Brioches with tuppo

The brioche with tuppo are a Sicilian specialty. Usually they are eaten for breakfast with granita or ice cream, but also for snack or on other delicious occasions. The name of these brioches derives from their shape which recalls the traditional low chignon that Sicilian women once wore and which in the regional dialect is called "tuppo". Originally brioche with tuppo were prepared with lard, today replaced by butter which gives it a sweeter and more delicate flavor. There are differences in the preparation, here we have the most common classic recipe.

Ingredients:

- flour 0 350 gr

- 100 ml of milk

- 70 g of butter

- 2 eggs

- 1 tablespoon of honey

- 1 teaspoon of salt

- 12 g of brewer's yeast

- vanilla

- lemon

- 1 yolk

Dissolve the yeast in the slightly warm milk, add the sugar, honey and mix. Then add 2/3 of the flour, the slightly beaten eggs, the salt, the melted butter warmed. Knead for at least 10 minutes then add the vanilla essence and the grated lemon peel. If necessary, add a little flour at a time, until the dough detaches from the walls (about 50 g). Put the dough in a bowl and cover it well with plastic wrap then let it rise for at least 3 hours. Once leavened, cut 8 large and 8 smaller balls, place them on a baking tray covered with parchment paper, spacing them apart, then let them rise for another 2 hours. Press with your finger on the centre of the large balls and position by pushing the small balls (the tuppi). Brush the brioches with a beaten egg yolk then bake in a hot oven at 170 ° and cook for 20 minutes. Once ready, serve the brioche with tuppo.

Add some granita ... and breakfast is served!