Brioche col tuppo Sicilian recipe, here is one of the many pleasant ways to explore and savor specialties from traditional Sicilian cuisine. I’m talking about desserts and products from Sicily in general, which boasts one of the richest recipe collections in Italy. If this is true for everyone, it’s even more so for this land with a long, intense history. With the arrival of the Arabs, Sicily experienced a new flourishing and rich period still present in its gastronomy and pastry with almond paste or cassata, among others. Sicilian tradition holds that the first brioche col tuppo was invented in Santa Teresa di Riva in the province of Messina, and today I endeavor to make them myself. This particular brioche col tuppo is ideal for the Sicilian breakfast or as an afternoon snack stuffed with ice cream.

Difficulty: Easy
Cost: Inexpensive
Rest time: 3 Hours
Preparation time: 50 Minutes
Portions: 9
Cooking methods: Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: Summer, All seasons

398.34 Kcal

calories per serving

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Energy 398.34 (Kcal)
Carbohydrates 51.77 (g) of which sugars 14.43 (g)
Proteins 10.87 (g)
Fat 16.57 (g) of which saturated 10.02 (g)of which unsaturated 5.93 (g)
Fibers 1.59 (g)
Sodium 283.02 (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

Essential ingredients to prepare brioche col tuppo Sicilian recipe

4 cups Manitoba flour
3 eggs
10.5 tbsp butter
1/2 cup milk
0.5 oz fresh brewer's yeast
1/2 cup sugar
1 lemon (zest grated)
1 orange (zest grated)
1 tsp salt

Necessary tools to prepare brioche col tuppo

Stand Mixer
Baking Tray
Bowl
Edible Marker
Parchment Paper
Glass

Steps to prepare brioche col tuppo Sicilian recipe

Prepare the starter with 80 g of flour, the brewer’s yeast, and half of the milk.
Dissolve the yeast in the milk,
add it to the flour in a bowl and
form a consistent dough. If needed, add more flour (always use the total weight indicated in the recipe). Let it rest until it doubles in size. Place the remaining flour in the stand mixer, along with the eggs and milk (remember to save a cup of milk and eggs for later), the grated lemon and orange zest, sugar, and butter. Start the stand mixer and add the remaining ingredients, add the salt, and mix again. Cover with plastic wrap and let it double in volume. After the time has passed, transfer the dough to a floured surface and divide it into 9 parts weighing approximately 85 grams each, and 9 parts of 35 grams each. Form into balls.
Place the brioche on parchment paper, make a slight indentation with two fingers, and create a hole in the center of each to insert the top knot.
Let rest covered for at least an hour until the brioche doubles in size.
Brush the brioche with the milk and eggs you set aside earlier.
Bake in a preheated oven at 350°F for 25 minutes.
And here they are, the brioche col tuppo Sicilian recipe ready.