Brioche col Tuppo
Brioche col tuppo is a soft, fragrant Sicilian sweet yeast bun crowned with a distinctive pastry topknot, traditionally paired with cold granita.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Stand mixer or large mixing bowl
- •Baking sheet
- •Baking parchment
- •Pastry brush
- •Kitchen scale
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 11 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 9 g
- calories
- 340 kcal
Instructions
- 1
Dissolve the yeast and honey in the lukewarm milk and set aside for ten minutes until frothy.
- 2
Combine the bread flour, caster sugar, grated orange zest, and vanilla extract in a large mixing bowl.
- 3
Pour the milk mixture and beaten eggs into the flour, stirring until a rough dough forms.
- 4
Knead the dough vigorously for ten minutes until smooth, elastic, and pulling away from the sides.
- 5
Add the softened butter in three batches, kneading thoroughly after each addition until fully incorporated.
- 6
Work in the salted water until the dough turns shiny, supple, and slightly tacky to the touch.
- 7
Cover the bowl and allow the dough to prove in a warm spot for two hours until doubled.
- 8
Divide the dough into eight 80g base balls and eight 15g smaller balls for the topknots.
- 9
Shape each piece into a smooth ball, rolling firmly on an unfloured worktop to create surface tension.
- 10
Press a deep hollow into each large ball with your thumb and seat a small ball snugly inside.
- 11
Place on lined trays, cover loosely, and prove for forty-five minutes until visibly puffed.
- 12
Brush with the egg yolk glaze and bake at 180°C for fifteen to eighteen minutes until deep golden.
Chef's tips
Anchor the smaller ball firmly into the base hollow, pressing down with two fingers, or it may tilt sideways during baking. Traditional bakers often use lard (strutto) instead of butter to achieve an exceptionally soft crumb that stays tender for longer.
Ingredient substitutions
- unsalted butter → pork lard (strutto) for traditional tenderness
- fresh yeast → 5g fast-action dried yeast
Storage
Store completely cooled brioches in a sealed airtight bag at room temperature for up to two days, or freeze for one month.
Reheating
Warm the brioche in a 160°C oven for three to five minutes to restore its tender, pillowy texture.
Common mistakes to avoid
- •Failing to press the tuppo deep enough into the base, causing it to fall off while rising.
- •Using cold eggs and butter, which impedes dough elasticity and retards fermentation.
- •Over-baking the buns, which dries out the crumb and loses the characteristic plush texture.
Serving suggestions
Cooked Brioche col Tuppo?
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