Brioche Col Tuppo (Sicilian Brioche)

These brioche col tuppo are soft, golden Sicilian buns with a tender crumb, fragrant citrus zest, and a signature little top knot on top. Serve for breakfast with coffee or granita or fill with gelato for a sweet treat.

 

Brioche col tuppo are a classic Sicilian breakfast bread, easily recognized by the small topknot tucked onto each bun. In Sicily, they’re often served with coffee or alongside granita, where the fluffy brioche is perfect for dipping and scooping.

The name comes from their shape, which resembles the traditional low bun once worn by Sicilian women, known in Sicily as a “tuppo.” They’re a special Italian breakfast treat, similar in spirit to dunking cookies or soft sweet buns like maritozzi, but with their own Sicilian charm.

Ingredient Notes

• Honey, vanilla and citrus zest: These are mixed together first so the flavors have time to infuse. The mix of orange and lemon zest gives the Sicilian brioche its best light, fragrant flavor, but you can use all orange, all lemon, or leave the zest out if you prefer.
• Yeast: Active dry yeast is used in both doughs. Make sure your yeast is fresh and not expired, or the brioche may not rise properly. Instant yeast works too, just watch the dough rather than the clock since it may rise faster.
• Milk: Whole milk works best because it adds richness and helps create a softer brioche col tuppo dough. Warm it just until lukewarm before adding the yeast.
• Flour: The first dough uses 00 flour, or a mix of pastry flour and all-purpose flour, for a softer texture. The second dough uses all-purpose flour to help build structure.
• Eggs and egg yolk: Room temperature eggs blend into the dough more easily and help make the brioche rich, tender, and golden.
• Butter: Use softened butter and add it a little at a time so it can absorb into the dough properly. This takes patience, but it’s what gives the buns their soft, buttery crumb.
• Salt: If using salted butter, use the smaller amount listed. If using unsalted butter, increase the salt slightly so the dough has enough flavor.

How to Make Brioche Cul Tuppo

Mix the honey, vanilla, orange zest, and lemon zest in a small bowl and set it aside while you make the dough. Letting it sit helps the citrus come through in the finished col tuppo buns.

For the first dough, let the yeast sit with the warm milk and sugar until it activates, then mix in the flour until you have a firm, slightly sticky dough. Cover and rest. This first rise builds structure so the dough can handle all the eggs and butter added later, which is what gives brioche its soft, rich texture.

Add the second dough ingredients to the first and start kneading. Once the flour, sugar, eggs, and yolk are worked in, knead in the honey and citrus mixture, then add the butter a little at a time. Patience matters here as the butter needs time to absorb, or the dough turns greasy.

Keep kneading until the dough is smooth, elastic, and soft. It takes longer than regular dough because of all the eggs and butter. If it feels too wet, add a little flour; too dry, a splash of milk. Shape it into a ball, place in a greased bowl, cover, and let rise until doubled.

Move the risen dough to a lightly floured surface and knead a few times. Divide into larger pieces for the buns and smaller pieces for the topknots, one small ball per large one, then shape everything into smooth rounds. Place the larger balls on a parchment-lined baking sheet and make a small indentation in the centre of each. Brush the indent with egg wash so the top sticks, nestle the small ball in.

Let rise until puffy. Then brush with egg wash and bake until golden.

How to Serve Brioche Col Tuppo

Dust the cooled buns with powdered sugar and serve them with a cup of coffee for a classic Sicilian breakfast. For the full summer experience, slice one open and tuck in a scoop of gelato or a spoonful of granita. The soft brioche soaks up every bit of it.

They’re also lovely, split and filled. Try a generous swipe of homemade Nutella, jam, or sweetened ricotta. However you fill them, these are best enjoyed the day they’re baked, while the crumb is at its softest. Enjoy!