Brioscie cu tuppu
Brioches are delicious, soft, tender
bread-rolls, rich with butter and eggs.
The brioches are offered in
bakeries, bars, fast food and take out food shops; they are served with marmalade or with gelato at breakfast,
at tea time or as a snack all day long!
In the province of Palermo and in
Palermo, the brioches are also filled with sweet-smelling and fine flavored meat ragu’ and peas to became tasty
nosh specialties called ravazzate which are baked and rizzuoli which are fried.
The dough to prepare the brioches can be kneaded by hand, but it is a hard
job that will present some difficulties: we suggest using an electric mixer in order to simplify this part of
1 ½ lb. unbleached all purpose flour - Divided
½ cup of milk
1 oz. fresh active yeast
2 oz. sugar
12 oz butter, at room temperature
6 medium eggs
¾ teaspoon of salt
Egg wash. 1 egg beaten with 2 tablespoons of water and a
pinch of salt
The Starter for the
In a small bowl dissolve ¼ of a cup of warm water with the yeast. In a
larger bowl mix the sugar and 1 cup of the weighted flour, add the milk and the yeast mixture; combine until it
is well blended and a soft dough is obtained. If it is too dry add some water (no more than ¼ of a cup), if it
is too watery add some of the flour (no more than 2 oz.).
Make a ball and with a sharp knife make a cut crosswise on the top to
facilitate the dough to rise; cover and set aside in a warm place until it almost doubles in size, 1 to 2
Place into the mixer the remaining flour and the starter, use the paddle and
start to mix at a slow speed.
Add the eggs, 1 at a time, and wait until each additional egg is absorbed
into the dough, before adding more.
Add the butter, a small piece at a time and wait until each piece is
absorbed into the dough, before adding more.
Add the salt, increase the speed to a medium and beat for 3 minutes.
At the beginning the dough will appear crumbled and sticky but as it kneads
it will turn into a shiny and elastic dough.
Scrape the dough from the side and bottom of the bowl and change the paddle
to a dough hook. At a medium speed, knead dough and after a while the dough will pull away from the side and
bottom of the bowl and it will be soft and satin.
Total time to mix the dough should be between 15 to 20
Remove the hook, cover the dough and let it rest for about 2 hours in a warm
place: dough should almost double in size
After 2 hours: place the dough onto a floured surface and fold it a few
times to form a ball, transfer it into a greased bowl and refrigerate overnight or at least for 5 hours, before
The rest period in the refrigerator will mature the dough, it will chill the
butter and make the dough firm and easily to handle.
Transfer the chilled dough onto a lightly floured surface and divide it into
One piece at a time, knead it briefly and divide it into 4
pieces. Repeat and at the end you will have a total of 16 pieces of
dough; keep them refrigerated
Of the total 16 pieces, use 15 portions to make the brioches and 1 piece for
garnish, the tuppo.
Briefly knead a piece of dough at a time, make it round and shape with your
hands to resemble a bread roll. Place each piece on top of a clean and lightly dusted kitchen towel and
Repeat this operation until you make the 15 buns.
Briefly knead the remaining piece of dough; stretch and hand roll it into a
strip 15 inches long. Cut at 1 inch intervals and shape each piece into a little ball.
Using your finger wet the top of
each brioche and place one little ball on the top, the tuppo.
Rest them in a warm place for about
Proceed with the baking: place the
brioches into a baking pan greased or lined with parchment paper and
lightly brush the brioches with the egg wash.
Bake at 375 degrees, for a total of
Check after 15 minutes and if they
are baking too fast, tent with aluminum foil and bake for the additional 10 minutes, or until they are a golden