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.
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.
But to deserve paradise, you must turn on the oven, even if it’s 100 degrees out there. Make the brioche dough, form 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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The authentic Sicilian brioche recipe.
- 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
Slightly heat milk, add yeast and mix.
Mix flour and sugar. Add milk, vanilla extract and salt, and mix.
Add the butter and start kneading. Add 1 egg and knead until totally absorbed.
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.
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.
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.
Let the brioches rise two hours, covered with a cloth (inside the oven if it's Winter).
Mix the remaining egg with two tablespoons of milk. Brush the brioches's surface with the egg mixture.
Preheat oven to 350° F (180°C).
Bake 15-17 minutes, until golden brown.
You can have them hot or cold. But, don’t forget the granita ;-).
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Meanwhile… enjoy your tasty Italian brioche!