Italian "Brioche col Tuppo" is a famous bread roll dish. This Sicilian dish uses eggs, honey, and orange zest.
– ½ cup lukewarm water– ½ cup milk, 2% or whole (warmed to 110 degrees)– 2 tablespoons honey– 2 ¼ teaspoons active dry yeast (one packet)– ½ cup melted butter, cooled– ⅓ cup granulated sugar– 3 large egg yolk– 1 tablespoon orange zest– 2 teaspoons vanilla– 1 teaspoon kosher salt– 4 cups all purpose flour– 1 large egg (for brushing tops)– 1 teaspoon milk (for brushing tops)
Ingredient
Direction
1
Mix lukewarm water, warm milk, honey, and yeast in a large basin. Stir and wait five minutes until the mixture bubbles and foams.
2
Mix melted and cooled butter, sugar, egg yolks, orange zest, vanilla, and salt with yeast. Combine the dough with 3 ½ cups of flour using a wooden spoon or hands.
3
Pour the brioche dough onto a lightly floured board and add flour as needed to smooth it. Knead the dough for 8–10 minutes until smooth.
4
A clean dish towel or plastic wrap should cover the dough in an oiled bowl. Place the dough in a warm, draft-free area for an hour to double in size.
5
A kitchen scale divides the brioche dough into 8 equal-sized balls on a floured board. Ball dough for baking or "tuppo" bread.
6
Roll some dough from each ball into a smaller ball. Indent the mini dough ball and place it on the big dough ball.
7
Put all dough balls on a prepared baking sheet. Allow to rise for 30 minutes under a clean dish towel.
8
Preheat oven to 350 degrees before baking. Mix one egg and a teaspoon of milk in a bowl. Brush mixture on roll tops.
9
Bake the rolls on the center rack for 25 minutes in a preheated oven until brown. Cover the bread loosely with foil if the "tuppo" browns too rapidly.
10
Before serving, let the brioche rolls to cool on a wire rack after they have been baked.