Sicilian Brioche Buns with Top Knot

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Traditional Sicilian sweet brioche rolls crowned with a small round topknot, soft and rich with eggs and butter. In Sicily these are served at breakfast split and filled with creamy gelato or alongside icy granita and a strong espresso.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 46 gCarbs
• 1 gFiber
• 13 gSugar
• 8 gProtein
• 290 mgSodium
• 110 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the brioche dough

• 500 g (about 4 cups) bread flour
• 100 g (1/2 cup) granulated sugar
• 10 g (2 tsp) fine sea salt
• 10 g (1 packet) active dry yeast
• 240 ml (1 cup) whole milk, lukewarm
• 4 large eggs, room temperature
• 150 g (10 tbsp) unsalted butter, softened
• 1 tsp pure vanilla extract
• finely grated zest of 1 lemon

For shaping and finishing

• 1 large egg, beaten with 1 tbsp milk
• 2 tbsp sesame seeds or pearl sugar (optional)
• softened butter for greasing

Directions

1. Sprinkle the yeast over the lukewarm milk with a pinch of the sugar, stir gently, and let stand 8 to 10 minutes until foamy and fragrant.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the eggs, activated yeast mixture, vanilla, and lemon zest and mix on low until a shaggy dough forms.
3. With the mixer running, add the softened butter a tablespoon at a time, waiting until each piece is absorbed before adding the next. Continue kneading 10 to 12 minutes until the dough is smooth, glossy, and pulls away from the bowl.
4. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let rise in a warm spot 1 1/2 to 2 hours until doubled in size.
5. Punch down the dough and divide into 10 equal pieces (about 110 g each) for the bases, then divide a small portion into 10 tiny balls (about 15 g each) for the topknots.
6. Shape each large piece into a smooth round and place on a parchment-lined baking sheet, spacing them apart. Brush the top of each round lightly with beaten egg, then press a tiny dough ball on top to form the tuppo.
7. Cover loosely and let rise again 45 to 60 minutes until puffy and light. Preheat the oven to 180°C (350°F) during the last 10 minutes.
8. Brush the risen buns gently with the egg wash, sprinkle with sesame seeds or pearl sugar if using, and bake 20 to 25 minutes until deep golden brown and hollow-sounding when tapped.
9. Cool on a wire rack for at least 15 minutes before serving. Split horizontally and fill with gelato for the classic Sicilian breakfast, or serve warm with granita and espresso.

Cook’s Notes

• Keep all dough ingredients at true room temperature so the butter emulsifies smoothly and the dough rises evenly.
• Resist adding extra flour during kneading; a slightly tacky dough gives the soft, pillowy crumb that defines this Sicilian classic.
• The topknot must be very small compared to the base, traditionally about one-eighth the weight, to keep the characteristic tuppo silhouette after baking.
• For traditional breakfast service, slice the warm bun, fill with a scoop of pistachio or almond gelato, and close gently so the cold filling melts slightly into the bread.
• The baked buns keep in an airtight container 2 days; refresh 5 minutes in a 150°C (300°F) oven before serving.

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