Brioche col tuppo summer recipe with gelato

Brioche col tuppo is a typical Sicilian pastry, known and loved throughout Italy for its characteristic shape, resembling a traditional hairstyle called “tuppo” or chignon. This sweet treat is served with gelato or granita, following Sicilian tradition.

The recipe for brioche col tuppo will win over your customers with its fresh and summery taste, perfect for starting the day or enjoying a rich snack. Each bite will transport them to the scents and flavours of Sicily.

For a perfectly baked brioche, you need S series deck oven. Thanks to the Dual-Power and Delta-Power technologies, the heat will be perfectly balanced and it will help preserve the brioche’s internal moisture, extending its shelf life!

How to make brioche col tuppo

INGREDIENTS for 36 brioches:

Starter

300 g type 0 or 00 flour W320/340
150 g water
150 g whole milk
30 g yeast
30 g sugar

Final Batter

1,000 g type 0 or 00 flour W320/340
100 g water
360 g eggs
25 g salt
200 g sugar
240 g butter
12 g orange and lemon zest (2/3 and 1/3)

Heat: S series Multibake
Two-phase program

Phase 1                1 minute 200 °C               40% top               20% deck

Phase 2                13 minutes 195 °C           15% top               20% deck

Delta power 5% top, 2% deck

Let’s make the brioches:

Starter Batter:

1. In a bowl, mix sugar, 20 °C milk, 20 °C water, and yeast.
2. Once the yeast is dissolved, add the flour and mix for a minute.
3. Let the batter rest at room temperature for 90 minutes until it triples in volume.

Final Batter:

1. In a mixer, combine the starter, flour, water, eggs, and about a quarter of the sugar and butter.
2. Knead for 10 minutes at first speed, then switch to second, add the salt and knead until the gluten is fully developed.
3. Return the mixer to the first speed, add sugar and flavours, let it absorb and knead until you get a smooth texture.
4. Add half of the butter, let it absorb, then add the remaining butter. Switch back to the second speed and knead for other 1-2 minutes, or for the time needed to absorb the butter.
5. The final temperature should be between 24 °C and 26 °C.
6. Place the mixture on the work surface, form a tight ball, place it in a lightly greased container, and cover it. After 20-40 minutes, depending on the temperature, put the batter in the refrigerator and let it rise for 12-16 hours.
7. Remove from the fridge, break the batter into 60 g portions, keeping about 400 g apart for the “tuppo.” Round them well.
8. After 15 minutes, form 10 g pieces for the “tuppo” and round them, then use your fingers to create a deep hole in the centre of the brioche and place the “tuppo” on it. After 10 minutes, press the “tuppo” down again.
9. Brush with egg, let it rise at 26 °C for about 3 hours.

Baking the brioches:

1. Set the S series Multibake deck for two-phase baking: the first phase at 200 °C, 40% top, and 20% deck for 1 minute, and the second phase at 195 °C, 15% top, 20% deck for 13 minutes.
2. Once risen, glaze the brioche and bake them. Start the program and take out of the oven when the timer goes off.

How to fill the ‘brioche col tuppo’:

Once cooled, you can fill these brioches with your favourite icecream or granita.
Our version uses pistachio gelato, reminiscent of Sicily, the birthplace of this recipe.
For the ultimate indulgence, add some whipped cream and chopped pistachios or chocolate chips.