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Sicilian croissants with tuppo

Original Messina recipe

by Ada Parisi
5 min read
Brioches siciliane con il tuppo: ricetta originale messinese

How to make real Sicilian brioche at home with tuppo

Sicilian brioches with tuppo in Original Sicilian or rather Messina recipe I am one of the Most Famous Desserts of Sicilian pastry. This is Fluffy brioche with a round shape surmounted by the typical “Tuppo” which in Messina is called “Canopy”. Perfect to be filled with ice cream or from Dive into a luxurious slushie coffee or STRAWBERRY WITH WHIPPED CREAM. The 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 you The recipe for these brioche with tuppo Siciliane or rather Messina (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.

Sicilian brioche with everything perfect with the Messina recipe

As for the recipe, as you know in leavened i use sourdough or very little brewer's yeast. In this case I only used 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.

How to make Sicilian brioche with tuppo: Tips & Tricks

Clearly, if you want to prepare brioches in 3-4 hours, You can use 25 grams of fresh brewer's yeast or 7 grams of dry brewer's yeast, but I advise against it, because the flavors and texture will be different. I also redid the Sicilian brioche with Tuppo with the sourdough and, if you have it, Angelo, because it ensures greater softness and a greater duration of brioche.

Now, If you don't have a Sicilian Granita, You can Fill them with ice cream (good solution, I guarantee). Or with chocolate cream and dip the croissants 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!

Brioches siciliane con il tuppo: ricetta originale messinese

BUN COL Tuppo (Original Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 7 voted )


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!


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79 reviews

Silvia March 8th, 2021 - 09:21

Hi, my sourdough is 1 year old, i still have to refresh it 2 times? Serve the 24 hours of maturation in the fridge or you could let it rise in the bowl and then form the brioche to be stored in the fridge, bring to room temperature and then bake?

Ada Parisi March 8th, 2021 - 10:41

Hello Silvia, you still have to refresh it twice to give it more strength, because brioche are an enriched and heavy dough. I always recommend refreshing it twice even when making bread, the result is worth the effort. With regard to maturation, you can skip it and do the leavening in the day. You don't want to put the brioche already formed in the fridge because you risk running out of leavening times. Better to do everything in the day and away, with adequate temperatures (28-30 degrees). ADA

Mariangela 30 May 2020 - 19:25

Hello! Meanwhile, thanks! I wanted to ask you a few things! You wrote in the comments that yellow depends on the eggs in the dough, but also in your recipe there are eggs…. Could you tell me what changes? I am from Catania and I am more used to yellow :)
I also wanted to ask you if I could do it with sourdough about 6-8 weeks! Otherwise how old’ must be minimal?
Between whole milk and partially skimmed milk what changes?
I have the oven with steam, in baking bread I saw that I can get a softer and softer sandwich for longer, even several days. Advice to use steam also to cook brioche? For the duration of cooking?


Ada Parisi 30 May 2020 - 20:39

Hello Mariangela, I answer you with order: there are yellow-paste eggs made especially for doughs. And there are also recipes with egg content greater than my. That's why the brioches come yellower. If you use yellow eggs you will have the color you want. I don't recommend using a young sourdough at all. He couldn't raise such a rich dough. Use dry beer yeast at all per preference because the fresh one may not be perfectly active, is under a lot of stress. Milk is whole to balance the amount of fat, but honestly if you use the partially skimmed I don't think there should be any problems. As for cooking in a steam oven, I don't know what to tell you why I don't own it and I should try it first. You can try maybe with a single brioche and see what effect it does, indeed if you tell me how they come I'm curious. I hope I have been exhaustive and greet me the beautiful Catania. ADA

Elisa 17 May 2020 - 08:05

Hi Ada,
in these months I've done the briosce with your recipe at least 4 times, every time it's exciting 1) feel that original scent 2) stuff it with ice cream and come back kids. I never thought I'd be able to propose the original ones so well (I am a Catania transplanted in Milan).

