I'm Sicilian, and I can confirm everything the mythical chef John said! Mostly they are served for and with granita (almond, lemon, coffee, pistachio!), or an option for gelato. I use them also for savoury sandwiches and work great with burgers too!!!
I just asked a Sicilian friend of mine. He also confirmed that. I must admit, that's a bit weird ... But I'm looking forward to that experience in one of the next years.
When I visited Sicily I ate at least one brioche and granita a day… and one or two arancine! Thanks for posting this recipe so I can have a taste of Sicily back home ❤
This brings back a lot of memories for me when my grandfather used to buy me this every morning with granita while visiting family in Sicily. Thank you for sharing this recipe!
We were always taught that you pull off the top and give it to the person you love the most. I don't remember where it started from- I think it was from an ad oddly enough, but nearly 30 years later we still give the tops to each other!
Well done! I am from Sicily and do brioche all the time but I use the traditional lard instead of butter. The result is much better in taste and softness
Made these yesterday. Baked for 28 minutes. They were delicious but I am not sure the topknot process is worth the time. They are definitely impressive and the recipe is spot on.
Wow yummy and tasty mouth 👄 watering recipe 👌 best wishes for you ❤ 😋 God bless you 😋 😊 you are my RUclips family 👪 member 👌 all the best 😋 😊 good night 🌃
The best comment on the preview of this was "I should call her". I died laughing. I am not sure if I could make these without bursting into unrestrained laughter. It's a brioche bun that few teenagers will refuse. After they stop laughing. 🥖🫓🥯
Tip with the proofing stage: Typically when a dough recipe asks for ~7 grams of yeast, this will allow you to bring the proofing stage down to one only - or perhaps two. Though, it translates to being about to bake them in a relatively short time. If you have time - and the patience - what you can reduce the yeast down to 3 or 4 grams, (you don't need to reduce or increase anything else), but the proofing stage will be a LOT longer, like up to a day. I often go for two days proofing. What this allows for is the flour to hydrate more, the flavours to mature more. The texture improves and everything. This will work on most forms of bread, particularly the more basic styles. Even for pizza bases etc.
Huh. Is it really that noticeable of an improvement? My pizza dough recipe calls for 7g of yeast and I cold ferment it for about 4 days. So you're saying that with 3 or 4 grams, I can get a more moist dough?
@@Mugsithere is no connection between less yeast and more hydrated flour. However, if you are letting your dough proof for tgat long you dont require as much as 7 grams. It is the time proofing that hydrates the flour. Not the amount if yeasr.
@@Mugsi besides, if you are already leaving your dough to do its thing for several days, you wont notice any difference if you leave it longer. However, if you make a bqtch of the same recipe, and allowed it the shortest possible time to proof (like a few hours) and tried it against your standard issue way of doing things, you should notice the difference
I find very long proofing in enriched doughs like this has less of an impact than in simple pizza dough (just water, yeast, salt, flour). The latter is much better after proofing two days in the fridge.
Now i dont know for sure, but: Just going by the linguistics, i think what you saw or ate were very different things, and the potato stuff kind of affirms me in these thoughts. "Sweibach" sound an awful lot like "Zwei back/Zwieback", meaning "Twice baked", and that is a very common way of making bread keep longer all over europe.
since you're adding the sugar before any mixing, you probably should add it in step 1, with the honey in step 2. honey's antibacterial properties *could* cause the yeast to fail, if they were sufficiently weak/bad/old. Doing the sugar first would let the colony get bigger, and give a better chance at overwhelming the honey's properties. Of course, if you have nice new/fresh yeast, this is a non-problem. Still, if doing the steps in one order vs the other means you succeed 1% more often, why not?
Take it with a pinch of salt, but honeys antibacterial properties get lost with sufficient dilution with water. As the sugar cannot pull the liquid out of the cells anymore from a certain point (osmotic pressure not high enough anymore) it will just be a mix of several sugars and water, thua food for yeast
Did you know that you can adjust the attachments distance from the side of the bowl so you dont have to scrape the sides like that? there's a screw that you barely adjust. clean bowl and attachment, throw a dime in the bowl and turn that screw till the dime moves around in the bowl from the attachment.
So that's the origin of newFrench "tuppé" -> from neolatin tupo. Extra sweet tupos was made in madam Pompadour's kitchen: "hair" of caramelized sugar (115 C "break") over the tupo (and dough was enriched with raisins and chocolate cubes).
At first glance I though this was going to be about Mennonite zweiback. My mother’s family made a weeks worth every Saturday. Aka Mennonite Double Buns.
You could always let them proof overnight in the fridge if you want to bake them fresh in the morning. But I think they would still taste great the next morning.
