Time: 2 ore più riposo
Difficulty: Difficile

Ingredients for 10/15 pieces

lievitino

100 g Preparation without gluten Special for leavened dough Molino Dallagiovanna
100 g of water
16 g of fresh brewer's yeast
10 g of acacia honey
For the dough
500 g Preparation without gluten Special for leavened dough Molino Dallagiovanna
180 g of water
250 g lievitino
100 g granulated sugar
3 egg yolks
250 g egg white
70 g sunflower seed oil
¼ of grated lemon peel
¼ of orange peel
1 berry of vanilla bourbon
a pinch of salt up
To brush
1 beaten egg
50 g of fresh cream
Method

For the leavening

Arrange the Molino Dallagiovanna mix in a bowl and mix briefly.

Dissolve the yeast in a second bowl with water and honey and add it to the flour; mix everything, very slowly, squeezing the dough with one hand.

Let rise for about 45 minutes. After the rest time will be ready for use.

To prepare the brioche with the tuppo place in a bowl the mix, the lemon peel, the orange and the pulp of the vanilla-flavored berry mix well with a spoon.

Pour the mix and the sugar into the bowl of the planetary with the leaf hook and mix a few minutes, add the water and the yeast of beer and start to knead.

Add at this point the egg yolks and the egg whites and continue to make the planetary work; then add the oil and complete the dough.

Finally add a pinch of salt and continue to knead vigorously always with the same hook.

Form a dough and put it to rise in a bowl covered with a cloth for 1 hour in the fridge.

If it is slightly sticky, do not worry, the rest time will be more compact; pick up the dough and place it on the lightly floured work surface.

Create a vein from which to draw 8 equal pieces weighing about 150 g each. Take a piece, give it the shape of a string and create a bottleneck, without dividing it. Once the shape is made, drill the largest piece in the center and pass the smaller part through the hole. Once given the shape of the tuppo, place the brioche on a baking tray lined with parchment paper, brush the surface with the yolk beaten with the cream. Do not place more than 4 croissants on each dripping pan because they will double their volume during the leavening and then in cooking. Now place the brioche with the dough to rise for 1 hour and 30 minutes in the oven off with the light on. Then cook in a preheated oven at 160 ° C for 25-30 minutes (or in a ventilated oven at 160 ° C for 20 minutes). When cooked, take out the brioche and let it cool on a wire rack; Finally, enjoy your brioche with the tuppo accompanying them with the typical Sicilian granite.