I have a question: my panaches are beautiful, they're good, but I'd like them more uprian, after cooking it's like the inside becomes a little bit’ panoso. It may be due to the fact that I use a ventilated electric furnat whose cooking temperature is not very precise? Or it may be because I'm too much to raise to 25 degrees. (about 8 hours)?

Ah. The doubling phase after forming that never took place, how to form them, so they stay and so I bake them.

Thank you very much,

Ada Parisi 17 May 2020 - 12:41

Hello Elisa, I'm glad you like them. in fact, stuffing them with ice cream is one of the best solutions.
A question: the 8 hours of leavening you make them all in the bowl and then proceed to the forming?
If so, you run out of yeast thrust into the bowl stage. A leavening, however long, should be divided like this: 5 or 6 hours in the bowl and 1,5-2 hours with brioche formed. And at this stage you should have a new rise, which will make the brioche light after cooking.

Let me know

Lara 15 May 2020 - 08:48

Hello!! The other day I created the dough for the brioches following the recipe with sourdough.
I've been careful with all the dosages (I've just added a little’ flour at the end to make the dough less sticky).
I let it mature 24 hours in the fridge, then I pulled out the dough and let it rise all night. I got up this morning thinking I'd find a nice yeast dough, but with regret I see that it has risen a little (I don't think it's doubled).
That said,, what do you advise me to do? Reshuffle with other yeast? Or I try everything for everything by making the shapes hoping that it will rise again?
Thanks in advance! I hope I can bring out something since I'm novice with sweet doughs and sourdough!
One kiss.

Ada Parisi 15 May 2020 - 11:30

Hello Lara, thank you for contacting me. First of all there is no reason to add flour, because it is normal for the dough to be slightly sticky before resting. Then, because you left the dough all night at room temperature? Surely in a 7-8 hour rise it rose and deflated. It has soared too much. I advise you to make shapes anyway and see if your yeast has the strength to make a second rise. Then the unknown is your sourdough, you don't tell me what kind of yeast it is, how long you've had it, how many refreshments you've done. There are countless variables with sourdough that require a hand a little’ Expert. In the absence of experience I always recommend the dry brewer's yeast. Let me know, ADA

Lara 15 May 2020 - 13:51

Thanks a lot for the answer!
As for sourdough, mine has two months with 50% hydration.
I refreshed it twice, every time waiting for the doubling.
It has always worked well for doughs such as bread/flatbreads but I'm afraid that for sweet doughs it is still too young and weak, true? :(
I made the shapes but they stayed the same.
I will definitely try the recipe again with brewer's yeast to go on the safe!
Also because I am curious to taste these Sicilian delicacies :)

Ada Parisi 15 May 2020 - 15:00

Lara behold, after 2 months can not have the strength for egg-enriched doughs, butter and sugar. Do them with sourdough following the recipe and they will look great. A warm greeting, ADA

Stefania 12 May 2020 - 22:12

Hi Ada, I tried the recipe and the brioches came very well, very fluffy and just a little less sweet than those in the bar. A curiosity: I've had so much dough that I can make two more slightly smaller brioches..as never in your opinion? It may happen or the dough may have risen too much? Hello and thank you for the recipe :)

Ada Parisi 13 May 2020 - 14:21

Ciao Stefania, I'm happy. No the surplus cannot be due to the rise, because with the leavening increases the volume but not the weight. Consider that the indication of how many brioche or biscuits come with a dough is indicative, maybe your scale is calibrated differently or the eggs weighed more. It's nothing to worry about, especially if you've been all right. A warm greeting, ADA

Claudia 10 May 2020 - 00:17

Hi Ada, thank you for this recipe so detailed. I have a couple of questions for you…I have Manitoba wholemeal flour in the house. I can use this instead of normal Manitoba? Also I wanted to know if I can ripen in the fridge only 10 hours the dough, so you can leave it at room temperature all night and bake the next morning so you can eat the brioches for breakfast. Thanks!

