Sicilian Brioche Breakfast Buns (Brioche Col Tuppo) - Food Wishes 

I'm Sicilian, and I can confirm everything the mythical chef John said! Mostly they are served for and with granita (almond, lemon, coffee, pistachio!), or an option for gelato. I use them also for savoury sandwiches and work great with burgers too!!!

Great men of culture, sophistication, and honor, behold a titillating marvel of form, taste, and eloquence.

I love this guy's voice.

When I visited Sicily I ate at least one brioche and granita a day… and one or two arancine! Thanks for posting this recipe so I can have a taste of Sicily back home ❤

This brings back a lot of memories for me when my grandfather used to buy me this every morning with granita while visiting family in Sicily. Thank you for sharing this recipe!

I start my day with you videos mostly.Your voice is enough to charge me for the day.

We were always taught that you pull off the top and give it to the person you love the most. I don't remember where it started from- I think it was from an ad oddly enough, but nearly 30 years later we still give the tops to each other!

Well done! I am from Sicily and do brioche all the time but I use the traditional lard instead of butter. The result is much better in taste and softness

I've made these about every other day dive the video came out. They're addictive. I make mine in the air fryer, just let the 2nd period happen in the air fryer from the night before, and in the morning I just turn it on, and in 10 minutes I have fresh buns for my coffee

Just yesterday I was searching for a breakfast bun, thanks Chef John!

Brioche in my breakfast? Definitely making it myself!

I used to eat these when I lived in Brooklyn. They are still one of my favorite things I have ever eaten! ❤

Oh man, I wish I had that in front of me right now! It looks so good!🤤

Saw this and wondered: Chef John is making nipples?

Tip with the proofing stage: Typically when a dough recipe asks for ~7 grams of yeast, this will allow you to bring the proofing stage down to one only - or perhaps two. Though, it translates to being about to bake them in a relatively short time. If you have time - and the patience - what you can reduce the yeast down to 3 or 4 grams, (you don't need to reduce or increase anything else), but the proofing stage will be a LOT longer, like up to a day. I often go for two days proofing. What this allows for is the flour to hydrate more, the flavours to mature more. The texture improves and everything. This will work on most forms of bread, particularly the more basic styles. Even for pizza bases etc.

Made these yesterday. Baked for 28 minutes. They were delicious but I am not sure the topknot process is worth the time. They are definitely impressive and the recipe is spot on.

I'd motor boat the hell outa those muffins.

Almond Granita! That is my food wish. I had some once, and it was a revelation. Magical.

Hazelnut filling would be awesome

By the Thumbnail I thought it was another "Nipples of Venus" video.

I love your humor Chef John. I'm 1/2 Scilian but never heard of these. Thanks for dishing on the dishes.

Hey! Whatcha' makin'..? Ooh, can I have two?

Wow yummy and tasty mouth 👄 watering recipe 👌 best wishes for you ❤ 😋 God bless you 😋 😊 you are my RU-vid family 👪 member 👌 all the best 😋 😊 good night 🌃

These look fantastic!

My mother used to make those when I was a kid. Yum!

The shape of the bun 😂😂😂😂

Perfect for Christmas breakfast! ❤

Can’t wait to make these!! They look awesome!!. Brioche in my breakfast? Definitely making it myself!.

"perfectly perky" 🤐

How are you gonna leave us hanging on that latte?! I vote this be the next video!

Can’t wait to make these!! They look awesome!!

Do Spumoni ice cream next!!!!

I'm a simple man. I see Chef John, I click.

I had this with pistachio ice cream in sicily and it was soooo good

You had me at ice cream sandwich.

The best comment on the preview of this was "I should call her". I died laughing. I am not sure if I could make these without bursting into unrestrained laughter. It's a brioche bun that few teenagers will refuse. After they stop laughing. 🥖🫓🥯

Let's be honest, these are glorious sicilian nipple buns xD look so tasty

Thanks you

Certainly have an "interesting" look 😳

I have zero desire to eat this, however, I would make them to be used the next day in making a bread pudding. Thank you Chef John for the recipe.

