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the Sicilian brioche bread recipe: Italian breakfast for paradise deserving people

the authentic Sicilian brioche bread recipe: bake it and dip in pistachio, coffee or almond granita


The real Sicilian brioche bread recipe: an Italian sweet bread traditionally dipped in granita. Get this & more Italian bread recipes on Gourmet Project.
The real Sicilian brioche bread recipe: an Italian sweet bread traditionally dipped in granita. Get this & more Italian bread recipes on Gourmet Project.


dear heaven-aspiring friends,

here’s the recipe for homemade Sicilian brioches

To deserve paradise, you must turn on the oven, even if it’s 100 degrees out there.

And make this slurpy Italian brioche recipe.

{Go to another room and come back when the sweet aroma starts calling your name… }


5.0 from 5 reviews
sicilian brioche (for the granita)
recipe type: authentic Italian recipes
cuisine: italian
serves: 6 brioches
  • 250 gr (8.8 oz) of Manitoba flour (or a substitute)
  • 100 ml (3.4 oz) of milk
  • 40 gr (1.4 oz) of sugar + a few tablespoons
  • 50 gr (1.7 oz) of butter, room temperature
  • 1 teaspoon of salt
  • 2 eggs
  • 5 gr (0.2 oz) of dried active yeast
  • 1 teaspoon of vanilla extract
how to
  1. Slightly heat milk, add yeast and mix.
  2. Mix flour and sugar. Add milk, vanilla extract and salt, and mix.
  3. Add the butter and start kneading. Add 1 egg and knead until totally absorbed and a resultant elastic smooth dough.
  4. Pour it in a glass bowl, cover it with a kitchen cloth and let rise 2 hours.
  5. Divide the dough into 6 pieces. Tear off a small piece from each and form two balls, by working the dough with your hands: a big one and a tiny one, called “tuppo”.
  6. Press down the big sphere and press your fingertip on the top of it to create a concavity for the smaller one. Place them, one over the other one, on an oven sheet, lined with parchment paper.
  7. Blend the remaining egg with two tablespoons of sugar. Brush the brioches with the egg mixture.
  8. Let the brioches rise one hour, covered with a cloth.
  9. Preheat oven to 350° F (180°C).
  10. Brush the brioches again with the egg mixture and bake them 15-20 minutes, until golden brown.
  11. You can have them hot or cold. But, don’t forget the granita;-).


more Sicilian recipes

Are you obsessed with Sicilian food? Cause I am, and I am looking for partners in crime:





Take a bite of brioche.

Now another.

Now tear off a piece and dip it in the almond granita.

Close your eyes and visualize:

views of Ortygia
views of Ortygia


  • your feet in a deep blue sea
  • white decadent walls around you
  • magnificent cathedrals that you’ll visit later in the morning
  • shiny happy people that smile at you
  • art infused landscapes that you’ll remember forever
views of Ortygia
views of Ortygia


You’re in Sicily!

And you’re tasting an authentic Italian brioche.

Now go back to the plain brioche.

And repeat all the above.

That’s breakfast, when you deserve paradise.



*this was the last post of the three legs project: take a look at all the recipes. Don’t miss the tomato salad, or the trapanese pesto, or wait wait, the cannolo cake!!!

And if you are over authentic Italian recipes, but still want Sicilian flavors (for fun and for good), try the Sicilian inspired ceviche.

It’s light enough to compensate breakfast 🙂


last pics from Syracuse:



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The Gourmet Mag_Italian food magazine_Yellow Issue_Winter 2018






  1. Wow amazing photos! This brioche looks incredible and I love the sound of dipping it in almond granita. Paradise indeed! 🙂

  2. I love brioche but have always thought it too complicated and long winded to make myself. You make it sound so deliciously easy. Thanks for sharing.

  3. I just discovered your blog today through a pinterest photo. What beautiful photographs, full of imagination! They took me to another world. Thank you for sharing your vision with the rest of us.

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