Custard
- The brioche with Tuppo are the pride of Sicilian pastry, fluffy and delicious taste you all over the island generally accompanied by another delight typical: granita.
- The name of these brioche comes from their shape reminiscent of the traditional low bun that Sicilian women wore once and in regional dialect is called just "Tuppo."
- Originally the brioche with Tuppo were prepared with lard, now replaced by butter that gives it a sweeter taste and delicate.
- Bring to the table the flavors of Sicily, starting from breakfast: croissants with almond granita and Tuppo, for a breakfast delicious and different from the usual!
preparation
To make the brioche with Tuppo started sifting the flour, this is important because it eliminates lumps and impurities. Then put it in a planetary has a hitch add sugar, salt (1) and the dried yeast. If you have the fresh yeast, dissolve in warm milk (2) and incorporate it into the mixture (3).
Run the machine and add the eggs at room temperature, taking care to incorporate them one at a time (4), pour the warm milk (if you have used the baking powder) and continue to knead until the mixture is incorderà the hook. Cut the butter into small cubes and incorporate a little at a time (5), waiting for it to absorb the piece before adding the next. This will take at least 30 minutes, when the mixture is well blended (6)
pour into a bowl (7), cover with foil and let rise for about 3 hours at room temperature. After the indicated time (8) store it in the refrigerator for another 12 hours (we recommend not to exceed 24 hours), because the dough contains very cold butter will help to work it better. Take back the leavened dough and place on a lightly floured pastry board (9)
give it the shape of a strand (10) from which to derive eight equal pieces weighing about 150 grams each (11). Take a nibble, give it the shape of a loaf and created a bottleneck between 1/3 and 2/3 of the dough as a kind of "pin" (12), without dividing.
Once you have made the form (13) with holes in the center of the larger piece (14) and pass through the hole the smaller part (15).
Once given the shape of the Tuppo (16), place the buns on a baking tray lined with baking paper, brush the surface with beaten egg yolk with the cream (17). Do not put more than 4 buns on each baking tray because they double their volume during the rising and then baking. Place the brioche with Tuppo now to rise for 1 hours and 30 minutes in oven with the light on. Then bake in a convection oven preheated at 160 ° for 25-30 minutes (or in a static oven at 180 ° for 35-40 minutes). When cooked, baked brioche (18) and let them cool on a wire rack, and finally enjoy your croissant with Tuppo accompanying them with the typical Sicilian granita, such as almond granita!
