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Brioches with the tuppo
ingredients
servings
14
Manitoba flour
500 grams
Butter
80 grams
Semiskimmed milk
175 grams
Eggs
2 unit
Egg, yolk
1 unit
Salt
10 grams
Fresh brewer's yeast
15 grams
Desserts from Italy - Sicilia
Brioches with the tuppo
Brioches with the tuppo
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sicilian brioches
preparation
step 1
Melt the butter in a bain-marie and allow to cool
step 2
Whisk the eggs with the sugar until frothy
step 3
Dissolve the yeast in warm milk and add it to the eggs, stirring well
step 4
Add the butter, continuing to mix
step 5
Add the sieved flour little by little and finally the salt
step 6
Transfer to a pastry board and knead for 10 minutes
step 7
Form a ball and leave to rise in a buttered bowl covered with foil until doubled
step 8
Transfer to a pastry board, deflate the dough, obtain 80 g balls for the brioche and 7gr for the tuppo
step 9
Widen the surface of the brioches with a thumb and forefinger and place the small ball on it
step 10
Brush the brioches with egg yolk and milk
step 11
Let rise until doubled and cook at 180gr static for 10-12 minutes
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