Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Sicilian Brioche col Tuppo with Gelato (Brioche con Gelato)
Soft, fluffy, and lightly fragrant with citrus, these traditional Sicilian Brioche col Tuppo are made for filling with creamy gelato. A beloved Sicilian summer tradition and the perfect Italian breakfast treat!
This post is written in collaboration with Sammontana Gelati all’Italiana. All opinions are mine alone.
Soft, buttery, and incredibly fluffy, Sicilian Brioche col Tuppo is one of those Italian treats that is impossible to resist—especially when it’s split open and filled with creamy gelato!
With a delicate citrus fragrance, a tender crumb, and its unmistakable little “tuppo” on top, this traditional Sicilian brioche is the perfect summer breakfast or afternoon treat. And yes, in Sicily, gelato for breakfast is absolutely a thing!
A Taste of Sicily
Brioche col Tuppo is a beloved specialty from Sicily, Italy, where it is traditionally enjoyed with gelato or granita. The name comes from the small round piece of dough placed on top of the brioche, which resembles a traditional Sicilian woman’s hair bun, or tuppo.
Especially during the warm summer months, Sicilians love to slice these soft brioche open and fill them generously with gelato. You’ll often find them served alongside classic flavors like pistachio, chocolate, hazelnut, or stracciatella. Another traditional pairing is brioche con granita, particularly almond, lemon, or coffee granita.
For me, this is one of those recipes that captures the joy of an Italian summer: a warm, fragrant brioche, a generous scoop of creamy gelato, and absolutely no reason to wait for dessert!
Ingredients
Whole milk: Whole milk gives the brioche a rich, tender texture. Make sure it is lukewarm rather than hot when combining it with the yeast.
Bread flour: I recommend bread flour because its higher protein content helps create the characteristic soft yet slightly chewy texture of this brioche.
Eggs: Eggs add richness, tenderness, and beautiful color to the dough.
Butter: Use unsalted butter at room temperature so it incorporates easily into the dough. Adding it gradually is important for developing a smooth, elastic dough.
Honey: A little honey adds flavor and helps give the brioche a lovely golden color.
Orange and lemon zest: Don’t skip the citrus zest! It gives the brioche its delicate, fresh aroma and adds that unmistakable Italian flavor.
Yeast: Make sure your yeast is fresh and active. The milk should feel comfortably warm to the touch, not hot.
Tips for Making the Best Brioche col Tuppo
The dough will be soft and slightly sticky, and that’s exactly what you want. Try not to add extra flour just because the dough feels tacky. Instead, give it enough time to knead and develop its gluten.
When adding the butter, do so gradually and wait until each addition is incorporated before adding more. This helps create a smooth, elastic dough and gives the finished brioche its wonderfully soft texture.
For the signature shape, divide each portion of dough into one larger piece and one smaller piece, about 90 and 30 grams. Shape the larger piece into a smooth ball, using your fingers create an indent in the middle where you can place the smaller ball to create the characteristic tuppo.
Baking Tips
Allow enough time for both rises. The first rise develops flavor and structure, while the second rise gives the shaped brioche their light and airy texture.
For even more flavor, you can refrigerate the dough overnight after the first rise. The next day, let it come back to room temperature before shaping the brioche and continue with the second rise.
The brioche should look noticeably puffy before baking. If your kitchen is cool, the dough may need a little more time to rise. Before baking, gently brush the brioche with an egg wash made with egg yolk and milk. This gives them that beautiful glossy, golden-brown finish.
Keep an eye on the brioche toward the end of baking. If the tops are browning too quickly, move the baking sheet to a lower rack in the oven or loosely cover the brioche with aluminum foil. You want them beautifully golden on top while remaining soft and tender inside. Overbaking can make brioche dry.
Let the brioche cool completely before filling them with gelato. This is especially important because the heat from the brioche will cause the gelato to melt too quickly.
How to Serve Brioche col Tuppo
The best way to serve these Sicilian brioche is, of course, filled generously with gelato!
Slice the brioche open, leaving it attached on one side, and fill it with your favorite gelato. Pistachio and chocolate are delicious choices, but vanilla, hazelnut, stracciatella, or any flavor you love will work beautifully.