Is it just me or can you not hear anything until you crank the volume way way up ? I used to be able to hear him fine but lately it is like he is whispering . My computer is cranked , RUclips is cranked and my monitor is cranked almost half way .
If you put the yeast directly into undiluted vanilla extract maybe, but honestly, the alcohol content isn't high enough to do anything to yeast in the finished dough.
I'm Sicilian, and I can confirm everything the mythical chef John said! Mostly they are served for and with granita (almond, lemon, coffee, pistachio!), or an option for gelato. I use them also for savoury sandwiches and work great with burgers too!!!
I just asked a Sicilian friend of mine. He also confirmed that. I must admit, that's a bit weird ... But I'm looking forward to that experience in one of the next years.
I’ve been to Sicily and can confirm. Remember having these for breakfast with a granita in Aci Trezza. Wonderful!
Great men of culture, sophistication, and honor, behold a titillating marvel of form, taste, and eloquence.
Heh... Titillating.
I love this guy's voice.
When I visited Sicily I ate at least one brioche and granita a day… and one or two arancine! Thanks for posting this recipe so I can have a taste of Sicily back home ❤
This brings back a lot of memories for me when my grandfather used to buy me this every morning with granita while visiting family in Sicily. Thank you for sharing this recipe!
We were always taught that you pull off the top and give it to the person you love the most. I don't remember where it started from- I think it was from an ad oddly enough, but nearly 30 years later we still give the tops to each other!
Well done! I am from Sicily and do brioche all the time but I use the traditional lard instead of butter. The result is much better in taste and softness
Lard is so underrated for baking buns. I switched from butter to lard in my potato burger buns and it was a real improvement in taste and texture.
I gotta try this ❤
Just yesterday I was searching for a breakfast bun, thanks Chef John!
Brioche in my breakfast? Definitely making it myself!
I used to eat these when I lived in Brooklyn. They are still one of my favorite things I have ever eaten! ❤
Oh man, I wish I had that in front of me right now! It looks so good!🤤
Made these yesterday. Baked for 28 minutes. They were delicious but I am not sure the topknot process is worth the time. They are definitely impressive and the recipe is spot on.
I start my day with you videos mostly.Your voice is enough to charge me for the day.
Wow yummy and tasty mouth 👄 watering recipe 👌 best wishes for you ❤ 😋 God bless you 😋 😊 you are my RUclips family 👪 member 👌 all the best 😋 😊 good night 🌃
Almond Granita! That is my food wish. I had some once, and it was a revelation. Magical.
These look fantastic!
Perfect for Christmas breakfast! ❤
My mother used to make those when I was a kid. Yum!
Can’t wait to make these!! They look awesome!!. Brioche in my breakfast? Definitely making it myself!.
Hazelnut filling would be awesome
I agree. It would be.
I'd motor boat the hell outa those muffins.
🤣😂🤣
Can’t wait to make these!! They look awesome!!
I love your humor Chef John.
I'm 1/2 Scilian but never heard of these. Thanks for dishing on the dishes.
Thanks you
I'm a simple man. I see Chef John, I click.
By the Thumbnail I thought it was another "Nipples of Venus" video.
Hey! Whatcha' makin'..? Ooh, can I have two?
I had this with pistachio ice cream in sicily and it was soooo good
You had me at ice cream sandwich.
Genius !
truly a joy to watch your videos 🫶 i have been watching since i was 10, i’m 23 now!
That is wonderfull.
The best comment on the preview of this was "I should call her". I died laughing. I am not sure if I could make these without bursting into unrestrained laughter. It's a brioche bun that few teenagers will refuse. After they stop laughing. 🥖🫓🥯
I almost made that comment, but I opted for "It looks cold in the kitchen." 😂
@@HALO-2304 🤣🤣🤣🤣🤣🤣
Do Spumoni ice cream next!!!!
The shape of the bun 😂😂😂😂
Tip with the proofing stage:
Typically when a dough recipe asks for ~7 grams of yeast, this will allow you to bring the proofing stage down to one only - or perhaps two. Though, it translates to being about to bake them in a relatively short time.
If you have time - and the patience - what you can reduce the yeast down to 3 or 4 grams, (you don't need to reduce or increase anything else), but the proofing stage will be a LOT longer, like up to a day. I often go for two days proofing.
What this allows for is the flour to hydrate more, the flavours to mature more. The texture improves and everything.
This will work on most forms of bread, particularly the more basic styles. Even for pizza bases etc.
Huh. Is it really that noticeable of an improvement? My pizza dough recipe calls for 7g of yeast and I cold ferment it for about 4 days. So you're saying that with 3 or 4 grams, I can get a more moist dough?
@@Mugsithere is no connection between less yeast and more hydrated flour.
However, if you are letting your dough proof for tgat long you dont require as much as 7 grams.
It is the time proofing that hydrates the flour. Not the amount if yeasr.
