Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Brioche with Tuppo: A Delightful Treat to Enjoy with Ice Cream and Granita
Discover the recipe for Sicilian brioche with tuppo, an irresistible sweet bun perfect for pairing with ice cream or refreshing granita. A true taste sensation!
📖 What is it
Discover the recipe for Sicilian brioche with tuppo, an irresistible sweet bun perfect for pairing with ice cream or refreshing granita. A true taste sensation!
🛒 Ingredients
- ✓ 1 kg Manitoba flour
- ✓ 400 ml water
- ✓ 100 ml milk
- ✓ 50 g fresh yeast
- ✓ 100 g caster sugar
- ✓ 20 g salt
- ✓ 70 g unsalted butter
- ✓ 3 egg yolks
- ✓ 1 teaspoon milk
📊 Nutritional Information
The brioche with tuppo is a fragrant, sweet emblem of Sicilian tradition, conjuring up the bright, warm mornings of the island. This soft, sweet bun, crowned with its distinctive ‘topknot’, is ideal served alongside a chilled granita or a scoop of ice cream, offering an authentic and refreshing taste of Sicilian summers.
👨🍳 Preparation
- 1
Fit the dough hook to your stand mixer and add the flour, sugar, and crumbled fresh yeast.
- 2
Mix on a low speed, gradually adding some of the water and the first egg yolk.
- 3
Add the second egg yolk and continue mixing for another minute.
- 4
Pour in more water along with the salt, mix well, then add the remaining water.
- 5
Once the dough is smooth, slowly incorporate the butter in small pieces and the milk.
- 6
When the dough pulls away from the sides of the bowl, wrap it in cling film and leave to rest for 30 minutes.
- 7
Divide the dough into portions of about 75 g and shape into balls.
- 8
Place the balls on a baking tray lined with parchment paper, spacing them about 5 cm apart.
- 9
Make a small indentation in each brioche and place a little extra dough on top to form the ‘tuppo’.
- 10
Leave to prove for 2 hours, until doubled in size.
- 11
Brush the brioche with a mixture of milk and egg yolk, then bake at 200°C for 5 minutes.
- 12
Reduce the oven temperature to 190°C and bake for a further 15 minutes until golden.
💡 Tips and Variations
- •
For an extra flavour boost, try folding in some orange zest or a pinch of wild fennel seeds into the dough.
- •
If you prefer a richer, softer brioche, swap some of the butter for delicate Sicilian extra virgin olive oil.
- •
Using a brioche mould can help maintain the perfect shape during proving and baking.
- •
For a vegan twist, replace the butter with plant-based margarine and the milk with unsweetened almond milk.
- •
The key to a perfect brioche lies in slow proving at a controlled temperature, which enhances softness and aroma.
📦 Storage
- • Store the brioche in a plastic bag or airtight container at room temperature and enjoy within two days for the best freshness.
- • For longer storage, freeze once cooled, wrapping each brioche individually in cling film and then placing them in a freezer bag for up to a month.
- • To refresh the brioche, warm them in the oven at 160°C for about 5 minutes before serving.
🍷 Pairing
A sweet wine like Moscato di Noto beautifully complements the delicate brioche without overpowering it. Alternatively, a Passito from Pantelleria offers a rich sweetness that pairs wonderfully with the soft bun. For a non-Sicilian option, a Tuscan Vin Santo makes an intriguing match alongside ice cream or granita.
Making brioche with tuppo is like bringing a little slice of Sicily into your kitchen. I warmly encourage you to give this recipe a go, share the delicious results with your loved ones, and spread the joy of an authentic Sicilian treat. It’s a wonderful way to brighten any day and create lovely memories around the table.
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