Ada Parisi 10 May 2020 - 00:27

Hi Claudia, with the integral you would have a very different result, less lightness, less air. Whole-grain brioche are quite complex to achieve and I don't assure you the result. As for staying in the fridge, you can leave it 10 hours, but the dough then has to first double into the bowl (takes less time all night) and then you have to form the brioche and make them rise again. So basically you should get up at 4 o'clock to form the brioche, wait for the leavening and then cook… if you're so early on… I don't! Let me know what you decide.

Miriam 28 May 2020 - 23:50

Hello, I tried to make your brioches with flour W350, were chilled for 36 hours and the dough remained unchanged, I did all the steps you said, the leavening in the oven with the light on and nothing the same… It remained the inside of the brioches all piled up and I became practically bricks drilled… I didn't do anything wrong!! I used fresh yeast.. 5 grams as written… Bho

Ada Parisi 30 May 2020 - 20:35

Hello Miriam, if the recipe you followed it step by step, apart from the flour maybe a little too strong, but it's not usually a problem, the only thing could be that the fresh brewer's yeast wasn't active, or it wasn't enough. I always recommend dry beer yeast, because the fresh one is enough that it was during the delivery to the supermarket a few hours out of the refrigerator to lose the yeast charge. It's a variable that you can't control. With the dry one there are never any accidents, as long as the expiration date is met. As for flour, being very strong could take longer to levitation, so out of the refrigerator a greater amount of hours both in the bowl and after forming, but not rising at all seems strange even for a strong flour that hasn't been enough time in sourdough. I have no other explanation, the recipe works, you've definitely known it to run, so I'd think first of all about yeast.

Daniela impollonia 9 May 2020 - 14:35

hello ada I wanted to ask you if if I can ripen them in the fridge after having already formed them in order to reduce the time in the morning and be able to enjoy them at breakfast.
thank you daniela

Ada Parisi 9 May 2020 - 17:17

Hello Daniela, sincerely I've never tried. but I think you could do the first doubling in bowl at room temperature, train them, put in the fridge covered with film and make rise and ripen together and, after bringing them back to room temperature, Bake. Consider, though, an experiment. Let me know, ADA

Anna Mazzera 5 May 2020 - 22:12

Hi Ada, I used previously frozen brewer's yeast during the Easter period. otherwise according to your recipe!

Ada Parisi 5 May 2020 - 22:36

You know I've never used frozen brewer's yeast? It worked normally? I always have doubts about the actual yield after a freeze.

Clarissa 3 May 2020 - 17:14

Hello, I followed the procedure unfortunately the result was not the best. The taste decidedly good but clearly the dough has not risen enough. I believe that once worked it should be left to rise for three hours and then rest in the fridge so as not to block the leavening.

Ada Parisi 3 May 2020 - 17:30

Hello Clarissa, no it doesn't make much sense to do as you say, because if the dough has already yeasted it can no longer ripen and so it is completely useless at this point put it in the refrigerator. Indeed, you'd just get the effect of deflated it. Might as well skip the ripening part completely in the refrigerator and make a direct rise. On the other hand, if the dough hasn't risen enough, it would have been enough to let it rise again: there are endless temperature-related variables, Humidity, type and activity of yeast. So I advise you to make a direct leavening by omitting the rest in the refrigerator, if this way you think you're able to handle it more easily and better recognize the correct rise in the.

Sissy Facciolà 28th April 2020 - 19:41

Hello. I followed the recipe step by step, with the doses indicated. The dough came very soft, in order to work it I had to add a lot more flour. I had the long leavening in the fridge, having used sourdough, but after all night and a few hours in the morning the dough had not grown at all. I took it out of the fridge and put it in a lukewarm oven. Now the brioches are in the oven. See.

