Ingredients
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70 gr Butter
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100 gr Milk
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400 gr Water
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1 Kg Manitoba flour
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50 gr Fresh Yeastbrewer's yeast
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20 gr Salt
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100 gr Sugar
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2 Yolk
Directions
The “Brioche col tuppo” are typical Sicilian brioches characterized by the presence of a “hat” in the upper part of the brioche, more affectionately called “tuppo”. The term “tuppo” is the Sicilian word used to indicate the chignon, which derives from the ancient Norman (toupin) and from the Gallic (toupeau). Tradition wants that in Sicily brioche col tuppo is consumed with granita or ice cream where it is just the tuppo to be immediately detached to be sunk in granita or ice cream.
Steps
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1
Done
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For this recipe, you will need a planetary mixer. Fit the hook to the planetary mixer and pour in the flour, break up the yeast, add the sugar, and mix on low speed. Add a little water and the first yolk. After a few seconds, continue to mix on low speed and add the second yolk. Continue to mix for one minute. |
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2
Done
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Add a little more water and salt, mix again for less than a minute and add the remaining water. When the dough is homogeneous, add the butter cut into small pieces and the milk a little at a time. |
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3
Done
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When the dough will be easily detached from the walls of the mixer, cover it with plastic wrap and let it rest for 30 minutes. |
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4
Done
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At this point, take the dough and divide it into portions of 75 grams each. It is important that you weigh each portion so as to make brioche of equal size, in order to have an even and unbalanced leavening and baking. Gently round them with your hands and place them directly in the baking sheets (covered with oven paper) at a distance of at least 5 cm from each other. |
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5
Done
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When you have completed all the brioches, use your thumb to apply pressure to the centre to make a hollow where you will place the tuppo. Each tuppo is a ball of 15 grams of dough. |
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6
Done
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Before baking, if you want to give the classic shiny effect on top of the brioche, beat an additional egg yolk with a teaspoon of milk and brush the surface of each brioche. |
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7
Done
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Bake in preheated oven at 200°C for 5 minutes to give the dough a kick, then lower to 190°C for about 15 minutes. Take the brioche out when they are nicely browned. |
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8
Done
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Now you just need to enjoy your Brioche col tuppo with some Granita or Gelato!! |
