These funny pastries are typical in Sicily: they're called brioche col tuppo! Learn how to make brioche and your mornings will be awesome!
Cuisine French, Italian
Prep Time 20minutes
Cook Time 15minutes
Raising time 4hours
Total Time 35minutes
40grMelted butter(at room temperature)
1Egg(at room temperature)
12grFresh yeast (or 4 gr of dried yeast)
Orange zestabout a quarter of an orange
1egg yolk + milk to brush the top
The original recipe was made with a particular food processor, instead I've used my bread machine. You can use a stand mixer as well.
First, warm up the milk (doesn't have to be hot though). Now, into your machine or mixer, combine milk, yeast and honey and let the yeast to dissolve for a few minutes.
Now activate the machine, pour the egg, the sifted flour gradually and then the melted butter. Let blend them in until they're fully absorbed.
Add the sugar and the orange zest, then let knead for 15 minutes.
Finally, add the salt and let combine.
Put the dough into a big bowl, cover and let rise - in a warm place - for 2 hours (it actually depends on your room's temperature) or until doubled in bulk.
When it's ready, form the balls: the bigger (80 grams) and the smaller (15 gr). To make the 'tuppo' make a hole on the surface of the bigger one and place the smaller one into it (makes sense? Look at the photo.)
Place your brioches onto a baking tray lined with parchment paper, brush them with egg yolk+milk and let them rise for about ⅔ hours (cover with plastic wrap).
Preheat the oven at 180°C and bake for 15 minutes.
Serve with ice cream or granita and enjoy this typical sicilian breakfast!