Ada Parisi 28th April 2020 - 21:29

Hello Sissy, first the dough that goes into the bowl is a soft dough, not a sour sour bread like shortbread. So if you added flour you definitely deranged the doses of the recipe. Yet, the dough in the refrigerator does not rise but ripe, it's normal that it doesn't grow. Grows after, when you bring it to room temperature and then it starts to rise until it doubles. During ripening and leavening, gluten is formed which makes the dough drier and workable in the next step, forming. So the fact that you've added a lot of flour worries me in view of the final result. Let me know, ADA

Annamaria 25 April 2020 - 16:13

right now I've started to raise the dough of the brioche, only problem I've encountered, and that's why I'd like to ask you why, the dough remained quite soft to me, didn't come off the bowl and the hook of the planetarium. I dared to add a little flour (I used a 00), I solved it slightly, but it hasn't come off the bowl anyway. I followed all the doses and procedures. Already in the past I have done brioche with a different recipe, but they didn't convince me some things. Where do you think I was wrong?

Ada Parisi 25 April 2020 - 17:25

Hello Annamaria, what flour did you use? In any case, even if it doesn't come off the bowl, the important thing is that when you do the forming you can do it without problems. It may depend on the type of flour, that maybe requires less liquid

Antonio. 24 April 2020 - 00:54

Hello great recipe. Question… With licoli I use the same amount as sourdough?

Ada Parisi 24 April 2020 - 14:51

Antonio, you have to forgive me but I can't tell you accurately. I know that lcoli has a higher water than solid sourdough and that, Consequently, you have to make the equivalences and decrease the amount of liquid in the dough based on the percentage of water contained in the licoli.

Eleonora 22 April 2020 - 21:38

Hi Ada, is a question a bit’ page, but as a true Sicilian and lactose intolerant I use lard a lot. I can replace it with butter? If yes, in what quantity?

Ada Parisi 22 April 2020 - 22:56

Hi Eleonora, I also use lard a lot. Is’ in our tradition, makes the dough soft, workable and makes them keep much longer than butter. You can use the same amount of butter, like for dinner sandwiches, that you can do with both in the same quantity. Obviously the lard will make the dough more workable but the brioches a little’ less compact. A warm greeting, ADA

Erica 23 April 2020 - 02:09

Hello! I can't wait to try to make them…But I would have a question….I remember that in my country the brioche had their own yellow interior….you think they put the alkermes? I am Sicilian but I have been living in Rome for many years and I have never been able to find them so neache in Sicilian bakeries …Thanks in advance!

Ada Parisi 23 April 2020 - 16:15

Hi Erika, even in Messina and province there are some who make them with a yellow paste, but they put eggs. The original recipe does not include them. Alchermes is a fiery red liqueur, I'd say it has nothing to do with it.. I don't have the recipe for eggs, the taste is different from the ones I remember, I don't love them very much. A warm greeting. ADA

Maria 20 April 2020 - 08:28

Hi Ada
I made the croissants and they came out very good
Only one thing…the look!
The tuppo did not stay nice a “ball”. How come in your opinion?

Ada Parisi 20 April 2020 - 10:38

Hi Maria, I'm glad you enjoyed them. The only thing that can damage the tuppo is the forming, which is not a simple thing. It depends on how you handled the dough, how you entered the tuppo, in short, from your experience’ of doing it. I'm just telling you that the first time I made them, they all jumped out during cooking. You have to make a deep hole with your fingers, a sort of wedge, and make sure that the tuppo is fixed to the dough. A warm greeting

Fabio 19 April 2020 - 12:30

Hello, since I don't have a planetary mixer, if I use half Manitoba and half 00, holds if I mature it 24h in the fridge?
I tried your recipe and it came out very good, only when I bite the empty croissant, it is a little too consistent, I don't know if I managed to explain myself well.
Thank you very much

Ada Parisi 19 April 2020 - 15:11

Hello Fabio, the consistency is not due to leavening or ripening but to how you mix. Kneading a dough enriched with butter and eggs by hand warms it too much and the dough masses. The planetary mixer is indispensable for obtaining a light dough. Bread and pizza by hand do not create problems, my brioche if, the result is there but not of quality as with a planetary mixer. A warm greeting.

