Directions
Brioche with il tuppo are the splendid, very soft croissant-like you will find throughout Sicily, excellent if filled with coffee granita, but delicious even if you stuff them with whipped cream or ice cream.
Today we will provide you with the recipe to make these soft croissants at home, so that you can eat them whenever you want, even for breakfast they are excellent. And remember that you can also freeze the dough before the second rising and then cook them when you need them.
There are no particular difficulties in dealing with the recipe of the Sicilian brioches with tuppo, the process is very simple, it is only leavened brioche dough, brushed with egg, milk and sugar and then baked in the oven. If you have a kneading machine use it because it helps not only to relieve fatigue and save a lot of time, but also because with you will be able to make a much more elastic dough and therefore the final brioche will be enormously softer. No baker or pastry chef in the world makes buns, bread or cakes with his hands anymore, so there is no reason for you to do it, uselessly wasting time.
Ingredients and doses for making the Sicilian brioches con il tuppo
- 500 grams of flour
- 260 ml of whole milk
- 20 grams of brewer’s yeast
- 120 grams of sugar
- 120 grams of butter
- 4 eggs
- 2 ml of orange blossom essence or organic grated orange peel
How to make Sicilian brioches con il tuppo
As said, the recipe is very simple, the hardest part is not to eat all the croissants once you have cooked them!
Joking aside, let’s start with the recipe: melt the yeast in a little bit of warm milk and stir until it melts. Pour the flour into the bowl of the kneading machine, sifting it, then add the milk and start kneading at low speed. Add the yeast, sugar, eggs and the essence of orange blossom. After 2-3 minutes, start adding the butter a little at a time: for convenience, divide the 120-gram piece into 6 portions. The butter must be at room temperature, but not melted.
Let the mixer knead for at least 15 minutes, then turn off, take the dough and place it in a floured bowl and cover with a kitchen towel. Let the dough rest for at least 3 hours.
After three hours, divide the dough into 8 balls of medium size and 8 smaller balls, of the size of a ping pong ball.
Line a baking sheet with parchment paper and lay the big balls on it, on which you will put the smaller balls, planting them with firm delicacy in the middle.
Turn on the oven and set the temperature at 180 degrees and when the oven is hot, bake the croissants for 18-20 minutes.
When they are burnished, but be careful, do not burn or be too dark, turn off the oven and let them cool.
Now you have only the embarrassment of the choice: you can eat the croissants col tuppo for breakfast instead of the usual industrial snacks, dipping them in the cappuccino. You can stuff them with ice cream, granita, whipped cream or even chocolate cream.
