Sicilian Brioche with Tuppo and Ice Cream
Ingredients
- 500 g flour with at least 12.5 g protein
- 100 g sugar
- 5 g salt
- 125 g eggs
- 125 ml milk
- 70 g butter
- 10 g fresh yeast
- 10 g honey
- lemon zest
Preparation
In a bowl, combine eggs and milk, mixing them to get a uniform solution, and add about half of it to the container where you have introduced the flour with the crumbled yeast
Mix, and when it is absorbed, add the salt, sugar, honey, and lemon zest, continuing to work while adding the liquid solution a little at a time
When all liquids are added, replace the leaf with the hook and add the soft butter in three stages, letting it absorb and working until you get a smooth and uniform mixture
Let it rise until doubled, and once doubled, divide the dough into 145 g balls
Divide each 145 g ball into two portions, one of 100 g and one of 45 g, shape them and let both rest for about ten minutes
With your fingers, create a hole in the center of the 100 g base and place the tuppo on top, cover with plastic wrap and let rise until doubled
Brush with a mix of egg and milk and bake in a hot oven in static mode at 180°C for about 15 minutes
Let cool for a second, cut open like a book and fill with abundant ice cream
Tips
In just a few moves, you will have a delicious snack worthy of a true Sicilian ice cream parlor
Have a great lunch