Fabio 19 April 2020 - 15:32

I knew that when I broke up with the girl I would have to take it back…thanks again for the advice.

Ada Parisi 19 April 2020 - 15:37

Never leave a planetary mixer! Better to leave her the ring, it is less useful! A warm greeting, you made me laugh…

Francesca 18 April 2020 - 17:35

Hello! even if in lockdown this sun makes us want granita! with attached croissants!
but I don't find manitoba. I have rice flour, the one for dilci 00, integral, hard semolina, tumminia but nothing manitoba. how could I replace it?

Ada Parisi 18 April 2020 - 20:39

Hello Francesca, use double zero but you have to skip the ripening period in the fridge. Then, make the dough in the morning to bake in the afternoon of the same day.

Marta July 24, 2023 - 01:31

Hi Ada , First of all congratulations for the recipe and explanation, I followed the recipe step by step proceeding with the use of sourdough ( 8 years that I cultivate it every day for the production of bread )
Lo fatto.maturare in the fridge for 36 hours and the dough is tripled, After that I took it out of the fridge and put it in the proofer at 25 degrees , but it didn't rise anymore I waited up to 4 hours , after that you form it and put it back in the cell but nothing to do they have not risen anymore…

The question that arises to me is not that the stopping in the fridge of 36 hours where the dough has tripled has exhausted the strength of the yeast ?

Ada Parisi July 29, 2023 - 15:11

Ciao Marta, sorry for the delay but I had bronchitis look how you know depends on the type of flour, by the temperature of the refrigerator and the strength of the yeast. Maybe 36 hours was too long, 24 would have been enough... I must say that even the summer heat does not help because it triggers very rapid leavening. In fact, I rarely make leavened products in summer. Surely they needed less time... but you managed to eat them or nothing?

who 13 April 2020 - 22:00

Dear Ada, today I finally wanted to try your recipe. I was inspired by the Geo replica in which they showed a Barcelona PG pastry shop that baked beautiful trays and I could not resist, I told myself I had to try. I used a Petra 1 flour, I had to add a few ml more milk (but I only had parz. scr.) to be able to work it. Now my dough is in the fridge. We hope well for tomorrow! I'll let you know…Hi

Ada Parisi 14 April 2020 - 12:15

Hi Cili! Thank you for your trust. Is’ normal that you had to add a little’ of liquid because Petra 1 absorbs more than one zero. It does nothing that is partially skimmed. I recommend the rising times, wait for the dough to double and then the brioches to be nice puffy before baking. I don't know about you but it's cold here today, so I recommend oven with the light on and not room temperature. ADA

Ilaria 7 April 2020 - 00:23

Hello, I would like to know if it's okay the flour 00 special for cakes. Among the nutritional properties of this flour is written that it has a value of 14% protein. It should therefore be a strong flour (maybe not as much as Manitoba). I can use it? Thanks a lot for the answer

Ada Parisi 7 April 2020 - 11:41

Hi Alex, then for long yeasts a 0 is recommended but if the 00 for cakes has a high protein value you can try. Honestly I'd tell you maybe skip the leavening in the refrigerator because I'm not sure it holds up. Make the dough and make the whole rise at room temperature.

Ilaria 7 April 2020 - 13:20

Thank you very much for the quick response! But if I also make the rise of 24-36 hours at room temperature I do not risk the dough will sour? And do you think the value of 14% of protein is a high value?

