Brioche con il tuppo fatta in casa | Il Mondo di Antonietta Polcaro

🌞 Brioche col tuppo – soft, fragrant and irresistible! The perfect breakfast to enjoy with granita, ice cream or a delicious cream 😍 A great Sicilian classic that smells of home and goodness 💛 🎁You can find this recipe along with many confidential tips in my book "Io ce la posso fare" available on Amazon👇 https://amzn.to/40XwSj6 Ingredients: 📌 500 g flour 0 or 00 (or 250 g manitoba + 250 g 00) 📌 1 whole egg + 2 yolks 📌 80 g sugar 📌 240 g milk (minus 10 g to keep aside) 📌 13 g fresh brewer's yeast (or 4 g dry) 📌 8 g salt 📌 80 g butter 📌 20 g lard (or more butter) 📌 20 g honey 📌 Grated zest of 1 orange 📌 Vanilla to taste (paste or extract) 🖌️ For brushing: 📌 1 egg 📌 1 tablespoon milk 🥣 Method: ➊ In a bowl (or planetary mixer) put the flour, egg and egg yolks. Add the warm milk with the dissolved yeast (except 10 g). ➋ Start kneading, then gradually add the sugar. After about 10 minutes, add the salt and the rest of the milk. ➌ When the dough is smooth, add the butter in pieces in three times, then the lard, honey, orange zest and vanilla. ➍ Form a ball, place it in a greased bowl and cover with cling film. Let it rise until it doubles. ➎ Divide the dough: 70 g for the base and 15 g for the "tuppo". Form the balls, overlap them making a hole in the center. ➏ Place them on a baking sheet with baking paper, cover and let rise until doubled (about 1 hour). ➐ Brush with egg and milk, cook at 180° for 15-18 minutes. ✨ Let them cool and fill with ice cream, Nutella or custard. Simply divine! 👉 Full recipe on: www.antoniettapolcaro.it/brioche-col-tuppo #antoniettapolcaro #briochecoltuppo #sicilianrecipe #gourmetbreakfast #leavened