Brioche col Tuppo

Ingredients

• 500 g strong white bread flour, plus extra for dusting
• 7 g instant dried yeast
• 70 g caster sugar
• 8 g fine salt
• 3 eggs, room temperature, lightly beaten
• 120 ml whole milk, lukewarm
• 150 g unsalted butter, softened, cut into cubes — or an equal weight of strutto (lard) for the traditional form
• 1 tsp orange zest, finely grated
• 1 tsp orange blossom water, or a drop of vanilla extract
• For the egg wash
• 1 egg, beaten
• 1 pinch caster sugar

Method

1. 1
   Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Add the beaten eggs, lukewarm milk, orange zest, and orange blossom water. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 8 minutes. The dough is ready when it pulls cleanly from the bowl walls.
2. 2
   With the mixer running on medium-low, add the softened butter a few cubes at a time, waiting until each addition is fully absorbed before adding the next. This is where the dish lives or dies: the butter must be incorporated slowly and completely until the dough is silky-smooth, glossy, and slightly tacky — it should stretch thin without tearing. Rushing this stage produces a greasy, uneven crumb.
3. 3
   Shape the dough into a ball, place in a lightly oiled bowl, cover tightly, and refrigerate overnight (8–12 hours). The dough should approximately double and will feel firm and cold when retrieved.
4. 4
   Remove the dough from the refrigerator and allow it to come to room temperature for 30 minutes. Divide into 6 equal portions. From each portion, pinch off roughly one-fifth of the dough and set aside. Shape the larger piece into a smooth, taut round and place on a parchment-lined baking tray. Roll the smaller piece into a ball and press it firmly onto the centre of the larger round to form the tuppo. It should adhere without splitting away at the seam.
5. 5
   Cover the shaped rolls loosely and leave to prove at room temperature until visibly puffed and the dough springs back slowly — but not all the way — when pressed lightly with a fingertip. This final proof takes 2–2½ hours.
6. 6
   Heat the oven to 180 °C. Whisk together the beaten egg and pinch of sugar, then brush each roll gently but thoroughly, taking care not to deflate the tuppo. The wash should coat evenly with no pooling at the base seam.
7. 7
   Bake for 16–18 minutes. The rolls are done when the surface is deep amber-gold and glossy, the tuppo is set and distinct, and the kitchen carries a warm, buttery, faintly eggy scent. The base should sound hollow when tapped. Do not bake beyond this point: the crumb must remain soft and yielding, not dry.
8. 8
   Transfer to a wire rack and serve slightly warm. The tuppo is detached first and eaten separately or used to scoop granita. If serving from frozen, reheat in a 150 °C oven for 5 minutes until the exterior is warm to the touch and the crumb softens again.