Рет қаралды 108,900
Accompanied by a lemon granita or filled with ice cream, brioche with tuppo is one of the symbols of Sicilian pastry. To learn about its history and recipe we went to the slopes of Etna, to Randazzo, together with Giovanna Musumeci. At the helm of Santo Musumeci, a pastry shop that has been working on tradition for generations, the young pastry chef combines competence and friendliness in a detailed masterclass that will allow you to have breakfast at home with steaming "briosce".
In collaboration with Mulino Caputo www.mulinocaputo.it/en/
INGREDIENTS
x 20-25 Brioche
00 flour 550 g
Manitoba flour 500 g
Sugar 150 g
Butter 150 g
Brewer's yeast 30 g
Water 300 ml
Whole eggs 3
Salt 15 g
Lemon and orange zest to taste
Vanilla to taste
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