How to make it
7 steps. Take it one step at a time.
In a small bowl, dissolve the active dry yeast and honey
In a small bowl, dissolve the active dry yeast and honey in the lukewarm milk. Let it sit for about 10 minutes until frothy.
10 minCombine the flour and sugar
In a stand mixer fitted with a dough hook, combine the flour and sugar. Add the yeast mixture and the eggs. Mix on low speed until the dough starts to come together.
Add the vanilla extract and orange zest
Add the vanilla extract and orange zest. Gradually add the softened butter, one small piece at a time, allowing it to be fully incorporated before adding more. Finally, add the salt.
15 minKnead for about 10-15 minutes
Knead for about 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 2 hours).
2 hrDegas the dough and divide it
Degas the dough and divide it into 8 large balls (approx. 80g each) and 8 small balls (approx. 15-20g each). Shape the large balls smoothly. Make a deep indentation in the center of each large ball and place a small ball ('tuppo') inside.
Place the brioches
Place the brioches on a baking sheet lined with parchment paper. Cover and let rise for another 45-60 minutes.
1 hrPreheat the oven
Preheat the oven to 180°C (356°F). Brush the brioches with the egg yolk and milk glaze. Bake for 18-20 minutes until golden brown.
20 min
A little kitchen wisdom
Traditionally, these brioches are eaten by dipping the 'tuppo' first into a Sicilian granita. For the best texture, use high-protein flour (Manitoba) to support the long rising time.
