Sicilian Brioche with Tuppo
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Sicilian Brioche with Tuppo

With its fragrant, soft and fluffy brioche, ice-cold creamy granitas your summer break will never be the same.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: Italian


Brioche Dough

  • 2 ⅔ cup flour
  • cup sugar
  • ½ tbsp dry yeast
  • Pinch of salt
  • 2 sticks/ 8 oz unsalted butter (room temperature)
  • 4 eggs
  • 4 tbsp milk

Egg Wash

  • 1 egg yolk
  • 1 tbsp milk


  • 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.