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From Sicily, a perfect recipe for the summer: brioche with tuppo

Brioche with Tuppo

Soft and with an unusual shape, brioche with tuppo is one of the most famous recipes in Sicily. Here's how to prepare it with the original recipe!

The brioche with tuppo is a typical Sicilian sweet , usually enjoyed for breakfast or as a snack together with a good granita. But what goes inside this soft pan brioche with a particular shape? The answer, at least for Sicilians, is obvious: ice cream !

Yes, because unlike the traditional breakfast brioches, filled with creams and jams, the brioche col tuppo is cut in half and filled with scoops of ice cream. Unusual for most, this combination actually works very well and deserves to be tried. As for the name instead, the tuppo refers to the typical hairstyle of Sicilian women of the past, a low bun with a rounded shape.

Brioche with Tuppo
Brioche with Tuppo

How to prepare brioche with tuppo with the original Sicilian recipe

The Sicilian brioche with tuppo involves three different phases : the preparation of the yeast, that of the dough and finally the assembly and the last leavening.

  1. To prepare the brioche with tuppo, start with the yeast. Pour 120 g of milk taken from the total into a bowl, add 4 g of brewer's yeast and mix to melt it.
  2. Then add 100 g of 00 flour and 100 g of Manitoba flour and mix well, until you get a rather homogeneous dough.
  3. Put it in a bowl, cover with plastic wrap and let it rise in the refrigerator for at least 12 hours .
  4. After this time, prepare the aromatic mix: mix 1 tablespoon of honey with 1 tablespoon of rum and the grated zest of 1 orange, then set it aside.
  5. Put the remaining flours and the yeast broken up by hand into the bowl of the planetary mixer.
  6. Start kneading by adding the remaining yeast dissolved in 100 g of milk.
  7. Now you just have to add, in succession, the sugar and finally the eggs and the aromatic mix, one at a time, waiting for the previous one to be absorbed.
  8. Still with the machine running, add the salt and the soft butter a little at a time.
  9. After about 15 minutes your rather soft dough is ready to be left to rise. Transfer it into a bowl and give a round of folds by bringing the external dough, the one in contact with the walls, towards the center and pressing well.
  10. Cover with a cloth and let it rise at room temperature, away from drafts, for 2 hours .
  11. Transfer the dough to the pastry board and cut 10 pieces of 80 g and 10 pieces of 15 g.
  12. Work each of them to obtain a ball and put them to rise on a baking tray lined with parchment paper for 15 minutes.
  13. At this point the brioche col tuppo are ready to be assembled: form a hollow in the center of the larger balls with two fingers , spread it slightly and place the smaller ball in the centre.
  14. Now you just have to beat the yolk with the remaining milk and, using a kitchen brush, brush the brioches well.
  15. Bake at 175°C for 25 minutes then remove from the oven and leave to cool before serving.

It is possible to make the dough even without the help of the planetary mixer, you will just have to have patience and dexterity in kneading it until it is stringy. If you want to try it without planataria, here is a video that will guide you:

Brioches with tuppo are excellent cut in half and enriched with a few scoops of ice cream. Try them for example with our chocolate ice cream !


The conservation of the brioche with tuppo foresees that it can be left for about 1 day in a paper bag or a bag suitable for sweets and brioches. Once cooked, you can also freeze it in the refrigerator and take it out when needed.

Read also
How to make Sicilian granita, a traditional and refreshing dessert with photos and videos to prepare it!

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