The Sicilian brioche is also known as the Italian brioche is a popular breakfast over in the Mediterranean. Once you have made this, it will surely become one of your favourite go-to breakfasts or snacks!
The Sicilian brioche varies from the French brioche as it is less buttery and is a little sweeter due to the honey added to the dough.
What is traditionally served with brioche?
In Sicily, an almond or lemon granita is served with the soft bun, however, if you would like something a little warmer then a cappuccino or a cup of tea would do just fine!
To give it a taste for yourself, why not give this recipe from Food and Journeys a try? The recipe can also be made gluten-free or vegan with some substitutions.
Cook Time: 20 minutes
Resting time: 2 hours
Total Time: 1 hour
Servings: 12
Ingredients
3/4 cup milk (+2 tbsp for egg wash) (to make this vegan, use non-dairy milk for the wash)
2 & 1/4 tsp active dry yeast
3 to 4 cups bread flour (For gluten-free, use gluten-free white bread flour and 1 tsp of xanthan gum)
1 tsp salt
5 tbsp sugar
2 eggs (+1 for egg wash) (to make it vegan you can use: 1 tbsp of chia seeds, flax seeds or egg replacer to 3 tbsp water. This replaces 1 egg)
1 tbsp honey (substitute for molasses to make it vegan)
1/3 cup butter, melted (for a plant-based alternative substitute for vegan butter)
Icing sugar for serving (optional)
Method
- Warm up the ¾ cup milk and combine with yeast. Set aside until foamy and ready.
- Combine 3 ½ cups of bread flour, salt and sugar in a mixing bowl and mix together.
- Add yeast mixture, eggs, melted butter and honey into the flour. Mix until the dough becomes smooth but slightly sticky. If the dough is too wet, slowly add the remaining ½ cup of flour.
- Place ball of dough in a clean bowl and cover with plastic wrap or clean kitchen towel. Set aside until it doubles in size. This normally takes 1 ½ to 2 hours.
- Divide dough into 12 pieces and form each piece into a brioche by taking a smaller piece of dough, form it into a ball and place it on top of each bigger ball of dough.
- Place each dough of brioche in a baking tray lined with baking paper. Cover with clean kitchen towel and set aside until puffy and almost double in size.
- Once the brioche has slightly puffed up, heat up the oven – 180 degrees C (350 degrees F).
- Combine 1 beaten egg with 2 tbsp milk for egg wash and brush each piece of brioche with it.
- Place the baking pan in the lower half of the oven for the first 12 minutes and move the baking pan in the centre for the remaining 7 to 8 minutes.
- Set aside for around 10 minutes to cool. Serve (Sprinkle with powdered sugar, if desired).
Learn how to make a famous Sicilian granita and brioche bun in the video below. video Chef Paolo Gatto, a Sicilian chef living in Australia shares his secrets on the well-known Italian breakfast combo.
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