Sicilian Brioche Buns (Brioche col tuppo)

A close up of a Sicilian brioche on a plate that white with green flowers.

5 from 1 vote

Soft, buttery and unbelievably delicious Sicilian Brioche Buns, also known as Brioche col Tuppo. These buns are beautifully sweet and scented with orange zest and vanilla. Traditionally served with Sicilian granita for breakfast.

Prep Time45

Cook Time20

proofing time16

Total Time17 5

Course: Dessert

Cuisine: Italian

Servings: brioche buns

Author: Emily Wyper

Equipment

Stand mixer
Dough hook
large mixing bowl
Baking tray
Parchment paper
Plastic wrap (cling film)

Ingredients

275 g (2 cups) bread flour
1 large egg at room temperature (plus another 1 for egg wash)
1 orange zest
1 tablespoon honey
1 teaspoon vanilla extract
125 ml (1/2 cup) milk slightly warmed
70 g (5 tablespoons) unsalted butter at room temperature
1/2 teaspoon fine salt
2 g (1/2 teaspoon) instant yeast
45 g (scant 1/4 cup) caster sugar (can also use granulated)

Instructions

Important notes before starting

The instant yeast we used can be added straight to dry ingredients, but not all yeast is the same. Check your packet instructions, and if it needs to be activated in liquid first, do this in some of the milk needed in the recipe.
I recommend gently warming the milk so it's not fridge cold. Make sure it's not hot or too warm, or it'll scramble the egg and melt the butter.

Make the dough

Put the flour, yeast, milk, egg, orange zest, honey and vanilla in the bowl of a stand mixer with the dough hook attached and mix on a low speed until a rough dough is formed.
Combine the sugar and salt and add them to the mixer. Keep mixing until fully incorporated.
Next, with the mixer on a medium speed (number 4 on a KitchenAid) add around 1 tablespoon of butter at a time, allowing it to fully incorporate into the dough before you add more.
When all the butter has been added, put a timer on a knead the dough for 20 minutes on a medium speed. After 20 minutes, the dough should be glossy and smooth, tacky but not stick to your hands, and most of the bowl should be clean.
Lightly grease a large mixing bowl with butter or olive oil and transfer the dough to the bowl. Cover with plastic wrap and let the dough proof at room temperature until doubled in size (about 4-6 hours).
After the first proof, tip the dough out onto a clean work surface. Cut the dough into 6 equal pieces and cut a small piece off of each for the tops. If weighing the dough, cut 78g for the base and 20g for the tops.

Shaping the dough

To shape each ball (bottom and tops) gently pinch the edges of the dough into the middle (this helps build tension underneath). Flip it over so it’s seam side down, Cup your hands around the dough and gently rotate it in a circular motion, keeping the edges tucked under to form a smooth ball.
Place the large balls on a baking tray lined with parchment paper and press them in the middle with two fingers to create an indent. Shape the small balls the same way and place them on top inside the indent.

Second proof

Cover the tray with plastic wrap. I recommend placing the brioche in the fridge overnight for a second proof, as I found this really improves flavour and texture, but you can let the buns proof again at room temperature until doubled in size and bake on the same day.
If proofing overnight, remove them from the fridge and let them come to room temperature before baking (1-2 hours). They should double in size in that time.

Baking

Preheat the oven to 170C/340F fan 190C/375F static.
Brush the brioche with a beaten egg and bake in the oven for 15-20 minutes until golden brown all over.

Notes

Storage - once cooled completely, store the brioche buns in an airtight container or ziploc bags for up to 5 days. Brioche tends to dry out quickly within 1-2 days, but these reheat beautifully. Pop them in a preheated oven at 180C/350F for 5-7 minutes, and they become soft and delicious again.

Nutrition