In Sicily the chignon is called tuppo And the lid of this heavenly brioche resembles a tuppo! I still haven't discovered when, how, or by whom the distinctive shape of this "bread," which I consider sweet and salty, was created.
I used to just eat it, fantasizing about making it. Unfortunately, I don't have a handed-down recipe. In recent years, however, I've been working on it. So, without any historical information, after research, trials, and failures, I present to you my perfect recipe.
Maritozzi, croissants and... with a tuppo!
In Italy, brioche comes in many forms, from the maritozzo to the cornetto.
But there is one certainty: the brioche with tuppo is only Sicilian. Piece by piece (pizzuddo after pizzuddu) is dipped in the smooth granita. Try cutting it in half and you'll see it transform into the soft container that holds the scoops (not balls!) of delicious, creamy artisanal gelato. By breaking off the top and using it like a spoon, you can enjoy the cold dessert, little by little.
The brioche with a tuft is poetry. In my memory, it's the ice cream at the Marina, the one on Via Montalbo held hand in hand with my grandfather, the homemade granitas during summers spent with my aunts, the snack at school, the first parties in elementary school. savory version It's the giant brioche bun that mom patiently emptied to fill with all sorts of goodies.
This simple but laborious recipe (and certainly a lot slow) restores aromas and flavors that had been somewhat lost. This, unfortunately, has become a constant, as artisanal products are subject to too much marketing for them to remain so.
Try these brioches, they're delicious and incredibly soft. The effort of kneading and the long wait will be wonderfully rewarded by the aroma they release, the delicate yet delicious flavor, the soft texture, and the pleasure of eating them fresh from the oven. And perhaps dipping them in latte or hot chocolate.
Sure, you'll have to get up a little early, but believe me, it's worth it at least once. And if you own a stand mixer, indulge in the sublime joy of kneading dough by hand.
Happy brioches with tuppo!
Ingredients (for 10 brioches):
- 250 g of sifted Manitoba flour
- 250 g of sifted 00 flour
- 50 g of granulated sugar
- 10 g of fresh brewer's yeast
- 4 medium eggs at room temperature
- 75 g of soft butter in cubes
- 170 g of milk qs
- 10 g of sale
- 10 g di Miele
- 50 ml of milk
Procedure
Melt the yeast and it sugar in a little bit of warm milk and wait for it to become active. This means that it should release bubbles, which usually appear on the surface within a about 10', even making a certain effervescent noise.
In a little more milk dissolve the salt.
Use a large bowl to create the flour fountain with the center egg. Add the mixture of yeast and the honey and start kneading. Transfer everything onto a well-floured surface and continue kneading for at least 10-15 minutes Knead vigorously. You need to try to stretch and fold, that is, to give the dough elasticity. At this point, add the remaining cold milk and the milk containing the salt.
When everything is well absorbed, add the butter and knead for at least another 10'-15' until it is perfectly incorporated.
The dough may be a little soft, but don't worry: the important thing is that it is so elastic that it doesn't tear when stretched.
Place it in a bowl and cover it with cling film.
Place it in the lower part of the refrigerator for 18 hoursAfter this time, bring it back to room temperature for 1 hour, then gently transfer it onto the pastry board, rolling it up slightly.
Cut out large balls for the base and small ones for the top. Fold the separated edges under the base.
The balls must be the same size, to maintain uniform cooking.
I chose 80 g for the base and 15 g for the top, large, just the way I like them. I recommend not making them larger than this; in fact, the smaller they are, the better the brioche will be.
Create a small indentation in the center of the large ball; this will be the space for the tuppo. Place it on top, pressing lightly. Arrange the buns, spacing them well apart, on a baking sheet lined with baking paper, and let them rise again. rise for 5 hours in the oven turned off with the light on.
Next, create a beaten egg yolk and milk. Brush evenly, being careful not to overdo it, otherwise the golden coating will be too thick and hard.
Put it to cook in static oven preheated to 170° for approximately 30 minutes.
These brioches have a perfect alveolation: culinary term borrowed from geology, which indicates a well-kneaded and leavened product, inside which there are many dense and minute air niches.
The brioches with tuppo They're delicious, especially on the first day, but I can't deny that I enjoyed them even on the third. As you may have noticed, I prefer them without any flavoring other than that of their basic ingredients.
A genuine, buttery flavor, with a slightly salty hint that pairs beautifully with the sweetness.
Enjoy your meal in the spirit of ancient tradition and family warmth.
