Sicilian Brioche with Tuppo

Print Recipe

No ratings yet

With its fragrant, soft and fluffy brioche, ice-cold creamy granitas your summer break will never be the same.

Prep Time15

Cook Time25

Dough resting time15

Total Time15 40

Course: Dessert

Cuisine: Italian

Servings: brioches

Calories: 296kcal

Author: Svi

Ingredients

Brioche Dough

500 grams bread flour
2 ⅓ teaspoon instant dry yeast , 7 grams sachet
100 grams sugar
170 grams water , cold from the fridge
2 eggs
2 egg yolks
½ teaspoon salt , 5 grams
60 grams unsalted butter , soft at room temperature but NOT melted
1 tablespoon orange zest or lemon zest or a mix of both
½ vanilla pod or 1 tablespoon vanilla extract

Egg Wash

1 egg

Instructions

Mix flour with instant dry yeast and add it to a bowl of a standing mixer.
Slightly beat the eggs with HALF sugar from the total amount and mix with cold water. Add the mixture to the bowl with flour and start kneading with a dough hook on low speed. Knead for 7 minutes.
Passed 7-minute mark the dough should be formed but will still tear apart easily and that's how it should be.
Add the remaining sugar and salt. Knead for 2 more minutes.
Add egg yolks one at a time. Let the previous egg yolk incorporate before adding the next.
Once egg yolks are incorporated you'll notice the dough starts to become smoother. Start adding small portions of butter cut in cubes. Ideally you should add butter in 4 goes. Add the next portion only once the previous has been completely absorbed.
At this point you can slightly increase the speed of your standing mixer.
Total kneading time should come close to 15 minutes or slightly more.
Fold the dough onto itself and place in a larger bowl with a lid or cover it with plastic. Let it rest at room temperature (75F or 24C) for 1 hour or a little more until it's slightly puffed (should NOT double). After that place the bowl with the dough in the fridge. Leave it there for 12 hours or overnight.
It’ll continue leavening in the fridge. Don't leave it in the fridge for 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 10 large pieces 2.5 oz (75 grams) and 10 small ones 1 oz (25 grams).
Roll the buns by covering a piece of the dough with your hand. With rotating and rolling moves start to press it lightly against the surface. Sprinkle the surface with a bit of flour if needed.
Place the dough ball on a baking sheet lined with parchment paper and let rest for 20 minutes. Past that time, gently make a whole in the middle of each large dough ball and open it up slightly arranging a small dough ball (tuppo) in the opening.
Cover brioche with a poly bag or plastic and let rise for 1 hour in a warm place (82F or 28C).
Preheat the oven to 350F (175C) on fan setting.
Beat the egg for egg wash and brush each brioche before placing it into the oven.
Bake at 350F (175C) 20-25 minutes until nicely brown.
Let cool upside down.

Nutrition