Brioche col Tuppo – Soft Sicilian Brioche Buns
The Brioche col Tuppo is a traditional Sicilian pastry that is light, fluffy, and slightly sweet. It is often served for breakfast with granita or used to make delicious sandwiches. The iconic “tuppo” or top knot is a distinctive feature of these soft, round buns, making them a visual treat. In this recipe, you will learn how to recreate these heavenly buns step by step, with an emphasis on achieving a soft, airy texture and a rich flavor that will melt in your mouth.
Recipe Overview
- Recipe Name: Brioche col Tuppo
- Category: Yeast Breads
- Servings: 8 buns
- Prep Time: 2 hours (for dough rising)
- Cook Time: 25 minutes
- Total Time: Approximately 3 hours
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 100g |
| Manitoba Flour | 100g |
| Fresh Brewer’s Yeast | 4g |
| Whole Milk | 120g |
| 00 Flour (for second portion) | 100g |
| Manitoba Flour (for second portion) | 200g |
| Sugar | 80g |
| Eggs | 165g |
| Whole Milk (for second portion) | 100g |
| Butter | 60g |
| Fresh Brewer’s Yeast (for second portion) | 4g |
| Salt | 2g |
| Egg Yolk | 1 |
| Whole Milk (for egg wash) | 20g |
Instructions
Step 1: Prepare the Biga (Starter Dough)
- Begin by preparing the biga, a type of starter dough that will enhance the flavor and texture of the brioche. In a small jug, pour the 120g of whole milk and dissolve the 4g of fresh brewer’s yeast into the milk, stirring gently to ensure the yeast is fully dissolved.
- In a large mixing bowl, combine the 100g of 00 flour and 100g of Manitoba flour.
- Pour the dissolved yeast mixture into the flour, and mix it all together until it forms a dough.
- Transfer the dough to a work surface and knead it until it becomes smooth and compact. This dough will be sticky at first, but it’s okay—it will firm up as you knead.
- Once the dough is ready, shape it into a ball and place it back into the mixing bowl. Cover with plastic wrap and let it rest for about 1 hour, allowing it to ferment.
Step 2: Mixing the Dough
- After the biga has rested and fermented, set up your stand mixer with the dough hook attachment.
- Add the 200g of Manitoba flour and 100g of 00 flour into the mixer bowl.
- Break the biga into smaller pieces with your hands and add it to the flour mixture in the mixer.
- In a separate small bowl, dissolve the 4g of fresh brewer’s yeast in the 100g of whole milk. Add this mixture to the flour and biga mixture.
- Add the 80g of sugar to the mixture and begin mixing on low speed, gradually increasing the speed until everything is well incorporated.
- Next, add the 165g of eggs, one egg at a time, allowing each one to be fully absorbed before adding the next.
- Add the 2g of salt and continue mixing for approximately 15 minutes. The dough should be smooth, soft, and very elastic by the end of this kneading process.
- The dough will be quite hydrated and soft, but don’t worry—this is normal. Once the dough is ready, transfer it into a lightly oiled bowl, cover with a kitchen towel, and allow it to rest for 10 minutes.
Step 3: Kneading and Folding the Dough
- After the 10-minute rest, it’s time to give the dough some gentle folds. Sprinkle a little flour on your work surface, and transfer the dough to it.
- Perform a series of folds by stretching the dough out and then folding it back over itself. Repeat this process for a few minutes to help strengthen the dough.
- After the folding, cover the dough with the kitchen towel again and let it rest for another 10 minutes.
- Repeat this folding and resting process two more times, allowing the dough to continue developing its elasticity.
Step 4: First Rise
- Once the dough has completed the folding and resting steps, cover it with plastic wrap.
- Let the dough rise at room temperature for about 2 hours. The dough should double in size during this time, becoming light and airy.
Step 5: Shaping the Brioche Buns
- After the dough has risen, transfer it to a lightly floured work surface. Divide the dough into 8 equal portions (you can use a kitchen scale for accuracy).
- For each portion, shape a larger ball and a smaller ball. The larger ball will form the base of the brioche, and the smaller one will sit on top as the “tuppo” (the iconic top knot).
- Line two baking sheets with parchment paper and arrange the larger balls of dough on the sheets, spacing them out well.
- Place the smaller balls of dough on a floured surface and allow them to rest for about 15 minutes while you prepare the next step.
Step 6: Forming the Brioche
- After the resting time, take each large ball of dough and gently press the center with three fingers to form a shallow indentation.
- Place the smaller ball of dough in the center of the indentation, gently pressing down so that it sticks. This creates the characteristic “tuppo.”
- Repeat this process for all the portions of dough.
Step 7: Egg Wash and Final Rise
- In a small bowl, whisk together the 1 egg yolk and 20g of whole milk to make the egg wash.
- Gently brush the egg wash over each of the brioche buns, ensuring they are evenly coated.
- Cover the buns with a clean kitchen towel and let them rise for an additional 30 minutes at room temperature. They will puff up and become even more airy.
Step 8: Baking the Brioche
- Preheat your oven to 175°C (350°F), ensuring it is well heated before placing the buns inside.
- Place the trays in the oven and bake for 25 minutes or until the brioche buns are golden brown on top.
- Once baked, remove the buns from the oven and let them cool on a wire rack.
Step 9: Serving the Brioche
- Once cooled, the Brioche col Tuppo is ready to be served! These sweet, soft buns are perfect for enjoying with a dollop of gelato, fresh fruit, or even a cup of hot coffee or tea.
- They can also be used as a base for savory sandwiches or paired with delicious spreads, making them versatile for any meal.
Tips for Success
- Yeast Activation: Make sure your yeast is fresh and properly activated by dissolving it in warm milk before adding it to the dough. This will ensure the dough rises beautifully.
- Dough Consistency: Brioche dough is quite soft and sticky, but this contributes to the fluffiness of the final product. Use just enough flour during shaping to prevent it from sticking to your hands.
- Resting Time: Don’t rush the resting times. Allow the dough to rise slowly, as this will help develop the texture and flavor.
- Temperature: For a perfect bake, always check the internal temperature of the brioche with a thermometer—it should reach 88-90°C (190-195°F) to ensure it’s fully cooked.
Nutritional Information (Per Serving)
| Nutrient | Amount (per bun) |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 40g |
| Protein | 7g |
| Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 55mg |
| Sodium | 190mg |
| Fiber | 1g |
| Sugar | 10g |
Conclusion
These Brioche col Tuppo are a fantastic addition to your baking repertoire. With their soft, fluffy texture and delicate sweetness, they’re sure to impress family and friends. Whether you enjoy them as a breakfast treat, dessert, or savory sandwich base, these beautiful buns are versatile and delightful. Don’t forget to enjoy them fresh from the oven for the ultimate experience!
