Sicilian Brioches (those with Tuppo)

Sicilian Brioches. Those with 'Tuppo', we call 'coppolino', the most beloved part, most contentious, the perfect to dip in a lustful iced coffee or strawberry. I'm really happy to be able to give the recipe for these Sicilian brioches (or “brioche” in Sicilian, popularizing the original French) I have tried to do so many times, never be satisfied. I must thank Valentina Nibali, Sicilian doc, I have known working group of my site on Facebook (if you want to visit us here you are welcome, it comes to the kitchen and we exchange recipes). Valentina gave me a recipe got it from a friend of the province of Messina. By reading it I knew it was different from the recipes that I had tried before, and I have experienced, But making a few tweaks.

THE PROCEDURE.

I increased slightly the sugar and I greatly decreased the dose of yeast (in the original recipe 25 grams of fresh yeast) using only 2 grams of dry yeast. Is, Obviously, I lengthened the time to rise and maturity to get a light batter and digestible. Clearly, If you want to make croissants in 3-4 hours, you can use 25 grams of yeast, but the flavor and texture will be different. I also redid the Sicilian brioche with Tuppo with the yeast and, if you have it, Angelo, because it ensures greater softness and a greater duration of brioche. Now, If you do not have a granita, you can fill with ice cream (good solution, I guarantee). Or with cream and chocolate croissants to dip in hot milk, since the rainy weather. If you like, Also follow me on Instagram, Facebook and on my channel You Tube. And do not forget to have a look at all my SICILIAN RECIPES. That Sicily is with you. Have a good day!

BUN COL Tuppo (Sicilian recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 500 g of strong flour (W 300-350, okay a Manitoba)
  • 170 milliliters of whole milk
  • 100 grams caster sugar
  • 2 grams of active dry yeast (or 5 grams of fresh beer or 120 grams of sourdough yeast)
  • 5 grams of salt
  • 80 grams of butter
  • 2 whole eggs
  • 1 tablespoon honey (20 grams)
  • the grated rind of an orange and a lemon organic
  • one egg yolk and a little milk to brush the croissants

PROCEEDINGS

Sicilian Brioches (those with Tuppo)

A process for preparing the brioche with Tuppo with brewer's yeast, Dry and cool. Put the milk in a saucepan and warm it slightly: It must be lukewarm (About 25-27 degrees). Where milk had become too hot, let it cool. Once you reach the right temperature, dissolve in the milk dry brewer's yeast (or that cool). Put the flour in the bowl of the planetary or in a large bowl (if you make a dough by hand), pour the milk with yeast and start kneading.

When you have a coarse mixture, add eggs, one at a time, while continuing to knead. Add the sugar, honey, Salt, orange zest and lemon. Continue to work the dough. Melt the butter in sweet fire, let cool and pour in sull'impasto, always working with whips hook, or with hands. Continue until the dough will not become smooth, polished, elastic and dry (He will not stick to your hands or the bowl). Put the dough in a large bowl (better if plastic) and cover with plastic wrap. Place the bowl in the refrigerator for 24-36 hours.

A process for producing croissants with Tuppo with yeast. If you decided to use the yeast (which provides greater softness and a greater duration of brioches), you have to cool it at least twice before making brioche. Once, for the second time, It will be tripled in 3 hours, started to work the flour with warm milk. Add the yeast into small pieces and work until dough is smooth. Continue adding the eggs one at a time, sugar, honey, Salt, citrus zest and butter.

Even in this case, you have to work the dough for a long time in order to obtain a glossy mass, elastic, smooth and it does not stick to the hands or of the planetary hook. Put the dough in a large bowl (better if plastic). Cover with plastic wrap. Place the bowl in the refrigerator for 24-36 hours.

When he spent the curing time of the mixture in the refrigerator (you will see that even in the cold the dough will already be a little’ grown up), transfer it to a warm, dry place for leavening. In a warm room around 25 degrees, or in the oven with the light turned on. Wait until the volume of the mass will not be doubled. The times will be shorter when you use fresh yeast, dry, compared with the processing times with the yeast.

The molding of croissants with Tuppo. Once the dough is leavened, remove it from the bowl, put it on the work surface. Divide the dough into 8 pieces from 80 grams (the basic amount of brioche) and other 8 pieces from 15 grams (the Tuppo). Pirlare larger dough rounding up on themselves. Modeling smaller dough so as to form a ball, then tighten the ball between the fingers giving it a conical shape at one of its ends. Pressing with your fingers, make a hole in the center of the base of croissants and (with a little’ decision) insert into the hole the conical, will become the “Tuppo” brioche.

Place the brioche with Tuppo on a baking sheet lined with parchment paper, cover with plastic wrap or a damp cloth and light and let rise until doubled.

Preheat the oven to 180 degrees static.

Mix the egg yolk with a little’ milk and brush twice brioche with Tuppo with this compound. Bake in preheated oven. Cook for 20 minutes. Remove from oven and let cool on a wire rack brioches. Once ready, brioches with Tuppo can be closed in a freezing bag. Like this, They keep for a day or two (will not be as soft as freshly baked, but still good). Or, you can freeze the brioche with Tuppo already cooked, decongelarle in the refrigerator overnight and, before you enjoy them, bake at 50-60 degrees for five minutes so as to make them fragrant back. Bon appétit!

