Brioche Col Tuppo - Italian Sweet Bread with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp salt 1/2 tsp salt
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)
• Pearl sugar, for sprinkling (optional) Pearl sugar, for sprinkling (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 11g, 6g
• Carbohydrates (total, sugars): 49g, 15g
• Protein: 7g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, eggs, and vanilla extract.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough to release any air bubbles. Divide the dough into 8 equal portions and shape each portion into a long rope.
6. 6.
   Take two ropes and twist them together, then form a knot at the end. Repeat with the remaining ropes.
7. 7.
   Place the twisted brioche knots on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F). Brush the brioche knots with the beaten egg yolk and sprinkle them with pearl sugar, if desired.
9. 9.
   Bake for 20-25 minutes or until the brioche knots are golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before incorporating it into the dough. This will ensure even distribution and a smoother texture.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cinnamon or nutmeg to the dough.
• If you prefer a sweeter brioche, you can increase the amount of sugar in the recipe.
• To achieve a shiny crust, brush the brioche knots with a sugar syrup after baking.
• Serve the brioche warm with a dollop of butter or your favorite jam.
• Leftover brioche can be stored in an airtight container for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Brioche Col Tuppo as a delightful breakfast treat or enjoy it as an afternoon snack with a cup of coffee or tea. It can be served plain or with a spread of butter, jam, or Nutella.

Presentation advice

Arrange the twisted brioche knots on a serving platter, allowing their golden brown color and unique shape to be the centerpiece. Dust them with powdered sugar for an extra touch of elegance.