I must admit I almost forgot to participate, as I had a friend and her daughter visiting me last week. Only yesterday I remembered the event and I had no clue what to bake. Recently I made Granita di mandorle, a typical Sicilian dessert, that’s also served for breakfast with Brioche. So I decided to bake Brioches, of course the Sicilian ones col tuppo.
Brioscia siciliana alle Mandorle
makes 7 Brioches
275 g flour
1 tsp gluten (optional)
15 g sugar
3 g salt
75 g milk
2-3 tbsp almond paste
15 g fresh yeast
50 g butter, softened
1 tbsp water
1 tbsp homemade quince jelly
Dissolve yeast and almond paste in the milk. Add all ingredients except the butter in the bowl of your mixer. Mix on low speed (1.5 of 4) for 4 minutes, add butter in pieces and mix on higher speed (2 of 4) for another 6 minutes. The dough will be very soft and shiny. Cover and let rise for 75 minutes, after 30 minutes make a stretch and fold.
Divide the dough into 8 pieces. From one piece of dough make 7 small pieces. Roll each larger piece (7) of dough into a ball. Poke a “belly button” into the center of each individual brioche. Gently place the small ball into these dents. Cover and let them rise for about 60 minutes or until doubled in size.
Preheat oven to 190 C and bake the Brioches for 15-17 minutes.
Remove from the oven and glaze immediately.
For the glaze heat the quince jelly water in a small saucepan over medium heat until melted.
In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.