SICILIAN BRIOCHE

Baking - savoury Baking - savoury

Preparation time

4h 10min

Total time

4h 30min

Portion

10 portion(s)

Level

easy

TM 5

by annacol@iprimus.com.au

published: 2019/02/19

changed: 2019/02/19

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Ingredients

SICILIAN BRIOCHE

180g Milk
1 sachets dried instant yeast
10g honey
2 eggs
40g lard
40g Butter
10g salt
80g sugar
500g flour, Italian 00
1/2 orange zest
1/2 lemon zest, grated
-- --- --, --
20g Milk, for brushing
1 egg

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Recipe's preparation

1. Add milk, yeast and honey 1 min/37 degrees/speed 3
2. Add all remaining ingredients, starting with flour, 2 eggs (lightly beaten), lard, butter, salt, sugar, zest of lemon and orange mix 10 sec/speed 7
3. Once mixed, knead for 2min"Dough mode" this dough will be sticky in consistancy, do not add flour

4. Transfer into bowl (can rub a little oil in bowl), cover with cling wrap and let prove for 2 hours in a warm area

5. Portion out 10 large buns (approx 90g) and 10 little balls 'tuppo' (15g) and place on tray with grease prove paper, spaced out

6. Make an indent in the bun, then apply egg wash on bun and the tuppo and then assemble together

7. Put in oven, with light on only and allow to proof for a further 2 hours.

8. Remove trays out of oven and pre-heat at 180 degrees, then place buns back in oven after applying another coat of egg wash and cook in centre of oven for 20 mins or until golden brown

Tip

This shape of the Brioche is a representative of the 'Sicilian Women' who the older generation tend to tie their hair back and put into a bun 'tuppo'.

The Brioche is usually eaten for breakfast with Granita, original flavour being almond (check out my Almond Granita recipe). Other popular flavours are coffee, lemon, chocolate and pistachio. Something I got to experience when I lived there from 12-14 years of age tmrc_emoticons.)

It's been known some get filled in with nutella (no surprise there)!

These are best eaten same day, so freeze extras until ready to eat.

Click on arrow to view other photos!

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.