Go Back Email Link
5 from 1 vote

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 ;-).