#brioches #sicily #incucinaconpaolina
Hello all friends, how are you? Today I offer you a Sicilian recipe that I particularly love! Sicilian brioches with tuppo, soft and fragrant, just like the ones in the bar! I made the dough by hand but you can easily make your work easier by mixing with the planetary mixer. Perfect for breakfast and anytime you crave something sweet! Traditionally, the "brioscia col tuppo" is enjoyed with Sicilian granita, I love it with Bronte pistachio ice cream!
📍 Here are some useful tips on preparation:
- Milk and eggs must be at room temperature
- It is better to prepare the aromatic mix well in advance, it is also good to prepare it the day before
- The butter must be very soft, therefore it must be kept out of the fridge for at least two hours. It should be incorporated little by little without adding flour!!
- The flour must be of medium strength: type 0 with 12 or 12.5 g of protein or the alternative is to use half manitoba flour and half weak 00 flour
- For leavening, when I mean warm place I mean oven off with light on or let the oven heat up for a few minutes at minimum temperature and then switch it off. The temperature for leavening must be around 28°C
- Placing the bowl of hot water in the oven during the leavening helps prevent the surface of the brioches from drying out
- For brushing it is better not to use yellow paste yolk because otherwise the brioches will darken too much on the surface
💬 I'm waiting for your comments and if you liked the recipe, share it with your friends, this way you'll help me grow the channel and therefore always offer you new recipes!
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Ingredients 🥣
For the pre-dough:
100 g of medium-strength type 0 flour (i.e. with 12 or 12.5 g of protein)
100 g of milk at room temperature
1 teaspoon of sugar
🙌🏼 For the dough:
400 g of medium-strength type 0 flour (i.e. with 12 or 12.5 g of protein)
Sugar 100g
Pre-dough
Milk 80g
1 whole egg + 1 yolk
Aromatic mix (1 spoonful of honey + orange zest + 1 spoonful of rum)
Butter 70 g
Salt 10 g
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12 май 2023