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19 comments

Enza 7 November 2019 at 11:52

Thank you for the excellent recipe. Since I was a child I go in the summer in Sicily and take with me the memory of that spectacular brioches fragrance. I finally found the right recipe ,are perfect ,I should probably slightly aromatizzarle?. My kids have devoured the course with ice cream. The next time the freeze just because of the shape and then pull out the night before to make them rise and bake the morning,What do you think,?
Thanks

Reply
Ada Parisi 7 November 2019 at 14:18

Thanks Enza, I'm so happy that you enjoyed. If you prefer a stronger aroma slightly increases the doses, depends on your taste but also by how intense your raw material. A warm greeting. ADA

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Francesca 29 July 2019 at 20:18

Hello, I tried to make them and now they are in the fridge. I realized only half prepared to have no honey! I hope to be okay

Reply
Ada Parisi 30 July 2019 at 15:26

Hello Francesca, no do not worry does nothing. Honey is used mostly to give a golden color more uniform croissants. Let me know.

Reply
Lunaria 11 July 2019 at 12:15

Hello: I want to thank you for the recipe . I followed step by step and, although not a great cook, They came very well, very similar to those of the BAR. Account in the next few attempts to perfect. Thanks

Reply
Ada Parisi 11 July 2019 at 14:49

Hi , Thanks for your comment. I am very pleased for this successful your. The buns are not very easy with Tuppo, you have to be careful about all the steps. Obviously you're good. Congratulations and you will also find the way to customize

Reply
luigi 5 June 2019 at 13:31

I wanted to ask what are the timing of the second and third leavening. Thanks

Reply
Ada Parisi 5 June 2019 at 22:58

hello Luigi, Welcome. Then, first of all the risings are two, because the first step in the refrigerator is only a maturation of the. The leavening are two and are those at room temperature, in the first bowl and the second after the forming. Then, I pointed to the rising times because it is impossible to know: They depend on the ambient temperature and the percentage of moisture, as well as from the yeast vitality condition. A trained eye recognizes when the dough has reached the right point: unfortunately with leavened enriched (made with butter, yolks and sugar) leavening depends on many factors, and this is a recipe that requires some’ patience and experience. In the bowl you should see the dough has doubled in volume, while with the formed brioche should see it swollen but still firm and fit, Never enlarged and flabby. I hope I have been helpful. ADA

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Monica Garden 19 May 2019 at 22:57

Hello I followed the process with fresh yeast but refrigerate the dough has grown little or nothing and it was a little’ sticky and then the temperature at which you must cook??

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Ada Parisi 20 May 2019 at 00:47

Hello. If you re-read the recipe you'll see that the dough does not rise in the fridge but matures and grows slightly. The cold slows the rise. It will grow after when it is at ambient temperature. There is also written that the oven should be at 180 degrees. If I can give you some advice, since it is a complex recipe read it a couple of times because it is long and detailed.

Reply
Goul 9 May 2019 at 00:14

The recipe is completely wrong in the proceedings.

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Ada Parisi 9 May 2019 at 11:50

Hello, you've tried to make them and not you have come? It seems strange because the recipe is correct, I came to all the people who made them, on the other hand it follows the procedure used by levitation in pastry and therefore guarantee you that you will be difficult not. Unless you are a beginner. If you want circostanziarmi in detail what it is the process in your correct and show me pictures of your homemade brioche with step by step look happy.

Reply
chriss 26 April 2019 at 14:18

2 grams of active dry yeast (or 5 grams of fresh beer or 120 grams of sourdough yeast)

only 2/5 grams of lieveito in relatione 120grammi to die yeast that is right?
For me would be minimal 20g fresh yeast

Reply
Ada Parisi 26 April 2019 at 15:33

Hello, Welcome. No, the doses are correct. I do not know if you have experience or not leavened with yeast, but it is a very long and complex sourdough then 120 g for a rich mixture of eggs and butter are correct. Brewer's yeast, instead, It has a faster action and more active, and it all depends on how long you do it rise croissants. If you put 20 g of yeast brioches will be ready in three hours, be unpalatable, They will harden in a few hours and they will know of yeast. Much like all the recipes of Anna Moroni the test of cuoco.Quindi, if you hurry then this is not the right recipe because the long leavening takes his time.

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Joseph 5 April 2019 at 20:13

Hello

Followed your recipe. Just a question. I have an oven with a fan. A pasticcere from Catania told me to cook them at 140°.. what should I do? Everytime I make them at 180° in my oven the are cooked only outside

Thanks!

Reply
Ada Parisi 5 April 2019 at 22:38

Hallo! So if your oven at 180 cooks only outside you must use less power, so let’s try at 160.usually I cook all the brioche at 180 but if your oven cook so much… let me know, ADA

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elisabetta 28 February 2018 at 12:59

Thanks for the recipe, I love this kind of brioches, I d have to try !!!!!!!!!!

Reply
Ada Parisi 1 March 2018 at 11:25

Thanks Elizabeth! You have to try them, maybe some’ later in the spring, stuffed with a nice ice cream hazelnut and chocolate!

Reply

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