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!
Servings: 12
Calories: 229kcal
Equipment
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.
Video
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