Brioche col Tuppo Buns – made the Sicilian way!

Sweet, fluffy and super-cute with their chignon style tops, check out our step-be-step guide to making these delightful brioche buns that, made with Italian Manitoba flour, are packed with protein too!



  • 250g Manitoba flour (or strong white bread flour)
  • 5g dry yeast or 12 fresh yeast
  • 90ml slightly warm milk
  • 1 egg at room temperature
  • 5g honey
  • 35g caster sugar
  • 1 orange zest
  • 1 lemon zest
  • 40g soft butter
  • 5g salt
  • 1 egg yolk room temperature
  • 1 tablespoon of milk


For the dought

Pour the flour and baking powder into a mixer and using a low setting, gradually add the milk and mix everything well.

Once the milk is incorporated, add the lightly beaten eggs.

After adding the egg, the dough will probably be dry so add 1 tablespoon of milk at a time.

Add the citrus peel and let the mixer carry on working slowly and gently for 5 minutes. Continue by adding the honey and then the sugar.

Add the soft butter, always a little at a time (it is important that the dough has absorbed the first part of the butter before adding the rest). Finally, add the salt.

Leave the dough to work for another 10 minutes. Check that it is strung well; if necessary, reactivate the mixer for a few more minutes.

Place the dough onto a lightly floured surface. Do a round of folds using the Italian pirlare method. Place it in a lightly floured container and cover with cling film. Leave to rise for 2 hours at room temperature.

When the leavening has started, put the dough in the fridge overnight (about 12/13 hours).


After 13 hours, put the dough onto a lightly floured surface. Divide it into 10 pieces, 5 of 80g approximately and 5 of approximately 15g which will sit on top of the 80g pieces. Make a round of folds and use the pirlature method to shape each piece of dough (you might need to Google the technique).

Place the 80g brick on a pan covered with oven paper. Create a hole where we’re going to place the 15g brick.

Carry out this procedure for all the loaves, then cover with a cloth and leave to rise at room temperature for about 2 hours or until doubled in size.

Beat one egg yolk with 1 tablespoon of milk. Gently brush the surface of the brioches.

Bake at 180°C for 20/25 minutes, until they are golden brown.

Remove from the oven, let cool on a rack and enjoy!