Sicilian Brioche pic1
Sicilian Brioche
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
The perfect match for almond granita! You can enjoy a Sicilian Brioche for snack or breakfast -- same as how Sicilians prefer it!
Course: Bread
Cuisine: Italian
Servings: 16
Calories: 200 kcal
Author: Neriz
  • 3/4 cup milk (+2 tbsp for egg wash)
  • 2 & 1/4 tsp active dry yeast
  • 3 to 4 cups bread flour
  • 1 tsp salt
  • 5 tbsp sugar
  • 2 eggs (+1 for egg wash)
  • 1 tbsp honey
  • 1/3 cup butter, melted
  • icing sugar for serving (optional)
  1. Warm up the ¾ cup milk and combine with yeast. Set aside until foamy and ready.
  2. Combine 3 ½ cups of flour, salt and sugar in a mixing bowl. Mix.

  3. Add yeast mixture, eggs, melted butter and honey into the flour. Mix until the dough becomes smooth, but slightly sticky. If the dough is too wet, slowly add the remaining ½ cup of flour.

  4. Place ball of dough in a clean bowl and cover with plastic wrap. Set aside until it doubles in size. This normally takes 1 ½ to 2 hours for me.

  5. Divide dough into 12 pieces and form each piece 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.

  6. Place each dough of brioche in a baking pan lined with baking paper. Cover with clean kitchen cloth and set aside for 2 to 3 hours.

  7. Once the brioche has slightly puffed up, heat up the oven – 180 degrees C (375 degrees F).

  8. Combine 1 beaten egg with 2 tbsp milk for egg wash and brush each piece of brioche with it.

  9. Place baking pan in the lower half of the oven for the first 12 minutes and move baking pan in the center for the remaining 7 to 8 minutes.

  10. Set aside for around 10 minutes to cool. Serve (with sprinkled icing sugar on top, if desired).