Sicilian brioche or brioche co tuppu
The Sicilian brioche is a sweet made with simple ingredients, but its distinctive shape, with Tuppo, makes it unique. It can be eaten at breakfast instead of a croissant or filled with ice cream or the granita.
recipe given by our chef at .
To refresh the sourdough starter:
70 g flour Manitoba
70 g yeast (sourdough starter)
30 ml water
For the dough:
1kg strong flour (high gluten content as the Manitoba)
150 g sugar
170 g sourdough starter
20 g salt
1 vial orange flavor
1-2 sachets saffron (optional)
1 egg yolk
50 ml milk
if you do not have (or do not want to use) sourdough replace it with 25 g of bewer's yeast
These ingredients are able to feed: 20persons
- This course is: Dolce
- Difficult to prepare: MEDIO
- is a typical course made in: SICILIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
The first thing to do is to refresh the sourdough. Pull it out from the refrigerator, bring to room temperature and take 70 g of it. Then Knead with 70 g of Manitoba flour and 30 ml of water. Let rise until it doubles or triples the volume, it will take about 3-4 hours.
Once you have a sourdough starter refreshed you can proceed with the preparation of the genuine dough of the brioche.
Place in a large bowl the flour, sourdough (or brewer's yeast dissolved in milk), eggs, salt, sugar, butter, lemon peel, orange peel, aroma of orange, the saffron and milk and knead vigorously. The dough should be soft and be very sticky at first. Continue to knead until the mixture comes off the bowl. It must be compact, smooth and very elastic.
Now continue on a pastry board, form a rectangular loaf and flatten, then run the folds in three layers (as shown in the figure), rotate 90 degrees and flatten again with his hands, performing again the folds. This process helps the dough strong and elastic. The folds should be performed for 2-3 times. Finally, form a ball, place it in a bowl, cover and let it rise until the dough has doubled.
I had to leave the dough all night long, about 12 hours, but as you well know, the times with the sourdough starter are very approximate, depend on the strength of your sourdough starter and temperature.
When the dough has doubled, cut pieces of dough about 85 g, 2 folds do again and form a ball, and later take a piece of dough about 15 g and perform the same process. Press with a finger in the center of the ball from 85g to form a small hole above which you are going to place the ball smaller. Continue this process for the rest of the dough, sprinkle with a beaten egg yolk with about 50 ml of milk.
Make it rise until the brioche double in volume (have occurred for me 5 hours) and then bake at 200-220 C for about 15-20 minutes.
Since this is a leavened dough the choice of flour (rich in gluten, such as Manitoba) and the working of the dough are two fundamental aspects for the success of this preparation. With regard to the working of the dough, especially if you do not have a kneading machine, it is good to remember that this has to be worked long and must be subjected to the procedure of the folds. In this way you will get a well-worked dough and suitable for leavening.