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    Home » Recipes » Bread

    Sicilian Brioche (Brioche col Tuppo)

    Published: Aug 20, 2018 · Modified: May 25, 2021 by Neriz · This post contains some affiliate links.

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    Jump to Recipe

    Bring a piece of Sicily into your home with this traditional Italian bread.  Delicious and easy to make, Sicilian Brioche (Brioche col Tuppo) will surely become one of your favorites for breakfast or snacks!  The easiest brioche recipe you can find! 

    Brioche col Tuppo dusted with powdered sugar, with a tray full of brioche in the background.

    (*This post contains some affiliate links)

    As promised in my post for Sicilian Almond Granita, the other half of the combo is Sicilian Brioche.  It does not matter what part of Sicily when you ask for almond granita, they always ask if you want a brioche with it – it’s a match made in heaven. 

    The locals call it ”brioche col tuppo” because of the bun on top — or chignon as its literal translation in Sicilian.

    Sometimes called Italian brioche, this brioche is not as buttery as the French one, and it’s slightly sweeter because of the honey added to the dough.  

    But the best part is that there is no need to rest the dough overnight, so you do not need to plan too much in advance to enjoy it.

    IF YOU WANT MORE TRADITIONAL SICILIAN RECIPES, THEN YOU WILL LIKE THESE POSTS!

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      Panelle (Sicilian Chickpea Fritters)
    • An overhead shot of a basket of Biscotti Regina, served with coffee.
      Sicilian Sesame Seed Cookies (Biscotti Regina)

    Ingredients

    May2021 Updated image for ingredients needed for making Sicilian brioche at home.
    • Milk – full cream milk, if possible.
    • Yeast – I always use active dry yeast for this Italian bread.
    • Butter – melted, unsalted butter.
    • Salt – you need to use less if you are using salted butter.
    • Sugar – regular white sugar.
    • Honey – just use your favorite brand.
    • Eggs – you would need this for the dough, as well as for egg wash.
    • Bread flour – this type of flour is excellent for this Sicilian brioche recipe.
    Freshly baked Sicilian brioche cooling on a rack.

    Preparation

    Start by mixing three-quarters of a cup of warm milk with yeast, then set aside until foamy (photo 1).

    Using a stand mixer’s bowl, combine and mix three and a half cups of flour, salt, and sugar.

    Add yeast mixture, two eggs, melted butter, and honey into the bowl (photo 2).

    Mix until the dough becomes smooth but slightly sticky.  If the dough is too wet, slowly add the remaining half cup of flour.

    Form Italian brioche dough into a ball and place it into an oiled bowl (photo 3).

    May2021 Updated first part of a collage of images showing the step by step process of making Sicilian brioche.

    Cover with a clean kitchen cloth and set aside until it doubles in size. It usually takes at least 90 minutes for me.

    Uncover the dough, transfer it to a flat surface and divide it into twelve portions (photo 4).

    Form each part into a Sicilian brioche by taking a smaller piece of dough, form it into a ball and place it on top of each bigger ball of dough.

    Place each brioche on a baking tray lined with baking paper (photo 5).

    Cover the tray with a clean kitchen cloth and set it aside until puffy and almost doubled in size.

    May2021 Updated second part of a collage of images showing the step by step process of making Italian brioche at home.

    Once the brioche is ready, heat the oven to 180°C (375°F).

    Combine the remaining egg with two tablespoons of milk for the egg wash.

    Brush each piece of brioche with the egg wash using a pastry brush (photo 6).

    Place the tray in the lower half of the oven for the first twelve minutes and move the baking tray in the center for the remaining seven to eight minutes.

    Remove the tray of Sicilian brioche from the oven and set it aside for about ten minutes to cool.  

    Serve with sprinkled icing sugar on top, if desired.

    Italian briocke on a cooling rack, dusted with powdered sugar.