They look beautiful but not like hair buns 🙄

The GOAT

Sicilian for nipple biscuits ?

Nipple muffins

since you're adding the sugar before any mixing, you probably should add it in step 1, with the honey in step 2. honey's antibacterial properties *could* cause the yeast to fail, if they were sufficiently weak/bad/old. Doing the sugar first would let the colony get bigger, and give a better chance at overwhelming the honey's properties. Of course, if you have nice new/fresh yeast, this is a non-problem. Still, if doing the steps in one order vs the other means you succeed 1% more often, why not?

I don't know why, but they look like cute little space ships🛸. 🤭🤭

Nice 👍

My husband called them bodacious tata buns.

CHEF JOHN THIS IS A FOOD WISHES EMERGENCY: Would you please do a video on Chinese fried flower bread???

Definitely going to try this someday soon. :D

Bravu, picció!!

Originally from nippoli...Italy

I like to have mine with a glass of milk

truly a joy to watch your videos 🫶 i have been watching since i was 10, i’m 23 now!

Genius !

After the intro you voice gets noticeably quieter, almost need headphones on max, last few videos have had this issue.

My husbands Mennonite family called these Sweibach (also two-story rolls). The recipe included “potato water” if you expected Grandma to approve. 😅

Hello. I made these but the tuppo blended in with the bottom portion. Any idea why? Thank you.

Molto bene!

That is wonderfull.

If you make this, stuff the little ball on the top with a knob of butter and anchovy fillet. You can thank me later.

YES oh-mi, YES

is it cold in that kitchen?

So that's the origin of newFrench "tuppé" -> from neolatin tupo. Extra sweet tupos was made in madam Pompadour's kitchen: "hair" of caramelized sugar (115 C "break") over the tupo (and dough was enriched with raisins and chocolate cubes).

If there are any left over should I store them in Tuppoware 🙂

Interesting the similarity with a brioche à tête/Parisian brioche shape but different technique.

Did you know that you can adjust the attachments distance from the side of the bowl so you dont have to scrape the sides like that? there's a screw that you barely adjust. clean bowl and attachment, throw a dime in the bowl and turn that screw till the dime moves around in the bowl from the attachment.

Will we be getting a coffee gelato video soon?

Careful zesting Florida oranges unless you want to ingest a lot of Citrus Red #2 😬

They look like little P-Funk motherships ♥

Wasn't Mullet Muffins your nickname in highschool?

I have those with ice cream

It doesn’t surprise me Sicilians unironically made nipple bread.

Is it just me or can you not hear anything until you crank the volume way way up ? I used to be able to hear him fine but lately it is like he is whispering . My computer is cranked , RU-vid is cranked and my monitor is cranked almost half way .

What are mullet muffins

Hairstyle... Riiiiiiiiiiiiiiight... 😂

At first glance I though this was going to be about Mennonite zweiback. My mother’s family made a weeks worth every Saturday. Aka Mennonite Double Buns.

… Did Chef John say “almond granita?”

Shouldnt the lactose in the milk activate the yeast? If not, whats the purpose of the milk?

Made me feel 15 again. Thanks.

Oh, my God...Could I have 3 please? It is almost cake!

It must be cold in that room

1:22 Won't the alcohol in the vanilla extract kill the yeast?

I think the original photo was a bit more appetizing tbh. A rolls a roll, but I watched this earlier when it was the ice cream photo.

Either from France or Italy.

We need to know how much of each ingredient

Those perky pastries look like they should be called Brioche Petto

Brioche Col Tuppo filled with Capezzoli di Venere.

If serving these for breakfast, one would need to bake them the night before.

They should have called them “capezzolo”.

Kind of reminds me of the Capezzoli di Venere but not sure why. 🤔

Hair buns allegedly.

Modeled after a hair style huh? I don't know. Those look suspiciously like something else I know Sicilians would love too.

When in Sicily, double down.

so you don't be gauche with your sicilian brioche for the win

Mafia is the SHAME of Italy!

Look like Breasts to me. Typically Sicilian...

👀🍿🥤🤭

I read that as silicon brioche. I was expecting a VERY different video.

My oma called these szwiebach