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Brioche Col Tuppo (Sicilian Brioche)
Brioche Col Tuppo (Sicilian Brioche)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
250 minutes
Sicilian Brioche: Buttery, golden bun, perfect for breakfast, inspired by Sicilian women's hair bun. A delightful morning treat!
Ingredients:
  • 1/2 cup warm milk
  • 1/2 cup warm water (105 to 107 degrees F; 40 to 41 degrees C)
  • 1 tablespoon honey
  • 2 1/4 teaspoons active dry yeast
  • 1 rounded tablespoon orange zest
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated white sugar
  • 2 large eggs, beaten
  • 1/2 cup melted unsalted butter
  • 1 1/2 teaspoon kosher salt
  • 4 1/2 to 5 cups all-purpose flour, as needed
Instructions:
  • In the bowl of a stand mixer, mix together milk, water, and honey. Add yeast, and allow to rest for 20 minutes.
  • Combine orange zest, vanilla, white sugar, eggs, melted butter, salt, and 4 1/2 cups flour in mixer. Knead with dough hook on low speed until mixture forms a dough, scraping bowl sides as needed.
  • Boost the speed by one setting and knead until a soft, smooth, and very elastic dough forms, approximately 8 to 10 minutes. If the dough remains very wet and doesn't pull away from the sides of the bowl after about 5 minutes, gradually add a bit more flour as necessary, ensuring not to overdo it to prevent the brioche from becoming dry.
  • Place the dough on a work surface and form it into a ball. Place it in a lightly buttered bowl, cover, and allow it to rise until doubled in size, approximately 2 hours.
  • Return the dough to the work surface and gently press out any air bubbles. Shape the dough into a smooth log, then divide it into 8 equal portions. For precise results, weigh the dough with a digital scale and divide the weight by 8 to ensure consistent portion sizes.
  • After dividing the dough, reserve 15 to 20% of each portion to create the smaller “tuppo” bun on top. To ensure consistency, weigh each portion in grams, and then multiply by 0.17. This will give you the amount to remove from each portion. With portions weighing 140 grams each, 17% translates to 24 grams, the ideal size for the “tuppo.”
  • Prepare a baking sheet with a silpat. Shape 8 larger portions into smooth balls and place them seam side down on the sheet. Shape the smaller portions into balls and place on the baking sheet.
  • Gently dust your index fingers with flour and create a well in the center of each large bun. Shape one end of the tuppo to a point to fit neatly into the well. Build each bun individually for optimal results. Press lightly to secure the tuppo inside the bun, ensuring half is visible and half is tucked inside.
  • Place the formed buns on a baking sheet and let them proof in a turned-off oven until they double in size, which should take around 1 hour.
  • Preheat the oven to 350 degrees F (180 degrees C), then delicately brush the buns with a generous coating of egg wash.
  • Bake in the preheated oven for 20-25 minutes until golden brown. Let cool for 5 minutes, then transfer buns to a cooling rack to cool completely.

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