    Helpful tips

    • Do not add all the flour at once.  Leave half a cup and then add it slowly (a tablespoon at a time) if you feel that the dough is too wet.
    • Manually kneading the dough is feasible if you don’t have a stand mixer — but it will take considerable effort and time.
    • Do not forget to place the tray of Italian brioche on the lower part of the oven first to avoid getting the ”tuppo” too dark.
    A Sicilian brioche on a plate, dusted with powdered sugar, ready for serving.

    Recipe variation

    • All-purpose flour. You can use it instead of bread flour, but do not expect the result to be as fluffy.  Also, since bread flour needs more moisture, the dough will be wetter when using all-purpose flour.
    • Honey substitute.  As raised by one of the readers in the comment section, yes, molasses is an excellent alternative to honey. No difference in the finished product at all.

    FAQs

    What can I serve with it?

    Almond granita. Yep, that’s how Sicilians typically enjoy their brioche.

    If you’re worried that the combination of the Sicilian brioche with the granita is TOO sweet, it is NOT.

    Since the granita is ice cold, its sweetness is lessened – hence, the slight sweetness coming from the warm brioche puts it back to the right spot.  

    Another way to serve it is with ice cream.

    Most gelateria in the south of Italy (not just Sicily) would have Sicilian brioche because they slice it in the middle and place the ice cream inside, like a sandwich. 

    How do you eat a Sicilian brioche?

    That’s easy. You detach the ”tuppo” and then dunk it in the granita or ice cream.  Yum! 🙂

    Can I use the leftovers for something else?

    Breadcrumbs! It is actually my favorite bread to make into breadcrumbs (my husband thinks it’s weird because there’s a hint of sweetness in them). 

    Using your hands, tear them into smaller pieces and let them dry naturally or in the oven.  Then use a blender or food processor to grind them into smaller bits.  

    If you have not made your own breadcrumbs, give it a try with this Sicilian brioche! 

    Text for Roundup Sections
    • Latest (Oct22) feature image for Authentic Italian Bread recipes post.
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
    Italian briocke on a cooling rack, dusted with powdered sugar.

    Sicilian Brioche Recipe

    Bring a piece of Sicily into your home with this traditional Italian bread.  Delicious and easy to make, Sicilian Brioche will surely become one of your favorites for breakfast or snacks!  The easiest brioche recipe you can find! 
    5 from 2 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Italian
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Resting time: 2 hours
    Total Time: 1 hour
    Servings: 12
    Calories: 229kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Stand Mixer
    • Dough Cutter
    • Rectangular Baking Tray
    • Baking Paper
    • Basting/Pastry Brush

    Ingredients

    • 3/4 cup milk (+2 tbsp for egg wash)
    • 2 & 1/4 tsp active dry yeast
    • 3 & 1/2 to 4 cups bread flour
    • 1 tsp salt
    • 5 tbsp sugar
    • 3 medium eggs, (2 for the dough, 1 for the egg wash)
    • 1 tbsp honey
    • 1/3 cup butter, unsalted, melted
    • powdered sugar, for serving (optional)

    Instructions

    Preparing the brioche dough:

    • Start by mixing 3/4 cup of warm milk with the yeast, then set aside until it's foamy.
    • Using a stand mixer's bowl, combine and mix 3 & 1/2 of bread flour, salt, and sugar.
    • Add the yeast mixture, 2 eggs, melted butter, and honey into the bowl.
    • Mix until the dough becomes smooth but slightly sticky.  If the dough is too wet, slowly add the remaining half cup of flour.
    • Form Italian brioche dough into a ball, place it into an oiled bowl and cover with a clean kitchen cloth.
    • Set aside until it doubles in size. It typically takes at least 90 minutes for me.
    • Uncover the dough, transfer on top of a flat surface and divide it into 12 portions.

