Italian·Breakfast
Sicilian Brioche col Tuppo
A light, airy, and buttery Sicilian specialty characterized by its signature 'tuppo' (hair bun) top. This enriched dough is infused with orange zest and honey, making it the traditional choice for serving with coffee or stuffing with gelato.
Prep
30m
Cook
25m
Total
235m
Serves
8
Method
- 01
Combine warm milk, warm water, and honey in a mixing bowl. Sprinkle the yeast over the liquid, whisk gently, and let sit for about 20 minutes until foamy.
Watch · 0:35
- 02
Add orange zest, vanilla extract, sugar, beaten eggs, melted butter, salt, and all-purpose flour to the bowl. Using a stand mixer with a dough hook, mix on low until the dough comes together, then increase speed slightly and knead for 8 to 10 minutes until smooth and elastic.
Watch · 1:21
- 03
Transfer the dough to a lightly buttered bowl. Cover and let rise in a warm spot for about 2 hours, or until doubled in size.
Watch · 3:09
- 04
Degas the dough and divide into 8 equal portions. From each portion, pinch off about 15-20% of the dough to form a small ball (the tuppo). Shape the remaining large piece into a smooth, tight ball and place on a Silpat-lined baking sheet.
Watch · 3:56
- 05
Press a deep well into the center of each large bun using floured fingers. Shape the small dough balls into a slight cone shape and press the pointed end firmly into the well. Place the tray in a cold, turned-off oven and let proof uncovered for 1 hour until doubled.
Watch · 5:13
- 06
Remove buns from the oven and preheat it to 350°F (175°C). Gently brush the buns with an egg wash made of one beaten egg and a splash of milk. Bake for 20 to 25 minutes until beautifully browned. Cool on the pan for 5 minutes before transferring to a wire rack.
Watch · 6:23
From Chef John
“As they probably say in Sicily, only half the bun should see the sun.”
“You are, after all, the Capo of what you brush on the toppo.”