Sicilian Brioche "col Tuppo"

Sicilian Brioche "col Tuppo"

Sicilian brioche col tuppo are one of the most beloved symbols of Sicilian pastry. Soft, fragrant, and topped with their signature little bun (the “tuppo”, inspired by the traditional Sicilian women’s hairstyle of the past), these brioches are deeply rooted in the island’s culture. Originally made for breakfast or an afternoon treat, often prepared on festive days or Sundays with family, today they’ve become an icon of Sicilian sweet street food. Their origins date back to the 19th century, when they started appearing in the cafés and pastry shops of Palermo, Catania, and Messina – always served with gelato or granita. 🍽️ Serves: 9 brioche ⏲️ Time: 5 hours 🧺 Ingredients:

• 500 gr strong flour (bread flour / Manitoba)

• 100 gr granulated sugar

• 180 ml warm milk

• 12 gr fresh yeast (or 6 gr dry yeast)

• 2 whole eggs

• 2 egg yolks

• 1 tsp honey

• 100 gr soft butter

• Grated zest of 1 lemon or orange

• 1 packet vanilla sugar (or 1 tsp vanilla extract)

• 1 tsp fine salt

For spreading:

• 1 egg

• 2 tbsp milk

For the syrup:

• 30 ml water

• 30 g sugar
  

🥣Instructions: 1. Pre-dough

In a bowl, mix the warm milk with the crumbled yeast and honey. Cover with cling film and let it rest at room temperature for 30 minutes, until a light foam forms on top.

2. Main dough

In a stand mixer bowl (or by hand), combine flour, sugar, and citrus zest. Mix for 1 minute to release the aroma. Add the pre-dough and start kneading. Incorporate the eggs and yolks, one at a time, waiting for each to be fully absorbed. Add vanilla and continue kneading until the dough is elastic and comes away from the sides of the bowl. Add the softened butter in small pieces, a little at a time, until completely absorbed. Finally, add the salt and knead until smooth, shiny, and elastic. 3. First rise

Form the dough into a ball, place in a greased bowl, cover with cling film, and let rise at 26–28°C for about 3 hours, or until doubled in volume.

4. Shaping

Divide into 9 large balls (about 85 g each) and 9 small ones (about 15 g). Slightly flatten the large balls and place a small one on top, pressing gently so they stick together – this creates the famous tuppo. Place on a baking tray lined with parchment paper, cover with a cloth, and let rise for another 30–45 minutes.

5. Baking

Brush with the egg and milk mixture. Bake in a preheated static oven at 170°C (340°F) for 20–25 minutes, until golden and puffed. Be careful not to overbake, so they stay soft.

6. Finishing

Let cool for 5–7 minutes, then brush with the sugar syrup for a shiny finish. 💡Tips:

• The dough should be smooth and elastic – stretch it: if it forms a “veil” without tearing, the gluten is well developed.

• Butter must be at room temperature, never cold.

• Keep the dough warm while rising (26–28°C). In winter, use the oven with the light on.

• Don’t rush: slow rising = fluffy brioche.

• Avoid adding extra flour during shaping, or the brioches will lose softness.
  

🍨 Serve with almond, lemon, or coffee granita – or stuffed with gelato, the Sicilian way.