Brioche col Tuppo from Italy
Ingredients
- 500 g flour (type 550)
- 100 ml milk (lukewarm)
- 40 g sugar
- 20 g fresh yeast
- 5 g salt
- 100 g butter (room temperature)
- 4 eggs
- 1 whisked egg for spreading
Instructions
- For the brioche col Tuppo, melt the yeast in the lukewarm milk.
- Sift the flour into a mixing bowl. Add sugar, salt and butter (cut into small pieces).
- Add the yeast milk and kneat it roughly.
- Add the eggs one after another. Continue roughly kneading the dough with your hands.
- Knead a smooth, elastic dough using a food processor or by hand.
- Schüssel mit Klarsichtfolie oder einem Küchenhandtuch abdecken und an einem warmen Platz ca. 1 - 2 Stunden (ggf. auch mehr) gehen lassen, bis sich das Volumen ungefähr verdoppelt hat.
- Dust the work surface with flour.
- Knead the dough well with your hands on the floured work surface and divide it into 12 equal pieces. Separate a piece about the size of a praline from each of these pieces.
- Shape the dough pieces into large and small balls.
- Press in the middle of each large ball at the top a notch with your thumb. Place the small ball in this notch and press down lightly.
- Spread Brioche col Tuppo with the whisked egg, place them on a baking sheet lined with baking paper and let them rise for another 30 minutes.
- Pre heat the oven to 180 degrees celcius.
- Bake the brioche col tuppo for about 15 minutes on the middle rack until golden-yellow.
Notes
Be sure to serve the brioche fresh or freeze them immediately after baking.
They taste just as good on their own as they do with butter and jam.
In Sicily, where Brioche con Tuppo originally come from, they are often served with Grantia (slush ice cream) or as ice cream sandwich (cut open and filled with ice cream scoops).