Italian food: Impasto della Brioche Siciliana (Sicilian Brioche Dough)

Sicilian Brioche, known locally as “Brioche col Tuppo,” is a traditional Sicilian pastry renowned for its soft, slightly sweet texture and distinctive topknot (“tuppo”). Originating from Sicily, this brioche is often enjoyed with a refreshing granita or gelato, especially during the warm summer months.

Notes:

The dough should be soft and slightly sticky. If it’s too wet, add a small amount of flour; if it’s too dry, add a bit more warm milk.

The “tuppo” (topknot) is a traditional feature of Sicilian brioche. Ensure it’s securely attached to prevent it from falling off during baking.

For an authentic Sicilian experience, enjoy the brioche with a refreshing granita or a scoop of gelato.

Ingredients:

• 450 g (3 1/2 cups) all-purpose flour
• 150 g (1 1/4 cups) Manitoba flour (high-protein flour)
• 75 g (1/3 cup) sugar
• 1 teaspoon honey
• 300 ml (1 1/4 cups) warm milk
• 6 g (2 teaspoons) active dry yeast
• 1 pinch of salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• 100 g (1/2 cup) unsalted butter, softened
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Equipment Needed:

• Stand mixer with dough hook attachment
• Mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Pastry brush
• Oven
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Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm milk, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. Prepare the Dough:
   • In the bowl of a stand mixer, mix together the all-purpose flour, Manitoba flour, sugar, salt, vanilla extract, and citrus zests.
   • Add the yeast mixture and the egg to the dry ingredients.
   • Using the dough hook attachment, mix on low speed until the dough begins to come together.
   • Gradually add the softened butter, a few pieces at a time, allowing each addition to be fully incorporated before adding more.
   • Continue kneading on medium speed for about 10 minutes until the dough is smooth and elastic.
3. First Rise:
   • Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for approximately 2 hours, or until it has doubled in size.
4. Shape the Brioche:
   • Preheat your oven to 180°C (350°F).
   • Line a baking sheet with parchment paper.
   • Punch down the dough to release air bubbles.
   • Divide the dough into 8 equal portions (approximately 100 g each).
   • For each portion, take a small piece (about 20 g) and set it aside.
   • Shape the larger portion into a ball and place it on the prepared baking sheet.
   • Roll the smaller piece into a ball and create a small indentation in the center of the larger ball. Place the smaller ball into this indentation, pressing it gently to secure it.
   • Repeat this process for all portions.
5. Second Rise:
   • Cover the shaped brioche with a damp cloth and let them rise for an additional 1 hour, or until they have doubled in size.
6. Bake:
   • In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash.
   • Gently brush the tops of the brioche with the egg wash.
   • Bake in the preheated oven for 20-25 minutes, or until the brioche are golden brown.
   • Remove from the oven and allow them to cool on a wire rack.

Variations and Tips:

• Flavor Enhancements: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a spiced flavor.
• Dairy-Free Option: Substitute the butter with an equal amount of dairy-free margarine.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
• Storage: Store the brioche in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; reheat in the oven before serving.
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Nutritional Information (Per Serving):

I hope this guide has made making it a little less daunting. Have you tried it before, or is this your first time attempting it? Please, be honest and let me know in the comments below. I love hearing feedback from real people like you!