Brioche col Tuppo

Ingredients

• ¾ cup whole milk, warm
• 2.25 teaspoons active dry yeast
• ½ cup granulated sugar
• 4 whole large eggs
• ½ cup unsalted butter, softened
• 3.5 cups all-purpose flour
• ¾ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 whole egg yolk, for egg wash
• 1 tablespoon water, for egg wash

Instructions

1. 1

   Pour 0.75 cup of warm milk (110°F on an instant-read thermometer — this is crucial, as milk that's too hot will kill the yeast) into a large mixing bowl. Sprinkle 2.25 teaspoons of active dry yeast over the surface and let sit for 1 minute. Add 0.5 cup of granulated sugar and stir gently until the yeast dissolves. You should see it begin to foam after about 5 minutes — this cloudiness indicates the yeast is alive and ready to work.

2. 2

   Crack 4 large eggs into a small bowl and whisk them together until the yolks and whites are completely combined. Add 1 teaspoon of vanilla extract and whisk again. Pour the egg mixture into the yeast mixture and stir until evenly incorporated — the dough will look wet and loose.

3. 3

   Add 3.5 cups of all-purpose flour and 0.75 teaspoon of kosher salt to the bowl. Using a wooden spoon, stir until a shaggy dough forms — the mixture will be sticky and rough. This is normal at this stage.

4. 4

   Turn the dough out onto a lightly floured work surface and knead for about 3 minutes. It will be very soft and slightly sticky — resist the urge to add too much flour. When the dough becomes a bit more cohesive, begin adding 0.5 cup of softened unsalted butter, one tablespoon at a time, incorporating each piece completely before adding the next. This slow butter incorporation is what gives brioche its characteristic tender, rich crumb.

5. 5

   Continue kneading for 8–10 minutes total (from when you first turned it out). The dough should transform from sticky and shaggy to smooth, elastic, and slightly tacky but no longer sticking to your hands or the work surface. When you pull a small piece and gently stretch it, it should form a thin, translucent membrane without tearing — this is the windowpane test and shows proper gluten development.

6. 6

   Shape the dough into a loose ball and place it in a lightly oiled large bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let it rise at room temperature (68–72°F is ideal) for 1.5–2 hours, until it roughly doubles in volume. You can also do this rise in the refrigerator overnight (8–12 hours) — cold fermentation actually improves the flavor.

7. 7

   Turn the risen dough out onto a lightly floured surface. Divide it into 8 equal pieces — use a bench scraper to cut it cleanly. Weigh each piece if you want them uniform, or divide by eye (each should be roughly the size of a golf ball).

8. 8

   For each brioche, pinch off about 1/5 of one dough ball to create the signature 'tuppo' (topknot). Take the larger piece and shape it into a smooth ball by rolling it on the counter with cupped hands, maintaining tension on the surface. Place it in a muffin tin or on a parchment-lined baking sheet, leaving 2 inches between each roll.

9. 9

   With your thumb or the handle of a wooden spoon, gently poke a hole in the center of each larger ball, about 1 inch deep. Shape the smaller dough piece (the tuppo) into a small ball and press it firmly into the hole — it should sit nestled on top, like a little hat. This signature shape is what defines brioche col tuppo.

10. 10

    Cover the shaped brioche loosely with a damp towel or plastic wrap and let them rise at room temperature for 45 minutes to 1 hour, until they're puffy and airy but still hold a slight indent when you gently poke them. They should increase in volume by about 30–50%, not double — this is a shorter second rise than the first.

11. 11

    About 15 minutes before baking, position an oven rack in the middle and preheat your oven to 375°F. While it preheats, whisk together 1 egg yolk with 1 tablespoon of water in a small bowl — this is your egg wash, which creates the signature glossy, golden finish.

12. 12

    Once the oven reaches temperature, gently brush each brioche with the egg wash, being careful not to deflate them. Apply an even, light coating on top and sides.

13. 13

    Bake for 18–22 minutes, until the brioche are deep golden brown on top and the sides are pale golden. When you tap the bottom of one with your knuckle, it should sound hollow — this indicates the interior is fully baked. If the tops brown too quickly, you can loosely tent them with foil halfway through baking, but the egg wash should give them even color.

14. 14

    Transfer the hot brioche to a wire cooling rack and let them cool for at least 15 minutes before eating. They are best served warm or at room temperature. Brioche col tuppo stays fresh for 1 day wrapped loosely in a kitchen towel, or up to 2 days when stored in an airtight container.

Tools you’ll need

• large mixing bowl
• instant-read thermometer
• small bowl
• wooden spoon
• work surface
• bench scraper
• lightly oiled large bowl
• damp kitchen towel
• muffin tin or parchment-lined baking sheet
• oven
• wire cooling rack

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