For the ultimate Italian summer breakfast, serve your brioche con gelato with a cup of espresso or coffee.
And don’t forget the little tuppo! It’s traditionally part of the fun—some people pull it off first and use it to scoop up the melting gelato.
How to Store Sicilian Brioche
Once completely cooled, store the brioche in an airtight container or sealed bag at room temperature for up to 2 days. They are best enjoyed fresh, when they are at their softest.
For longer storage, freeze the baked brioche in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and, for that freshly baked texture, warm them briefly in a low oven before serving.
Wait until you’re ready to serve before filling the brioche with gelato.
Whether you enjoy them for breakfast, an afternoon treat, or simply because you want a taste of Sicily at home, these Sicilian Brioche col Tuppo with Gelato are a delicious little piece of Italian summer.
Ready to try these too?!? Here is my recipe for you!
OTHER SWEET BREAKFAST RECIPES YOU MIGHT LIKE:
- Mascarpone Cream and Blueberry Sauce Pastries
- Cranberry Orange Crumble Cake
- Lemon Poppy Seed Loaf Cake
- Almond Frangipane Puff Pastries
- Blueberry Lemon Ricotta Muffins
- Blueberry Popovers
- Raspberry and Cream Pastries
- Ricotta Crumble Cake
- Sfogliatine with Ricotta
- Blueberry Skillet Cake
- Brioche col Tuppo
Sicilian Brioche col Tuppo with Gelato (Brioche con Gelato)
Soft, fluffy, and lightly fragrant with citrus, these traditional Sicilian Brioche col Tuppo are made for filling with creamy gelato. A beloved Sicilian summer tradition and the perfect Italian breakfast treat!
Servings:
8
Prep Time
20 min
Cook Time
20 min
Resting Time
4 hrs
Total Time
4 hrs 40 min
Ingredients
For the dough:
- 1 cup (240 ml) whole milk, lukewarm
- 2 1/4 teaspoons (7 g) active dry yeast
- 4 cups (500 g) bread flour
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Zest 1 orange
- Zest 1 lemon
- 1 teaspoon salt
- 4 oz (115 g) unsalted butter, softened, cut into pieces
For brushing:
-
- 1 egg yolk
- 1 tablespoon milk
For serving:
- Pistachio, Croccantino or your favorite gelato
Instructions
- In a small bowl, combine the lukewarm milk and yeast. Let sit for 5–10 minutes, until foamy.
- In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, orange zest, lemon zest, and eggs and mix to combine. While mixing add the prepared milk/yeast mixture, honey, and vanilla. Knead until a dough begins to form.
- Add the salt, then gradually add the softened butter, a little piece at a time, kneading until fully incorporated. Continue kneading for about 10–15 minutes, until the dough is smooth, elastic, and slightly tacky. Turn the dough out onto a lightly floured work surface. Fold it over itself like an envelope a few times, then gently roll and shape the dough until it becomes smooth and elastic. This helps strengthen the dough and gives the brioche a beautiful, soft texture.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free place until doubled in size, about 2–3 hours. You can refrigerate overnight for a deeper flavor. If you decide to refrigerate the dough, the next day let it sit at room temperature for two hours.
- Divide the dough into 8 portions. For each brioche, divide one portion into one larger piece and one smaller piece – about 90 g and 30 g (I do use a scale to weight them). Shape the larger piece into a smooth ball and place it on a parchment-lined baking sheet. Make a small indentation in the center with your fingers and place the smaller ball on top to create the signature tuppo. Cover loosely and let rise again for about 1½–2 hours, or until very puffy.
- Whisk together the egg yolk and milk. Gently brush the brioche with the egg wash. Bake in a preheated 350°F (175°C) oven for about 18–22 minutes, or until beautifully golden. Keep an eye on the top, if turns too brown too soon, place it lower in the over or cover loosely with aluminum foil.
- Let the brioche cool completely. Right before serving, slice them open horizontally, leaving them attached on one side, and fill generously with 2 or 3 scoops of gelato. Enjoy!
