The sweet pigtails I’m a specialty of Sicilian pastry, in particular in the Palermo area. They are gods soft leavened milk that can be consumed a Breakfast and also as a snack, simple or stuffed: here it is recipe to make these irresistible braid-shaped brioches at home.
Ingrediants
- 300 g of flour 0
- 200 g of Manitoba flour
- 250 ml of milk
- 90 g of granulated sugar
- ½ vanilla bean
- 1 tablespoon of fluid honey
for about 12 pigtails
- 7 g of dehydrated brewer’s yeast
- 80 g of lard
- 1 pinch of salt
- caster sugar
- milk
to brush:
The sweet pigtails, also known as Sicilian pigtails, are a soft leavened product widespread especially in the city of Palermo and its province. It is about milk brioche in the shape of a braid sprinkle with sugar. Soft and delicious, they are eaten especially for breakfast.
To accomplish this easy recipe just a few ingredients are enough: flour, milk, sugar, yeast, lard (alternatively you can use a good butter) and flavorings. Unlike brioche col tuppo (another specialty of Sicilian pastry) in the recipe for sweet braids there are no eggs and the dough is therefore lighter. Like other small leavened breakfast products, such as Pangoccioli, swirls with cream and raisins, croissants of croissant with yogurt, brioche with cream, these also require double leavening. But don’t be scared, they really are simple to make: with just a few steps your awakening will be even more pleasant.
Traditionally they are eaten soaked in milk or simple as a snack, but also try them with a veil of Apricot jam you hate hazelnut and chocolate cream..
OTHER DELICIOUS RECIPES: Cinnamon rolls, Brioche mini baguette, Chocolate brioche
How to prepare: Sweet pigtails
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
15 min
- Rising time
-
4h
- Portions
-
12
How to prepare: Sweet pigtails
To prepare the sweet braids, start by combining the two flours, milk, lard, brewer’s yeast, honey, vanilla seeds and sugar in the mixer bowl. Mix on low speed with the leaf hook, then replace the dough hook and add the salt. Knead for about 10-15 minutes or in any case until the dough is well strung: the mass must be smooth and elastic. Transfer to a bowl and let rise, covered with cling film, for 3 hours in the oven off with the courtesy light on.
After this time, turn over the dough on the work surface (it will not be necessary to flour it) and with a tarot divide it into pieces of about 80 g each. With your hands, give each one the shape of a cord about 40 cm long and 1 finger thick.
Fold it in half to form a U. Now cross the two edges to obtain a braid and pinch the ends so as not to open them during cooking. Arrange the braids in two trays lined with parchment paper, spacing them appropriately. Cover with cling film and let it rise for 1 hour.
After this time, cook the sweet braids, one pan at a time, in the preheated oven at 180 ° C for 15 minutes. They will not have to color too much. Remove from the oven, brush with milk and then pass them on a plate with granulated sugar.
The sweet pigtails are ready to eat.
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