Ada Parisi 7 April 2020 - 14:18

Hi Alex, in fact I meant that you have to speed up the leavening by skipping the passage in the refrigerator. So make the dough, you double it at room temperature and then form and make it rise. In the day, not in 24-36 hours but in 8-10 total. With 14% it could withstand ripening in the refrigerator, the problem not only proteins but its strength, which is not only determined by proteins, we should know the strength that is determined by the W. If this was around 250 W we would be at the limits. Maybe you take half a dose and try. ADA

Lucia 26 March 2020 - 08:08

Hi Ada,
big question: but if instead of a strong flour using a flour 00?
Thank you and congratulations for your recipes, I am always a guarantee of success!

Ada Parisi 26 March 2020 - 13:20

Hello Lucy, if you use a 00 which is a weak flour, not stand the long rising, so you have to greatly increase the yeast and make the complete leavening in 3-4 hours. It will be a less good taste and harden before. You should eat them all in a few hours. Let me know

Anna Mazzera 5 May 2020 - 08:43

I also dough a little’ springs but I managed it with very little extra flour, I used manitoba and cloud (0) by Caputo. Good and fragrant but with little accentuated tuppo. Maybe the dough was too soft. They are light and soft!

Ada Parisi 5 May 2020 - 10:55

Hi Anna, Thank you for your trust. The dough must be soft, because its softness is directly proportional to the lightness of the brioche. The tuppo is the most complex part to do, both for forming and inserting. My first tuppies jumped out of the brioche in cooking. I can ask you what kind of yeast you used, how much and if you followed the rest in the refrigerator? A warm greeting, ADA

Clare 25 March 2020 - 17:26

I can not wait to try this recipe! You can replace the flour with flour Manitoba “0”?
Thanks in advance

Ada Parisi 26 March 2020 - 13:22

Hello Clare, Yes you can, indeed Manitoba is a 0 with a particular name. Let me know, ADA

Clare 3 April 2020 - 18:19

Thanks a lot for the answer! I made these days and came delicious! To be the first attempt I am very satisfied and next time it will get even better ;)

Ada Parisi 3 April 2020 - 18:22

Thanks Clare, I'm very happy. Then if it's your first time even happier. A warm greeting

Emanuela 19 March 2020 - 09:21

As always, your recipes are a poem to read and a pleasure to look at photos. Now that we are all locked up in quarantine is the right time to try this recipe that takes time and a lot of attention. I look forward of being able to enjoy delicious!

Ada Parisi 19 March 2020 - 11:53

Hello Emanuela! It is this recipe requires minimal experience with leavened, time and patience. Already have the last two is a luxury… I'm sure it will do you good, Let me know. ADA

Enza 7 November 2019 - 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,?

Ada Parisi 7 November 2019 - 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

Francesca 29 July 2019 - 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

Ada Parisi 30 July 2019 - 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.

Lunaria 11 July 2019 - 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

Ada Parisi 11 July 2019 - 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

luigi 5 June 2019 - 13:31

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

Ada Parisi 5 June 2019 - 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

Monica Garden 19 May 2019 - 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??

Ada Parisi 20 May 2019 - 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.

Enza 6 April 2020 - 12:49

Hello . I put the ingredients as shown but the sugar in the dough remained grossly so it feels slightly to the touch? It is a problem. ? The last time instead put all ingredients except butter and I had no problems. Often I notice that in these mixes the sugar and the eggs are then put though it seemed as if he amalgamassero the ingredients well. Thanks for the clarification.

Ada Parisi 6 April 2020 - 14:23

Hi Enza, it usually starts after sugar, impasto strung, because it tends to dissolve the dough. I suggest you use that extra fine and, when you feel to the touch, in any case then it melts in leavening. But if you're good at putting it before why not. Let me know. ADA

Goul 9 May 2019 - 00:14

The recipe is completely wrong in the proceedings.

Ada Parisi 9 May 2019 - 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.

chriss 26 April 2019 - 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

Ada Parisi 26 April 2019 - 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.

Joseph 5 April 2019 - 20:13


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


Ada Parisi 5 April 2019 - 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

elisabetta 28 February 2018 - 12:59

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

Ada Parisi 1 March 2018 - 11:25

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


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