With its fragrant, soft and fluffy brioche, ice-cold creamy granitas your summer break will never be the same.
2sticks/ 8 oz unsalted butter(room temperature)
Start by adding all dry ingredients (flour, sugar, yeast, salt) into the mixing bowl. Give it a nice stir.
If you like to add vanilla or lemon flavor to your brioche, at this point add 1 tbsp of vanilla essence or 1 lemon zest.
Using a dough hook turn on the food processor. Pour in the milk and one-by-one continue adding the eggs.
Once the dough starts to become smoother, begin adding small portions of butter cut in cubes (fingernail size).
Add no more than 2 butter cubes at a time and wait until they’re completely absorbed into the dough before adding the next portion.
Your food processor should be working on high speed and the kneading process from mixing dry ingredients to incorporating small portions of butter should take about 15 minutes.
Transfer the dough to a larger bowl with a lid or cover it with plastic. Let it rest for 2-3 hours at room temperature. After that place the bowl with the dough in the fridge. Leave it there for 12 hours or overnight. This is the whole point of a brioche dough.
It’ll continue leavening in the fridge. Just keep in mind not to let it sit there more than 24hrs.
When ready transfer the dough to your working surface. Knead it lightly with a rolling move giving it a round but elongated shape.
Cut into 8-10 pieces (depending how large or small you want your brioche). Typically each piece should be around 3.5-4 oz.
To form a perfect bun, cover a piece of the dough with your hand. With rotating &rolling moves start to press it lightly against the surface. Sprinkle the surface with a bit of flour if needed.
Once you have a prefect round ball, using your hand roll it into a thick 4-inch long rope. Now measure approx 2/3 of the rope and using the side of your palm continue the rolling move pressing gently ⅔ of the way through.
You should get a kind of pom pom on one side and short thick rope on the other. In reality this pom pom or bun IS tuppo.
Pressing with your fingers make a whole in the larger section, fold tuppo outwards and pass it through the whole. Voila!
This is a traditional technique used by Sicilian woman. But if it seems too complex feel free to roll up round balls and pom poms separately and place one on top of another.
Place your “soon-to-be brioche” on a baking sheet lined with parchment paper.
Cover with a linen towel and let rise for 60-120 minutes.
Preheat the oven to 400F.
Mix egg yolk with milk and brush each brioche with egg wash before placing it into the oven.
Bake at 400F 20-25 minutes until nicely brown.
Sicilian Brioche with Tuppo https://www.italianrecipebook.com/sicilian-brioche-with-tuppo/