Sicilian brioche buns

Sicilian brioche buns

  • Ingredients for 8–9 brioche buns

    • 500 g Manitoba flour (strong bread flour)
    • 1 whole egg
    • 200 g water or milk (alternatively, 100 g water + 100 g milk)
    • 15 g fresh baker’s yeast
    • 80 g softened butter
    • 100 g granulated sugar
    • 8–10 g salt
    • Grated zest of 1 orange
    • 2 teaspoons honey
  • Difficulty Level:
  • Ready in about 2 and a half hours

Procedure

Method

Two hours before preparing the brioche dough, place the grated zest of one orange and the honey in a small bowl. Mix well and cover tightly with plastic wrap.

Let it marinate for at least 2 hours. This step is important because, during the marinating process, the flavors blend together, creating the characteristic aroma of brioche.

Preparation

Place the ingredients into the mixing bowl of your stand mixer in the following order: milk, egg, sugar, flour, butter, and yeast.

Start mixing at low speed (speed 3) for a few minutes, then add the salt. After the first 5 minutes, increase the speed (to about 8–10) and continue kneading until the dough becomes smooth and uniform.

After about 10–12 minutes of kneading, transfer the dough to a bowl, cover it with plastic wrap, and let it rise at room temperature until it has nearly doubled in volume (about 2 hours).

Shaping

Divide the dough into two pieces for each brioche: a larger piece of about 100 g for the base and a smaller piece of about 20 g for the “tuppo” (the top knot).

It is important to weigh the dough pieces to ensure all brioches are the same size and remain balanced during proofing and baking.

Place the larger dough ball on a baking tray lined with parchment paper. Press the center with your thumb to create a deep indentation, almost reaching the tray. Firmly place the smaller dough ball (“tuppo”) on top.

Arrange the brioches on the tray, leaving at least 6–7 cm (2½–3 inches) between them. Cover with plastic wrap and let them rise again.

When the brioches have doubled in size, brush them with egg yolk and bake in a fan-assisted oven at 180°C (355°F) for 15–20 minutes.

Your Sicilian brioche col tuppo are now ready to enjoy. They can be filled with ice cream or served with granita.

Tips

For the best Sicilian brioche, make sure all ingredients are at room temperature before you begin.