brioche recipe from Sicily: breakfast for paradise deserving people

Brioche recipe: the authentic Sicilian brioche.

Bake it and dip in pistachio, coffee or almond granita.

brioche recipe from Italy
brioche recipe buns #gourmetproject #italianrecipes


Italian brioche buns are the traditional Sicilian breakfast or snack. They may be filled with gelato or granita, or served aside for you to tear off a piece of brioche bread at the time and dip it into any of the above.

Dear heaven-aspiring friends, here’s the brioche bread recipe for homemade Sicilian buns.

brioche recipe dough
brioche recipe buns leavening #gourmetproject #italianrecipes


But to deserve paradise, you must turn on the oven, even if it’s 100 degrees out there. Make the brioche doughform the rolls, display them on a sheet, and go to another room while they bake. Come back when the sweet aroma starts calling your name…

If it’s Winter, remember leavening is going to be tricky: to rise, place the dough in the oven, light on.

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brioche recipe

The authentic Sicilian brioche recipe.

Course authentic Italian recipes
Cuisine Italian
rising time 3 hours
Total Time 1 hour 15 minutes
Servings 6 brioches
Calories 111 kcal
Author Claudia Rinaldi | Gourmet Project


  • 8.8 oz Manitoba flour (or a substitute) 250 gr or 1+1/2 cups + 2 tablespoons
  • 3.4 oz milk 100 gr or 1/2 cup
  • 1.4 oz sugar + a few tablespoons 40 gr or 2 tablespoons
  • 1.7 oz butter, room temperature 50 gr
  • 1 teaspoon of salt
  • 2 eggs
  • 0.2 oz dried active yeast 5 gr or 1/2 cube of fresh brewer's yeast
  • 1 teaspoon of vanilla extract


  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.

  4. Cover it with a kitchen cloth and let rise 2 hours. If it's Winter, place the bowl inside the oven with the light on and a kettle with boiling water next to it, this will help it leaven.

  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”. It will be a sticky dough so work it on a floured surface and add some flour to the dough if needed, but as little as you can.

  6. Put the big balls on an oven sheet, lined with parchment paper. Place the small balls on top of the big ones and press a little to fix them.

  7. Let the brioches rise two hours, covered with a cloth (inside the oven if it's Winter).

  8. Mix the remaining egg with two tablespoons of milk. Brush the brioches's surface with the egg mixture.

  9. Preheat oven to 350° F (180°C).
  10. Bake 15-17 minutes, until golden brown.

  11. You can have them hot or cold. But, don’t forget the granita ;-).
brioche recipe buns with sugar
brioche recipe from Sicily


“…Remember starving Israelites saved by manna from Heaven?

Well, although I’m quite sure it has nothing to do with the myth (or does it?), we do have something called manna here in Italy, and it is delicious as the original was told us to be.

Manna is a very sweet and tasty sap extracted from ash trees.

There are only two places in the world where you’ll find it (or import it from): Sicily and Israel…

more Sicilian recipes

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


Meanwhile… enjoy your tasty Italian brioche!


Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio book series; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.