    Forming and baking Sicilian brioche:

    • Form each part into a brioche by taking a smaller piece of dough, form it into a ball and place it on top of each bigger ball of dough.
    • Place each brioche on a baking tray lined with baking paper.
    • Cover the tray with a clean kitchen cloth and set aside until puffy and almost doubled in size (about 30-45 minutes).
    • Once the brioche is ready, heat the oven to 180°C (375°F).
    • Combine one beaten egg with two tablespoons of milk for the egg wash.
    • Brush each piece of brioche with the egg wash using a pastry brush.
    • Place the tray in the lower half of the oven for the first 12 minutes, then move the baking tray in the center for the remaining 7 to 8 minutes.
    • Remove the tray of Sicilian brioche from the oven and set it aside for about 10 minutes to cool.  
    • Serve with sprinkled icing sugar on top, if preferred.

    Notes

    • Cook’sCook’s Tip #1:  Do not add all the flour at once.  Leave half a cup and then add it slowly (a tablespoon at a time) if you feel that the dough is too wet.
    • Cook’sCook’s Tip #2:  Manually kneading the dough is possible if you don’t have a stand mixer — but it will take a considerable effort and time.
    • Cook’sCook’s Tip #3:  Do not forget to place the tray of Sicilian brioche on the lower part of the oven first to avoid getting the ”tuppo” too dark.

    Nutrition

    Calories: 229kcal | Carbohydrates: 35g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 258mg | Potassium: 91mg | Fiber: 1g | Sugar: 7g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Rachel

      January 03, 2018 at 11:19 am

      Is there a substitute for the honey? I’m allergic to honey… Ordinarily I substitute in molasses, but that seems too heavy for brioche…

      Reply
    2. Jean

      June 20, 2019 at 4:20 pm

      How long does it take for the yeast to be “foamy and ready”?

      Reply
      • Neriz

        June 24, 2019 at 9:17 pm

        Hi Jean,

        It normally takes about 5 minutes to start seeing bubbles on top, and then about 10 minutes to see a ‘foamy’ top. Make sure the liquid is not HOT though, just warm. 🙂

        Reply
    3. Marie Perez

      November 26, 2019 at 3:33 am

      5 stars
      These are in the oven and the house smells amazing! Can’t wait to see how they taste!

      Reply
      • Neriz

        November 26, 2019 at 7:08 am

        Enjoy Marie! 🙂

        Reply
    4. Connie

      February 03, 2020 at 4:06 pm

      Can a hand-mixer be used for this recipe?

      Reply
      • Neriz

        February 04, 2020 at 12:39 am

        Hi Connie,

        Unfortunately, a hand-mixer is not strong enough to handle the dough. You can try kneading it manually if you don’t have a stand mixer. I’ve done that a couple of times — quite relaxing to be honest. 🙂

        Reply
    5. Mo

      April 05, 2020 at 9:14 pm

      Hi, my daughter and I have tried making this recipe today but our yeast did not seem to activate.
      We made a second batch where the milk yeast mix still did not foam up. We are using a dried yeast. What actual weight of dried yeast should we use?
      Thank you

      Reply
      • Neriz

        April 06, 2020 at 6:30 pm

        Hi Mo,

        I am sorry to hear that. Maybe the milk is too warm? Too high temperature would kill the yeast. As for the weight, it’s equivalent to one envelope, which contains 7 grams.

        If you have not tried it yet, try dipping a finger in the milk. If it feels too warm, then it probably is. That’s my usual way of testing the liquid for the yeast (whether milk or water). Sorry, if it’s not too precise.

        Hope you have better luck on your next attempt, though.

        Reply
    6. You Ke Ren

      July 14, 2020 at 7:26 am

      Hi
      In step 6, How long will it take the brioche to double in size?

      Thanks in advance

      Reply
      • Neriz

        July 18, 2020 at 9:08 pm

        If you live in a warm place, 30 minutes is enough to make them puffy. It generally takes me 30 minutes here in Stockholm during the summer, and an hour in winter. Hope you enjoy them! 🙂

        Reply

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