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Brioche Siciliana #brioches #briochesiciliana #briochesiciliane #briocheconiltuppo #sicilia #sicily #yummy #yummyfood #sogood #delicious #italianfood .

Brioche Siciliana 

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Dough scraper or spatula
  • Kitchen scale (optional, but recommended)
  • Plastic wrap or kitchen towel
  • Baking sheet
  • Parchment paper
  • Oven

Ingredients
  

  • Ingredients
  • For the Brioche:
  • 4 cups all-purpose flour 500g
  • 1/4 cup granulated sugar 50g
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk warmed (120ml)
  • 4 large eggs at room temperature
  • 1 cup unsalted butter softened (227g)
  • Zest of 1 orange optional
  • Zest of 1 lemon optional
  • For the Egg Wash:
  • 1 egg beaten
  • 1 tablespoon milk

Instructions
 

  • Method
  • Step 1: Prepare the Dough
  • Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5–10 minutes until it becomes frothy.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
  • Combine Wet Ingredients: Make a well in the center of the flour mixture and add the eggs, yeast mixture, and citrus zest if using. Mix with a whisk until combined.
  • Incorporate Butter: Gradually add the softened butter to the dough. Use a spatula or your hands to knead until the dough is smooth and elastic. This may take about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
  • Step 2: First Rise
  • Let it Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
  • Step 3: Shape the Brioche
  • Punch Down: Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface.
  • Divide the Dough: Cut the dough into 10 equal pieces. Roll each piece into a ball and then into a long rope, about 12 inches long.
  • Form the Braids: Take three ropes and braid them together, pinching the ends to secure. Place the braided dough onto a parchment-lined baking sheet. Repeat with the remaining pieces.
  • Step 4: Second Rise
  • Let it Rise Again: Cover the shaped brioche with a kitchen towel and let them rise again for about 30 minutes until puffy.
  • Step 5: Preheat and Prepare for Baking
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the tops of the brioche with the mixture.
  • Step 6: Bake
  • Bake: Bake the brioche in the preheated oven for 20–25 minutes, or until golden brown. A toothpick inserted into the center should come out clean.
  • Step 7: Cool
  • Cool: Allow the brioche to cool on a wire rack for about 10 minutes before serving.
  • Variations
  • Chocolate Chip Brioche: Add 1 cup of chocolate chips to the dough before the first rise.
  • Nutty Brioche: Incorporate chopped nuts such as almonds or hazelnuts for added texture.
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum.