Sicilian Brioches: the original recipe of Sicilian brioche with 'tuppo', which in Messina we call 'coppolino'. Is’ the most beloved part, most contentious, the perfect to dip in a lustful iced coffee or strawberry. Sicilian brioche with tuppo are one of the two cornerstones of Messina leavening, together with the fragrant DINNER SANDWICHES, with cloves and sesame nails.
I'm really happy to be able to give the recipe of these brioches (or “brioche” in Sicilian, popularizing the original French) I have tried to do so many times, never be satisfied. Instead this time the look, perfume and color are the right ones: it felt like home.
The perfect Sicilian brioche with the original recipe
As for the recipe, as you know in leavened i use sourdough or very little brewer's yeast. In this case I used only 2 grams of dry brewer's yeast. Obviously, the leavening and ripening times to obtain a lighter and more digestible dough are lengthened. In any case, I also leave you doses with sourdough.
Clearly, if you want to prepare brioches in 3-4 hours, you can use 25 grams of fresh brewer's yeast or 7 grams dry, but I advise against it, because the flavors 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!
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
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 sifted flour in the bowl 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 working the dough. Melt the butter in sweet fire, let it cool and pour flush over the dough, always working with whips hook, or with hands. Continue until the dough has 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.
Procedure for preparing Sicilian brioches with tupping with mother 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'll have to work the dough for a long time so you get 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 the maturation time of the dough in the refrigerator has elapsed (you will see that even in the cold the dough will already have grown a little), 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 of 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.
Arrange the brioche with the tuppo on one baking tin 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 yolk with a little milk and brush the brioche twice with the tuppo with this mixture. Bake in preheated oven. Cook for 20 minutes. Remove from oven and let cool on a wire rack brioches. Once ready, brioche with tuppo can remain closed inside a frost 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!