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Panettone!
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
Sicilian brioches
Melt the butter in a bain-marie and allow to cool
Whisk the eggs with the sugar until frothy
Dissolve the yeast in warm milk and add it to the eggs, stirring well
Add the butter, continuing to mix
Add the sieved flour little by little and finally the salt
Transfer to a pastry board and knead for 10 minutes
Form a ball and leave to rise in a buttered bowl covered with foil until doubled
Transfer to a pastry board, deflate the dough, obtain 80 g balls for the brioche and 7gr for the tuppo
Widen the surface of the brioches with a thumb and forefinger and place the small ball on it
Brush the brioches with egg yolk and milk
Let rise until doubled and cook at 180gr static for 10-12 minutes
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