Brioche Del Tuppo – recipe

The brioche with tuppo are one of the prides of the sicilian pastry and generally accompanied by granita. The name of these brioche comes from their shape reminiscent of the traditional twisted hair-bun that sicilian women once wore and is called “tuppo”.

Originally the brioche with tuppo were prepared with lard, now replaced by butter they seem heavier than expected – I cannot say I would eat them daily.



First dissolve the yeast in a part of lukewarm milk with a pinch of salt.

In a bowl, sift flour, add the honey and yeast dissolved and begin to knead, adding the eggs one at a time.

Knead for at least twenty minutes vigorously adding little by little the cold milk (and milk with salt that had melted previously), and only when it is well mixed dough we add the cold butter.

The dough must present very elastic, it will be ready when pulling through his fingers a little ‘of dough will form a layer without tearing.

In a bowl covered with film and contact we place in the refrigerator to rise for the whole night.

The next morning we take it out of the fridge and let stand one hour without working.

Past time we put on lightly floured pastry board, it just rolled up and we obtain the pieces of 80g and 15g (which will be the “Tuppo”) that gets overlapped.

We obtained the brioche to rise in the oven with the light on until doubled (75 minutes) and then the egg wash being careful not to deflate it.

Bake in oven at 190 degrees for 20 minutes.

Categories: Kitchen Facts

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