Sicilian Brioche with Gelato (Brioche con Gelato)
Brioche col tuppo con gelato Say it: bree-OH-sheh kol TOO-poh kon jeh-LAH-toh
Brioche con gelato is Sicily’s beloved summer treat: a soft, buttery brioche col tuppo—named for its little topknot—split and filled with cold gelato. It is served in bars and pasticcerie from breakfast through late evening, especially in Palermo and Catania. The warm, tender crumb contrasts with the dense, creamy gelato, while the faint sweetness of the bun lets the gelato shine. It feels both rustic and celebratory, a simple Sicilian pleasure best eaten immediately, before the gelato melts.
Sicilian Brioche with Gelato (Brioche con Gelato)
Brioche col tuppo con gelato
Pronounced bree-OH-sheh kol TOO-poh kon jeh-LAH-toh
- Serves
- 4
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the brioche
To assemble
Method
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast and salt. Add the eggs and the 1/4 cup (60 ml) lukewarm milk and mix on low until a shaggy dough forms, then knead on medium for 3 minutes.
With the mixer running, add the soft butter one tablespoon at a time, waiting until each addition is absorbed before adding the next. Continue kneading for 8–10 minutes, until the dough is smooth, glossy and pulls away from the bowl; it should be soft but not sticky.
Cover the bowl and let the dough rise in a warm spot for 1 1/2–2 hours, until doubled and puffy. Punch it down gently.
Lightly flour your hands and divide the dough into 4 equal pieces. Cut a small piece, about 1 tbsp (15 g), from each piece. Roll the large pieces into tight balls and place them on a parchment-lined baking sheet, spaced well apart. Roll the small pieces into balls, moisten the undersides and press one onto the top of each large bun to make the topknot.
Cover the buns and proof for 45–60 minutes, until almost doubled and springy when gently pressed. Preheat the oven to 350°F (175°C).
Beat the egg yolk with the 1 tbsp (15 ml) milk and brush it gently over the buns, avoiding the crease around the topknot. Bake for 18–22 minutes, until deep golden brown and firm; cool on a rack.
Just before serving, let the gelato soften at room temperature for 5 minutes. Split each bun horizontally, keeping it hinged, and place about 1/2 cup (120 ml) gelato inside. Close gently, dust with powdered sugar if using, and serve immediately.
Regional variant: Brioche col tuppo con granita di caffè
For the classic Sicilian breakfast version, replace the gelato with coffee granita: freeze 2 cups (480 ml) strong espresso mixed with 1/2 cup (100 g) sugar, scraping the mixture with a fork every 30 minutes until icy and fluffy. Serve the brioche split or alongside the granita, with a spoon, and add a dollop of whipped cream if you like.
Cook's notes
- Use very soft butter and add it slowly; this is what gives the brioche its tender, feathery crumb.
- Let the baked buns cool just enough to handle before splitting, so the gelato does not melt too quickly.
- If the gelato is very hard, soften it briefly, but do not let it become soupy.
Serve with
Serve immediately with espresso or a cold drink; in Sicily it is often a breakfast or afternoon treat.
Make ahead and storage
Bake the buns up to 1 day ahead and store airtight at room temperature; warm for 5 minutes before filling. Fill with gelato only just before serving.
