Once upon a time there was a girl from Veneto — me — who fell in love with a Sicilian (long story). I had no idea what awaited me in that warm land: scents, colors, flavors.
And these super-soft brioche col tuppo — what do they have to do with the story?
Well, they were part of the first (okay, second) breakfast after I landed in Sicily.
I’m sure you’ll fall for them. They are a sweet little hug!
Last week I asked my boyfriend, “What?! Has it really been a month since we left for Sicily?” Time passes so fast.
By the time you read this it will be almost a month since we returned to the far North. Maybe I still haven’t realized it.
Every trip is the same: you wait impatiently for the departure day, savor every moment and then it all slips away.
The amazing products of Sicily
I’m a huge foodie and passionate about good ingredients (surprised?), so my favorite part of travel is definitely the food — and the breathtaking scenery. Sicily offers thousands of delicious products and dishes for every taste and budget. Everything often feels affordable yet high quality. Think about it: a favorable climate, abundant sunshine and a spectacular sea. Tomatoes are simply exquisite thanks to the island’s long sunlit days. And the fish — unforgettable.
Don’t forget Mount Etna, whose volcanic soil makes the land especially fertile.
And the cuisine?
…and these super-soft brioche col tuppo
Sicilian cuisine cannot be fully described, only tasted. If I had to use a couple of words: generous and rich. Every table is a feast for the eyes.
Remember when I shared the coffee granita recipe and mentioned brioche col tuppo? After enjoying them many times in Sicilian cafés, I really wanted to make them at home.
One day my sister-in-law found a recipe online and tested it — she loved the result — so when I came back from Sicily I immediately tried it myself.
I fell in love at the first bite.
I want you to taste them as you read. Imagine.
They’re soft. Your teeth sink easily. Like biting into a cloud. You feel the pillowy texture.
Then the flavors arrive: the gentle sweetness of honey, the delicate aroma of orange zest, and finally butter. Everything is perfectly balanced — no single flavor overwhelms the others.
If you want to know how to make these wonderful brioche col tuppo, check the recipe below.
I’m off to bake them again.
EDIT: I tested substituting butter with oil and using spelt flour instead of type 0 — they turned OUT INCREDIBLY SOFT! I recommend trying these substitutions:
- 32 g extra virgin olive oil + one tablespoon hot water instead of 40 g butter
- spelt flour instead of type 0 (same amount)
Let me know if you make them.
Roberta
P.S. This recipe belongs to my ‘Hygge’ category — a cozy treat to enjoy now and then.
If you like this recipe, please leave 5 stars: it would make me so happy! 🙂
If you recreate one of my recipes, or make your own version, tag me on Instagram or send me a private message — I love seeing your photos!
Remember to pin the recipe on Pinterest and share!
BRIOCHE COL TUPPO SICILIANE
Print
Pin
Ingredients
- 250 gr Manitoba or type 0 flour – (or spelt — see substitution note above)
- 50 gr Sugar
- 40 gr Melted butter – at room temperature (or oil + water — see substitution note above)
- 1 Egg – at room temperature
- 12 gr Fresh yeast – or 4 g dry
- 5 gr Salt
- 87 gr Milk
- 1 teaspoon Honey
- Orange zest – (about a quarter of an orange)
- 1 Yolk + a little milk – for brushing
Instructions
-
The original recipe used a Thermomix, but I used my bread machine just to mix the dough. You can also use a stand mixer.
-
Warm the milk slightly. Pour it into the bread machine bowl (or mixer), add the yeast and honey, and let the yeast dissolve.
-
Start the machine, add the egg, sifted flour gradually, and the melted butter. Mix until combined.
-
Add the sugar and orange zest and continue mixing for about 15 minutes.
-
Finally add the salt and let it incorporate.
-
Place the dough in a large bowl, cover and let rise in a warm spot for about 2 hours or until doubled.
-
After two hours, shape the balls: one larger (about 80 g) and one smaller (about 15 g). Round them (see video of shaping for reference).
-
Form each brioche by creating a small hollow in the larger ball and placing the smaller ball on top — this is the “tuppo”.
-
Arrange the brioche on a baking sheet lined with parchment, brush with yolk + a little milk and let rise another 2–3 hours (cover the tray with plastic wrap).
A small tip:
To prevent the rising brioche from touching the plastic wrap, place tall narrow glasses between them and put the plastic wrap over the glasses.
-
Preheat the oven to 180° C and bake for about 15 minutes.
-
Serve with gelato or granita, or enjoy them plain!
Do you love yeasted pastries? Then you’ll adore this Swedish treat — my cardamom buns! One bite and you’ll be transported to Sweden.
© Healthy Little Cravings – Roberta Dall’Alba. All content on this website — text, images, logo, artwork and design — is my property and protected by copyright. Before using any content, please contact me by email. If you wish to republish a recipe, please rewrite the text and link this post.