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Try SavoraBrioche col Tuppo with Almond Granita
A taste of Sicily! Indulge in buttery, yeasty Brioche col Tuppo, perfectly paired with a refreshing Almond Granita made from Avola almonds. This recipe is a labor of love, but the result is a truly unforgettable treat.
Ingredients
- All-purpose flour3 1/2 cups
- Active dry yeast2 1/4 teaspoons
- Granulated sugar1/2 cup
- Salt1 teaspoon
- Eggs3
- Milk1/2 cup
- Unsalted butter12 tablespoons
- Avola almonds1 cup
- Water4 cups
- Sugar1 cup
- Lemon juice1 tablespoon
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Learn MoreMethod
**Brioche Dough:** In a large bowl, combine flour, yeast, sugar, and salt.
In a separate bowl, whisk together eggs and lukewarm milk. Add to the dry ingredients.
Knead for 5 minutes, then gradually add the softened butter, kneading until fully incorporated and the dough is smooth and elastic (about 10-15 minutes).
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
Punch down the dough and divide it into portions. Shape each portion into a brioche with a 'tuppo' (hat) on top.
Place the brioche on a baking sheet lined with parchment paper, cover, and let rise for another 30-45 minutes.
Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown.
**Almond Granita:** In a blender, combine blanched Avola almonds and 1 cup of water. Blend until smooth.
Strain the almond milk through a fine-mesh sieve, discarding the solids.
In a saucepan, combine the almond milk, remaining 3 cups of water, sugar, and lemon juice. Heat over medium heat until the sugar is dissolved.
Pour the mixture into a shallow dish and freeze for 2-3 hours, raking with a fork every 30 minutes to create a snowflake texture.
Serve the warm Brioche col Tuppo with the Almond Granita for dipping.
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