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Sicilian Brioche

Sicilian Brioche

Sicilian brioche are the ultimate treat enjoyed in Sicily for breakfast, midday or evening snack, basically any time of day.  Best enjoyed with granita or cut open and stuffed with your favourite gelato!
Course Breakfast, Snack
Cuisine Sicilian-Italian
Keyword Sicilian brioche, brioche with tuppo, Sicilian breakfast
Prep Time 1 hour
Cook Time 20 minutes
4 hours
Total Time 1 hour 20 minutes
Servings 12 brioche
Calories 257kcal


  • 3/4 cup milk preferably whole milk
  • 20 grams brewer's yeast, or 1 envelope traditional dry yeast
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups 00 flour, or replace with all-purpose flour
  • 1 tsp salt
  • 6 tbsp. sugar
  • 2 eggs, plus one extra for the eggwash
  • 3 tsp honey
  • 1/3 cup butter melted
  • grated zest of 1/2 lemon
  • grated zest of 1/2 orange


  • Warm the milk, transfer to a bowl and crumble the cube of yeast over the milk. Allow the yeast to dissolve in the milk while you prepare the remaining ingredients. It will not completely dissolve in the milk as traditional dry yeast will.
  • Meanwhile, in the bowl of your mixer with a dough hook attached, add the sifted flours, salt, and sugar.
  • Add the eggs, lightly beaten, butter, honey and orange and lemon zest and mix on the low setting until just combined.
  • With the mixer running on low speed, slowly add the milk/yeast mixture. When the dough has come together, increase the mixer to the next speed for about 5 more minutes.
  • The dough is slightly sticky but do not add more flour to it. When the dough is soft and elastic, transfer to a bowl and cover.
  • Place in the oven with the light on and let sit for an hour.
  • After an hour, divide the dough into 12 -90 gram balls. Remove a 15gram portion from each ball in order to form the "tuppo". Brush with egg wash (mix 1 beaten egg with 1 tbsp of milk) then make a deep indentation in each ball using your thumb and nestle the "tuppo" in the base of the brioche. Brush the tuppo with egg wash as well.
  • Transfer to a parchment paper covered baking sheet and continue with the remaining dough.
  • Place in oven with the light on and allow to rise for 3 hours.
  • Preheat oven to 350F. 
  • Bake in the centre of the oven for 20 minutes or until the brioche are golden in color. Cool before serving. 


-The recipe calls for brewer's yeast, which is sold in bakeries by the pound. You can also replace it with 1 envelope of traditional dry yeast.
-I purchase 00 flour in my local Italian grocery store.  00 flour is an extra fine flour and is ideal for making bread, pizza and focaccia as well. Unfortunately it costs twice as much as regular four, but is well worth it. But you can also use regalar all-purpose flour.
-For best results, use a kitchen scale to weigh the base and the "tuppo" of the brioche in order to have equal shaped brioche.
-In order to nestle the "tuppo" deep within the base of the brioche, brush the brioche with egg wash before placing the tuppo on top. The egg will act as a glue and prevent the tuppo from falling out.
-After they have risen and you notice any of the "tuppo" that may be off centered and lopsided, resist the urge to nudge them back in the centre of the brioche as they will deflate. You will simply have a brioche with an off center "tuppo" and that's ok.
-The original recipe also called for placing the brioche in the oven with the light on in order to make them rise. The heat from the light helps them to rise. It does make a difference!
-If you don't plan to eat them the same day, or at most the next morning, I recommend you freeze the brioche and take out what you need the night before.


Calories: 257kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 260mg | Potassium: 119mg | Fiber: 1g | Sugar: 9g | Vitamin A: 220IU | Calcium: 31mg | Iron: 2.4mg