Brioche Col Tuppo (Sicilian Brioche)

Brioche col tuppo with ice cream in the middle.

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Brioche col Tuppo is a traditional Sicilian sweet bread that's soft, fluffy, and lightly sweet. Perfect for breakfast or served with gelato, this authentic recipe is easy to make at home.

Prep Time30

Cook Time20

Rising Time and Kneading Time4 30

Total Time5 20

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Servings: buns

Calories: 289kcal

Author: Rosemary Molloy

Ingredients

FILLING

1 tablespoon honey
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon orange zest

FIRST DOUGH

2 teaspoons active dry yeast
1 teaspoon granulated sugar
1⅔ cups flour 00 (or half pastry flour and half all purpose flour) 200g
½ cup +2 tablespoons milk (whole/heavy milk) lukewarm 150g

SECOND DOUGH

2½ cups all purpose flour 300g
6⅓ tablespoons granulated sugar 80g
2 large eggs (room temperature)
1 large egg yolk (room temperature)
7¼ tablespoons butter (softened) 100g
½ teaspoon salt (if using unsalted butter then add ¾ teaspoon salt)

EGG WASH

2 large eggs
2 tablespoons milk or water

US Customary - Metric

Instructions

FILLING

In a small bowl, mix together the honey, vanilla, orange and lemon zest. Cover and let sit.

FIRST DOUGH

In the stand mixing bowl, add the teaspoon of sugar and milk, sprinkle the yeast on top and let sit 5-10 minutes then stir to combine. Add the flour and mix to form a fairly firm batter. Cover and let rest 1 hour.

SECOND DOUGH

To the first dough add the flour, sugar, eggs and yolk, start to knead for 5 minutes, add the filling mixture, knead until combined, approximately 3-5 minutes, add the butter a little at a time, absorbing between each addition, add the salt and knead until you have a smooth and elastic dough, (if too wet add more flour too dry add more milk) approximately 12-15 minutes, total kneading time is approximately 25-30 minutes). Move to a lightly floured flat surface, gently knead into a ball, place in a greased bowl, cover and let rise 2-4 hours or until doubled.
Move the dough to a lightly floured flat surface and a knead a few times, gently divide into 2¾ ounces / 80 grams and ½ ounce / 15 g pieces, shape each piece into a ball.
Place the larger ball on a parchment paper lined baking sheet, form a small hole on top with your finger or ½ inch teaspoon measurement, lightly brush the hole with the egg wash, place the smaller ball in the centre, cover with a clean tea towel and let rise in a warm draft free area about 1-2 hours.
Pre-heat oven to 350F/180C.
Bake for approximately 20 minutes. Remove from the oven, let the buns cool on a wire rack, dust with powdered sugar before serving. Or serve Sicilian style, slice the bun in half and add a scoop of vanilla ice cream. Enjoy!

Notes

Storage: These are best enjoyed the day they are baked, but leftovers can be stored in an airtight container at room temperature for 1 to 2 days.

Freezing: Freeze cooled buns in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then warm briefly before serving.

Reheating: Warm the buns in a low oven or microwave just until soft again. Avoid overheating, or the brioche can dry out.

Nutrition