Brioche Col Tuppo (Sicilian Brioche) Recipe

While French-style brioche is widely known, I would always choose the Sicilian-style brioche col tuppo for its simplicity, fresh citrus notes, and bold appearance. The unique design of this brioche, with its small "tuppo" on top, is striking, but its real allure comes from how it can be filled with gelato or granita. Imagine starting your day with an ice cream sandwich instead of a regular breakfast muffin. Give it a try, and enjoy the indulgence!

Ingredients

• 1/2 cup warm milk
• 1/2 cup warm water (105-107F / 40-41C)
• 1 tablespoon honey
• 2 1/4 teaspoons active dry yeast
• 1 rounded tablespoon orange zest
• 2 teaspoons vanilla extract
• 1/3 cup white sugar
• 2 large eggs, beaten
• 1/2 cup melted unsalted butter
• 1 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour (as needed)

Directions

Step 1: In the bowl of a stand mixer, combine the warm milk, warm water, and honey. Whisk in the yeast and let the mixture sit for 20 minutes until the yeast activates.

Step 2: Add the orange zest, vanilla extract, white sugar, eggs, melted butter, salt, and 4 1/2 cups of flour. Attach the dough hook and mix on low speed until the dough starts to come together, scraping the sides of the bowl as needed.

Step 3: Increase the mixer speed to medium and continue kneading for 8 to 10 minutes until the dough is smooth, soft, and elastic. If the dough is too wet and sticks to the sides of the bowl after 5 minutes, add flour gradually, but be careful not to add too much.

Step 4: Turn the dough out onto a work surface and shape it into a ball. Place it in a lightly buttered bowl, cover, and allow it to rise for about 2 hours, or until it has doubled in size.

Step 5: After the dough has risen, punch it down and shape it into a log. Cut the dough into 8 equal portions. For accuracy, weigh the dough and divide the total weight by 8.

Step 6: For each portion, cut off 15-20% of the dough to create the smaller "tuppo" on top. Use a digital scale to weigh each portion and multiply the weight by 0.17 (17%) to get the correct amount for the tuppo. For example, if your portions are 140 grams, the tuppo will weigh 24 grams.

Step 7: Line a baking sheet with a silpat or parchment paper. Roll the 8 larger dough portions into smooth balls and place them seam-side down on the baking sheet. Then, roll the smaller portions (tuppos) into smooth balls and set them aside.

Step 8: Lightly flour your index fingers and use them to make a deep well in the center of each larger dough ball. Squeeze one end of each tuppo into a pointed shape so that it fits better in the well. Attach the tuppo to the larger dough ball by gently pressing it into the center, ensuring that half of the tuppo is above the surface of the bun and the other half is tucked inside.

Step 9: Once all buns are shaped, place the baking sheet in an oven that has been turned off. Let the dough proof for about 1 hour, or until the buns have doubled in size.

Step 10: Preheat the oven to 350F (180C). Brush each bun gently but thoroughly with egg wash.

Step 11: Bake the buns in the preheated oven for 20 to 25 minutes, or until they are golden brown. Remove from the oven and allow them to cool for about 5 minutes before transferring them to a cooling rack to cool completely.

Nutrition Facts

• Calories: 431
• Total Fat: 14g (18% Daily Value)
• Saturated Fat: 8g (39% Daily Value)
• Cholesterol: 78mg (26% Daily Value)
• Sodium: 265mg (12% Daily Value)
• Total Carbohydrate: 66g (24% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 12g
• Protein: 10g (20% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 42mg (3% Daily Value)
• Iron: 4mg (20% Daily Value)
• Potassium: 133mg (3% Daily Value)

Note: Nutritional values are based on a 2,000-calorie diet. Individual needs may vary.