Sicilian brioche

Yields: 10 | Prep Time: 1Night + 1H ~ Cooking Time: 20Min | Difficulty Level: Medium


One of my dreams that haven’t come true yet: go to Sicily and have Sicilian brioche with granita for breakfast. What should I ask more? Maybe, it would be perfect if I could enjoy them on a terrace in front of the sea, with my hair blowing in the wind. Meanwhile, following the recipe of Perunia Ollister, I’ve decided to make these wonderful brioche homemade. I’ve just changed some passages and added aromas. Delicious, flavored and fluffy... You absolutely should try them!


La Mozzarella in Carrozza - Sicilian brioche

Directions

- Mix the flours with the yeast and the sugar. Beat the eggs with the orange zest and the vanilla seeds.

- Pour the milk into the flours, add the beaten egg and stir with a spoon.

- Dice the butter and knead to incorporate it.

REMEMBER TO LET YOIR DOUGH CHILL AFTER COMBINING ALL THE INFREDIENTS. THIS WILL HELP TO HANDLE IT, ESPECIALLY IF YOU DON’T HAVE A KNEADING MACHINE. AFTER THE CHILLING TIME, IT WON’T BE STICKY ANYMORE.

- Once you have achieved an elastic and smooth ball, cover the bowl and let rise 1h, then put in the fridge overnight. 

- Next morning, take the dough out of the fridge one hour before using it.

- Divide the dough into 10 balls of 60g each and 10 smaller balls of 20g (these will be the tuppo). Make a well into the bigger balls and put over them the tuppo. Cover with a cleaned cloth and let rise one hour.

- Brush the surface with one beaten yolk and some milk, then bake at 170degrees for 20min.

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Ingredients

    ~ 250g All-purpose flour

    ~ 250g Bread flour

    ~ 1 tsp Dry active Yeast

    ~ 75g Butter, softened

    ~ 75g Sugar

    ~ 170ml Milk

    ~ 2 Eggs

    ~ Zest of one organic orange

    ~ Vanilla seeds

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