Sicilian brioches

Sicilian brioches’ recipe (in sicilian, “a brioscia co tuppo”)

We do not have specific informations about the origins of this recipe. The only thing we can say is that the name “brioscia co tuppo” recalls the “chignon”, a female hairstyle, that in sicilian is called “tuppo”.

This recipe is simply and fast and the result will be guaranteed!

Ingredients for 7/8 brioches:

500 grams manitoba flour

½ cup milk

½ cup water

1 stick of briewer’s yeast

80 grams sugar

50 grams butter

Grated rind of 1 lemon

Instructions

Dissolve the yeast in ½ cup of water at room temperature.

Mix all the ingredients in a bowl, except the yeast (it will be added at the end).

Let the dough rise for 45 minutes in a hot place (maybe in the oven), and cover with wrap.

After that, you can make your brioches.

To create the little ball at the extremity, you can take a piece of dough, give it a round shape, apply pressure at the centre of the brioche and laid on it the little ball (it will be the “tuppo”).

Lay out the brioches on a pan and let the dough rise again.

The dough is then coated with beaten egg.

Last passage: bake in fan oven in middle position at 225° for 15 minutes.

Do not bring out the brioches from the oven immediately, wait for 10 minutes.

Serve with ice cream or snow cone (like sicilian tradition), or alone.

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