Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Sweet Braids with Sugar: The Island’s Classic Breakfast Treat
Light, fragrant and utterly irresistible, these Sicilian sweet braids with sugar are the heart and soul of a traditional breakfast in western Sicily.
📖 What is it
Light, fragrant and utterly irresistible, these Sicilian sweet braids with sugar are the heart and soul of a traditional breakfast in western Sicily.
🛒 Ingredients
▸ For the dough
- ✓ 1 kg strong white bread flour
- ✓ 400 ml water
- ✓ 50 g fresh yeast
- ✓ 70 g butter
- ✓ 100 ml milk
- ✓ 100 g caster sugar
- ✓ 20 g salt
- ✓ 2 egg yolks
▸ For glazing and decorating
- ✓ 1 egg yolk
- ✓ 1 teaspoon milk
- ✓ Caster sugar, for sprinkling
📊 Nutritional Information
Dive into the authentic flavours of Sicily with these soft, sweet braids — the perfect way to start your day wrapped in the warmth of island tradition. Their inviting aroma will whisk you away to mornings spent wandering the charming streets of Sicilian towns, where freshly baked treats are a cherished daily ritual to savour slowly and with pleasure.
👨🍳 Preparation
- 1
Begin by making the dough in a stand mixer fitted with a dough hook: add the flour, sugar and crumbled fresh yeast, then start mixing on a low speed.
- 2
Gradually pour in the water and egg yolks, then add the salt and softened butter in small pieces along with the milk.
- 3
Keep kneading until the dough pulls away cleanly from the sides of the bowl. Cover with cling film and leave to rest for 30 minutes in a switched-off oven.
- 4
Divide the dough into 100 g portions, roll each into a stick, fold in half and braid to create the classic plaited shape.
- 5
Place the braids on a baking tray lined with parchment and leave to prove for about an hour, until doubled in size.
- 6
Brush the tops with the egg yolk and milk mixture, then bake in a preheated oven: 5 minutes at 200°C, followed by 15 minutes at 190°C.
- 7
As soon as they come out of the oven, lightly dampen the tops with a little water and roll them in caster sugar.
- 8
Allow to dry and enjoy your braids warm or at room temperature.
💡 Tips and Variations
- •
For an extra aromatic touch, try adding finely grated orange zest or a pinch of cinnamon to the dough.
- •
If you fancy a richer treat, fold in some dark chocolate chips or a handful of soaked raisins.
- •
Use a braid mould for a neat finish, or hand-braid the dough for a rustic, traditional look.
- •
The key to this recipe is a balanced sweetness — perfect for those who love sweet breads that aren’t overly sugary.
- •
For a lighter version, swap some of the sugar for honey or agave syrup.
- •
To deepen the flavour, add a pinch of salt and a teaspoon of barley malt syrup to the dough.
- •
For a vegan alternative, replace the milk with almond milk and use vegetable oil instead of butter.
- •
Remember: slow, controlled proving is the secret to wonderfully soft and fragrant braids.
📦 Storage
- • Store the braids in an airtight container at room temperature to keep them soft for up to 2-3 days.
- • For longer storage, freeze them once cooled and gently warm in the oven before serving.
- • Avoid refrigerating, as this tends to dry out yeasted breads and spoils their delicate texture.
- • Placing a slice of apple in the container helps maintain moisture and softness.
🍷 Pairing
To complement the sweet, fragrant braids, serve with a glass of semi-dry Marsala — a classic from western Sicily — or a warming cup of milk. Alternatively, a sweet wine like Passito di Pantelleria or Moscato di Noto offers a refined, comforting pairing.
Now that you’ve uncovered the secret to these delightful sweet braids, why not bring a little authentic Sicilian sunshine to your breakfast table? They’re perfect for sharing with friends and family, filling your home with the comforting scent and taste of the island’s cherished traditions. Give them a go — I promise they’ll become a firm favourite in your kitchen!
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