Home Typical Products The Messina brioche. The only brioche with tuppo, Messina tradition!

The Messina brioche. The only brioche with tuppo, Messina tradition!

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La brioche messinese. L’unica brioche col tuppo, tradizione messinese!

The Messina brioche it is not a brioche like the others, in fact it is characterized by the Tuppo authentic symbol of Messina identity and for its authentic goodness.

Messina brioche is often accompanied by another DOC Messina product such as granita, but we assure you that it is good to eat stuffed with ice cream or with cured meats, but even on its own it does not lose its goodness, in short, for the people of Messina the brioche is an authentic pride.

The brioches pasta is a basic pastry dough. From this dough you can make both the classic brioches and the croissants. It is a rich mixture having sugar, butter and eggs but also soft and very fragrant.

As we previously wrote the Tuppo is the hallmark of this product. The meaning of the word is to be found in Messina dialect, where it is used to indicate it "Chignon" the hairstyle often used in the past by Sicilian women.

Here is the recipe to prepare 10 croissants:

  • 500 gr of manitoba flour (W320);
  • 75 gr of granulated sugar;
  • 75 gr of cold melted butter;
  • 2 eggs;
  • 25 gr of fresh brewer's yeast;
  • 10 gr of salt;
  • 175 gr of milk;
  • 50 gr of spumadoro aroma (replaceable with orange peel and grated lemon);
  • 10 gr of honey;
  • 1 sachet of saffron

In the mug we pour the milk, yeast and honey and mix for about a minute. We knead for about 15 minutes, when the dough starts to take consistency (after about two minutes) we add the salt and continue to knead.

Remove the dough from the mixing bowl, work it for a few minutes with the spatula and place it in a glass bowl and let rise in a cool place the dough covered with plastic wrap for about 2 hours.

We lightly beat the eggs with the saffron sachet, add the melted butter, sugar, spumadoro, flour in the bowl more than the other small balls of 15 gr flour. Place the balls of brioches on the baking tray lined with parchment paper, practice with your thumb a depression in the center of the larger ball and brush with the egg yolk mixed with milk and place the "tuppo" (the smallest ball) on top. We press a little to make it adhere well and brush again and put it back in rise in a cool place all for about another 2 hours.

When there are about 30 minutes left at the end of the rising, we turn on the oven by setting the temperature at 200 °. At the end of the leavening process, generously re-brush the croissants, inform and lower the temperature to 180 ° and cook for about 20 minutes. Let's bake the brioches and bring them to the table ...

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