Brioche col Tuppo

These soft, orange-scented Sicilian buns have a little topknot that pulls away for dipping in granita.

Makes 8 buns · Prep 30 min · Cook 20 min · Rise 150 min · Total 200 min

Ingredients

• 400 g bread flour
• 7 g instant yeast
• 60 g sugar
• 6 g fine salt
• 130 ml lukewarm whole milk
• 2 large eggs
• 1 tsp finely grated orange zest
• 75 g unsalted butter, softened
• 1 egg yolk
• 1 tbsp milk for brushing

Method

1. Combine flour, yeast, sugar and salt. Add the warm milk, whole eggs and zest. Knead 5 minutes, then work in the butter in four additions. Knead another 8–10 minutes until smooth and elastic.
2. Cover and let rise in a warm spot until nearly doubled, about 90 minutes. Divide into eight equal portions. Pinch a quarter from each portion and roll both pieces into smooth balls.
3. Set large balls on a lined baking sheet, spaced 5 cm apart. Press a deep well in each center. Shape a short tapered tail on each small ball and tuck the tail into the well. Cover loosely and proof for about 60 minutes until puffy.
4. Heat the oven to 375°F (190°C). Whisk the yolk with the tablespoon of milk and brush the buns lightly. Bake 16–20 minutes until golden all over. Cool on a rack.