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Brioche with Tuppo

Brioche with Tuppo

Brioche recipe with tuppo di of 19-02-2014 [Updated on 09-08-2017]

The Sicilian brioche or brioche with tuppo, are soft and fragrant brioches that can be enjoyed hot for breakfast with cappuccino, or stuffed with ice cream or accompanying another typical Sicilian specialty, granita. Their name derives from their shape which recalls that of a chignon (tuppo in Sicilian dialect, but also in Neapolitan) that the women of the island once wore, pretty as what not? The recipe for these brioches is by Rita, her brioches were crazy on the facebook group some time ago, but I never had the courage to try them given the little feeling with sweet leavened products, then one afternoon last week I took courage and I I'm put to work and here is the recipe. Today is a bit of a busy day so I have to say goodbye and leave you with the recipe, a kiss to those who pass by here :)

Method

How to make brioche with tuppo

Dissolve the yeast in the slightly warm milk, add the sugar, honey and mix.

Then add 2/3 of the flour, lightly beaten eggs, salt, melted butter

Knead for at least 10 minutes then add the vanilla essence and the grated lemon peel

If necessary, add a little flour at a time, until the dough comes off the sides (about 50 g)

Put the dough in a bowl and cover it well with plastic wrap then let it rise for at least 3 hours

Once risen, make 8 large and 8 smaller balls, place them on a baking sheet covered with parchment paper, spacing them apart, then let them rise for another 2 hours

Press with your finger in the center of the large balls and place by pushing the small balls (the tuppi)

Brush the brioches with a beaten egg yolk then bake in a preheated oven at 170 ° and cook for 20 minutes

Once ready, serve the brioche with tuppo


Video: Brioche col Tuppo siciliane come al bar di Greedy (October 2020).