, and the aroma it emits during baking is indescribable… but its preparation is not exactly simple and quick, in fact, you need to be patient to achieve a perfect product. The rising will be divided into three stages, but it is not difficult to accomplish. In this original recipe, I made a small variation that will make the dough even softer and tastier: I replaced part of the milk with fresh liquid cream. So all you have to do is try and taste!!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 500 Manitoba flour w 360/390
- 80 g sugar
- 65 ml whole milk
- 60 ml fresh liquid cream
- 3 Eggs (about 180 g) plus 1 egg for brushing
- 10 g salt
- 1 teaspoon Citrus honey or other
- 100 g clarified butter
- 12 g compressed yeast
- 1 Grated orange peel
Tools
- Stand Mixer
- Baking Tray
- Parchment Paper
- Brush
Steps
Place the flour, sugar, eggs, grated orange peel, and honey in the stand mixer. Start mixing at a medium/low speed. Meanwhile, dissolve the yeast in the cream and milk and add it to the dough gradually.
When the mixture is compact, add the salt.
Start incorporating the softened butter, but not melted. Add it in 4 stages, making sure the previous part is well absorbed.
Knead for about 10 minutes at medium speed without overheating the dough. If necessary, stop, let the dough rest, and then restart. It should be smooth and elastic on the hook, as seen in photo 4.
Place it in a container, cover with plastic wrap, and let it rise for 4 hours.
After 4 hours, take the container and put it in the fridge for maturation, leaving it for about 16 hours.
After the time has passed, take the dough and work it while still cold from the fridge, forming balls to shape it.
Cut pieces of 60 g and others of 10 g. Form balls (if you want, you can make balls of 80 g with a tuppo of 20 g). Use a finger to press the center of the larger ball.
Insert the smaller ball, giving it a conical shape and making sure it adheres well.
The brioche is ready. Continue until the dough is finished.
Place parchment paper on the baking tray and arrange the brioches spaced apart. Let them rise for 4 hours.
The rising is complete.
Beat the egg, add a splash of milk, and brush the brioches over the entire surface. Bake at 392°F in a preheated static oven for 15/20 minutes.
The brioches with tuppo are ready!
You can fill them as you prefer or enjoy them with just a sprinkle of powdered sugar.
Advice
You can store the brioches in a transparent food bag until the next day, or it’s preferable to freeze them and consume them when desired, allowing them to return to room temperature or microwaving them.
