• 4 hours 30 min
  • Low

Brioches with “tuppo”

250 g of Flour type 0 type Manitoba
100 ml of whole milk
40 g of sugar
8 g of beer yeast
1 egg
1 egg yolk for brushing

You can start by dissolving the yeast into the milk, so you can add the sugar and the flour. Knead and incorporate the egg until completely absorbed: when you reach a homogeneous texture you can also incorporate the butter. Once finished, put the mixture on a wooden cutting board, cover it with a towel and let it rise for 2/3 hours.
Once the rising is over, separate the dough into 4 parts: from each portion obtained you must detach a piece of dough to create the “tuppo”.
Put the 4 brioches on a baking pan previously covered with parchment paper and let them rise again for about an hour.
Once the second rising is completed, brush the brioches with the egg yolk and the milk, then bake them at 180 ° in a ventilated mode for about 20 minutes. Once cooked, let them cool on a wire rack.

In cooperation with Farina Lievito e Fantasia 

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