Brioche col tuppo Mini panettone zuccotti with coffee custard cream

There Brioche with Tuppo is a very famous sweet specialty Sicilian. It is the typical brioche da Breakfast which can be enjoyed with granita or filled with ice cream. It is a real treat and with a little patience you can also prepare it at home. The recipe is not complex and the satisfaction of stuff, and enjoy, this soft brioche with your own ice-cream favorite has no comparison!

Ingrediants

    FOR THE DOUGH

  • 500 g of strong flour (Manitoba type)
  • 1 sachet of dehydrated brewer’s yeast (7 g)
  • 90 g of granulated sugar
  • 2 eggs
  • 1 yolk
  • 160 ml of whole milk
  • 80 g of soft butter
  • 1 tablespoon of honey
  • the grated zest of 1 orange
  • the grated zest of 1 lemon
  • 1 tablespoon of rum
  • salt
  • TO POLISH

  • 1 yolk
  • 1 tablespoon of milk

How to prepare: Brioche with tuppo

There Brioche with Tuppo it is one of the most famous and well-known Sicilian specialties. Very soft dough leavened that you eat at Breakfast, a sort of Sicilian version of croissants and croissants. Originally from Catania, although obviously found throughout the island, the Brioche with Tuppo it is tasted with the equally mythical granita or, cut in half and stuffed with ice-cream. The name evokes its shape: the tuppo in dialect it is nothing more than the hairstyle a chignon behind the neck, a traditional time for women.

The recipe for preparing the brioche with tuppo at home is not complex, we offer you a version that requires a total of 5 and a half hours of leavening: the leavening depends on numerous factors, such as, for example, the type of flour used, the quantity of yeast, the ambient temperature. What is crucial is the doubling in size.

If you want to try your hand at other prides of Sicilian pastry you can range from almond paste biscuits, to Sicilian cannoli, from watermelon frost to royal hazelnut biscuits up to sumptuous Cassata.

OTHER DELICIOUS RECIPES: Brioche pastry, Rose brioche, Puffed brioche, Chocolate brioche

Medium execution Preparation time 30 min Cooking time 20 min Rising time 5h and 30 min Servings 12 – 14

How to prepare: Brioche with tuppo

Brioche preparation with tuppo - Phase 1

Brioche preparation with tuppo - Phase 1

To make the brioche with tuppo, start collecting the flour, yeast, slightly warm milk, eggs, egg yolk, sugar, rum, grated citrus peel and honey in the bowl of the mixer. Begin to knead with hook k until amalgamated, then mount the hook and knead for 15 minutes, adding the soft butter one piece at a time, waiting for each piece to be well incorporated before adding another one. Add the salt towards the end. When you have obtained a smooth, elastic and well-strung mass, place it inside a bowl and cover it with cling film. Let it rise until doubled (about 4 hours). Obviously, all the operations described can be done by kneading by hand.

Brioche preparation with tuppo - Phase 2

Brioche preparation with tuppo - Phase 2

When the dough has risen, turn it over on a floured pastry board and divide it into pieces of 80 g and the same number of 15 g. Take the larger pieces and knead them, one at a time, between your hands, making them rotate on themselves (pirlatura) to form balls.

Brioche preparation with tuppo - Phase 3

Brioche preparation with tuppo - Phase 3

Flatten them slightly and arrange them, appropriately spaced, on two baking sheets lined with parchment paper. Shape the smaller balls in the same way and place them in the center of the larger ones where you have formed a fairly deep hollow with your fingers. Cover with a damp cloth and let it rise for 1 hour and 30. After this time, brush the brioche with the mixture of beaten milk and egg yolk.

Brioche preparation with tuppo - Phase 4

Bake them in a preheated oven at 180 ° for 20 minutes until the surface has taken on a shiny and golden color. Remove the brioche with tuppo from the oven and let them cool before serving.

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