Today I propose the typical Sicilian brioche. This brioche is now known all over the world but its origins are Sicilian. Every year in the summer I find myself preparing them and then drives me crazy cook them because their neutral and not too sweet dough lends itself to being served in different ways, for example accompanied by good granita, or with ice cream inside, stuffed with nutella or simply eaten like that or immersed in a fresh almond milk. I do not think I can explain the scent that was in the kitchen, both when they were leavening and when they were cooking. They might seem a little tiring to do as they take some time bump up, but it’s worth resisting these sweet and fragrant wonders. I always prepare large quantities … in fact, then freeze them and in the morning for breakfast I bake them for a moment and they are immediately warm and fragrant. So let’s knead immediately! Do you want to cook and propose my delicious recipe in your blog? Do it and paste the link of the original recipe into the text! Do you want to cook and propose my delicious recipe on your blog? You can make it happen, but do not forget to paste the link of the original recipe in the text!
In a bowl (I have done it in the food processor) put the honey sugar the grated orange peel the salt and the vanillin add the warm milk in which you have melted the yeast begin to mix, add a little at a time flour the melted butter, and add the beaten eggs little by little to mix and work for about ten minutes.
At this point transfer the dough into a bowl cover with the lid and let it rise in a warm place for 1 hour. After the time resume the mixture work it with your hands for a few minutes.
Obtain 12 balls of about 60 gr and another 12 of about 20 grams, place the larger balls on a baking sheet covered with parchment paper and press the center of the brioche with the help of a finger.
Place the small ball over the milk and egg on top and let rise for 2 hours, try to cover well with film paper. Turn on the oven at 180 ° about 15 minutes before the leavening ends.
Bake at 180 degrees for 15 minutes or at least until they are golden brown.
When they are ready costargile powdered sugar if you like it
Enjoy your meal! Here is the very soft interior of the Sicilian brioche.
Hi welcome! I’m Silvy or better Salvatrice Di Franco i’m 35 years old, married to Giorgio who has always shared my same passion, i live in an island my beautiful Sicily in Italy, i love trying all kinds of cuisine. I love the great challenges!