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How To Make Brioche Col Tuppo

Follow my step-by-step video recipe and learn how to make another staple of the Italian cuisine : Brioche col Tuppo! The Brioche col Tuppo is a Sicilian sweet bread, oval-shaped and topped with a hemispherical ball (tuppo). The name comes from its shape that resemble a tuppo, the traditional low bun worn by the Sicilian women in the past centuries. This brioche is amazingly soft and fragrant and is traditionally served along with Sicilian granita or gelato.

Enjoy the summer at the fullest!

#aqueeninthekitchen #italianfood #breadbaking

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Photo by Ale Gambini – A Queen In The Kitchen

Yields : 6 regular brioche or 8 small

Difficulty : intermediate

Prep Time : 45 mins + 3 hours leavening

Bake Time : 30 mins.

 

INGREDIENTS

4 cups all-purpose flour

7 gr active dry yeast

1 tsp honey

1/4 cup lukewarm milk

1/4 cup granulated sugar

2 eggs

1 tbs salt

1 tsp vanilla

1 cup milk

1/4 cup lard

1 egg yolk with milk for the egg wash

powdered sugar to sprinkle

 

DIRECTIONS

Proof the yeast with lukewarm milk and honey.

In a large bowl, place the flour, make a well in the center then add the yeast and combine briefly.

Add the sugar, the salt, the eggs, the vanilla extract and the milk (added little by little) and knead.

Add the lard and knead until all the ingredients are well blended.

Flour a work surface, move the dough over it and knead until an elastic dough forms.

Place the dough onto a bowl, cover with a kitchen towel and allow to rise for two hours.

Flour again the work surface, place the dough over it and knead briefly.

Cut 1/4 of dough and reserve it for later.

Cut the remaining dough into six equal pieces then shape into balls and place over a baking sheet lined with parchment paper.

Cut the reserved dough into six small pieces then shape into tiny balls and place over the  baking sheet as well.

Cover with a kitchen towel and allow to rise for 1 hour.

Press every big balls in the center with the thumb then place the little balls over the big balls.

Brush each brioche with the egg wash.

Bake in a preheated oven at 350 F degrees for 30 minutes or until golden brown.

Dust with powdered sugar before serving.

 

Credits:
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Copyright © 2017. All Rights Reserved.

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