The Sicilian brioche col tuppo is what the island has for breakfast: soft, golden, and rounded with a small knotted dome on top. In summer, Sicilians eat it hollowed out and filled with granita. The rest of the year, it is split and spread with good preserve.
This version uses a single rise of about three and a half hours. The dough is enriched with butter, eggs, milk, and sugar, which means it moves slowly. Build in a quiet afternoon and the brioche will be ready for dinner or the following morning.
Makes ten. They do not last past the first day, which has never been a problem.
Set servings and units first. You can change them anytime.
Warm the 6.8 fl oz milk to about 95°F, warm to the touch but not hot. Sprinkle in the yeast and let it sit for 5 minutes until slightly foamy.
In a large bowl, combine 17.6 oz flour, 2.8 oz sugar, 1.5 tsp salt, and the orange zest. Make a well in the center and pour in the yeast mixture, 3 eggs, and vanilla. Mix until a rough dough forms.
Turn the dough onto a lightly floured surface. Knead for 5 minutes. Add the 2.8 oz softened butter in three additions, kneading each into the dough fully before adding the next. Continue kneading for 8 to 10 minutes until the dough is smooth, soft, and slightly tacky, pulling away cleanly from the work surface.
Shape the dough into a ball, return it to the bowl, cover with a damp cloth, and leave in a warm spot to rise for 90 minutes, until doubled.
Punch the dough down gently. For each brioche, you need one large piece of about 2.8 oz and one small piece of about 0.5 oz. Shape each large piece into a smooth ball by rolling it against the work surface with a cupped hand. Repeat for the small pieces.
Place the large balls on a lined baking sheet, spacing them 2.5 in apart. Press your thumb firmly into the center of each ball, almost to the base, making a deep well. Set a small ball into each well and press it down so it is anchored in the dough, not just resting on top. This is the tuppo.
Cover loosely and leave to rise for 60 minutes until noticeably puffed.
Preheat the oven to 350°F. Whisk the egg yolk with 2 tbsp milk. Brush the surface of each brioche gently, avoiding the seam between the tuppo and the body.
Bake for 20 to 25 minutes until deep golden. If the tuppo is darkening faster than the body, loosely tent the tray with foil for the last 5 minutes.
Cool on a rack for 10 minutes. Split each brioche and spoon 30g of Gusta Apricot Preserve inside. Eat while still warm.
You made Brioche col Tuppo con Marmellata. Time to eat.
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The tuppo separates during the second rise if the well is too shallow. Press your thumb to the base of the dough, not just the surface: you want the small ball sitting inside the brioche, not perched on top. The split between the two pieces should be visible but tight after baking.
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