@@Mugsi besides, if you are already leaving your dough to do its thing for several days, you wont notice any difference if you leave it longer.
However, if you make a bqtch of the same recipe, and allowed it the shortest possible time to proof (like a few hours) and tried it against your standard issue way of doing things, you should notice the difference
I find very long proofing in enriched doughs like this has less of an impact than in simple pizza dough (just water, yeast, salt, flour). The latter is much better after proofing two days in the fridge.
How are you gonna leave us hanging on that latte?! I vote this be the next video!
Bravu, picció!!
The GOAT
Saw this and wondered: Chef John is making nipples?
Nice 👍
I have zero desire to eat this, however, I would make them to be used the next day in making a bread pudding. Thank you Chef John for the recipe.
CHEF JOHN THIS IS A FOOD WISHES EMERGENCY:
Would you please do a video on Chinese fried flower bread???
Molto bene!
YES oh-mi, YES
My husbands Mennonite family called these Sweibach (also two-story rolls). The recipe included “potato water” if you expected Grandma to approve. 😅
Now i dont know for sure, but:
Just going by the linguistics, i think what you saw or ate were very different things, and the potato stuff kind of affirms me in these thoughts.
"Sweibach" sound an awful lot like "Zwei back/Zwieback", meaning "Twice baked", and that is a very common way of making bread keep longer all over europe.
Let's be honest, these are glorious sicilian nipple buns xD look so tasty
Definitely going to try this someday soon. :D
Hello. I made these but the tuppo blended in with the bottom portion. Any idea why? Thank you.
If there are any left over should I store them in Tuppoware 🙂
Leave. Now.
Source: look at my name
@@daniel.lopresti😊
Will we be getting a coffee gelato video soon?
since you're adding the sugar before any mixing, you probably should add it in step 1, with the honey in step 2. honey's antibacterial properties *could* cause the yeast to fail, if they were sufficiently weak/bad/old. Doing the sugar first would let the colony get bigger, and give a better chance at overwhelming the honey's properties. Of course, if you have nice new/fresh yeast, this is a non-problem. Still, if doing the steps in one order vs the other means you succeed 1% more often, why not?
Take it with a pinch of salt, but honeys antibacterial properties get lost with sufficient dilution with water. As the sugar cannot pull the liquid out of the cells anymore from a certain point (osmotic pressure not high enough anymore) it will just be a mix of several sugars and water, thua food for yeast
Interesting the similarity with a brioche à tête/Parisian brioche shape but different technique.
It doesn’t surprise me Sicilians unironically made nipple bread.
I don't know why, but they look like cute little space ships🛸. 🤭🤭
I like to have mine with a glass of milk
Did you know that you can adjust the attachments distance from the side of the bowl so you dont have to scrape the sides like that? there's a screw that you barely adjust. clean bowl and attachment, throw a dime in the bowl and turn that screw till the dime moves around in the bowl from the attachment.
So that's the origin of newFrench "tuppé" -> from neolatin tupo. Extra sweet tupos was made in madam Pompadour's kitchen: "hair" of caramelized sugar (115 C "break") over the tupo (and dough was enriched with raisins and chocolate cubes).
My husband called them bodacious tata buns.
If you make this, stuff the little ball on the top with a knob of butter and anchovy fillet. You can thank me later.
"perfectly perky" 🤐
After the intro you voice gets noticeably quieter, almost need headphones on max, last few videos have had this issue.
At first glance I though this was going to be about Mennonite zweiback. My mother’s family made a weeks worth every Saturday. Aka Mennonite Double Buns.
Nipple muffins
They look beautiful but not like hair buns 🙄
I'm saving this recipe for when it's a bit nipply outside.
Brioche Col Tuppo filled with Capezzoli di Venere.
is it cold in that kitchen?
Shouldnt the lactose in the milk activate the yeast? If not, whats the purpose of the milk?
Fat and richness for the dough
Sicilian for nipple biscuits ?
Oh, my God...Could I have 3 please? It is almost cake!
I have those with ice cream
Originally from nippoli...Italy
Wasn't Mullet Muffins your nickname in highschool?
Certainly have an "interesting" look 😳
I think the original photo was a bit more appetizing tbh. A rolls a roll, but I watched this earlier when it was the ice cream photo.
If serving these for breakfast, one would need to bake them the night before.
You could always let them proof overnight in the fridge if you want to bake them fresh in the morning. But I think they would still taste great the next morning.
They look like little P-Funk motherships ♥
… Did Chef John say “almond granita?”
Is it just me or can you not hear anything until you crank the volume way way up ? I used to be able to hear him fine but lately it is like he is whispering . My computer is cranked , RUclips is cranked and my monitor is cranked almost half way .
Either from France or Italy.
1:22 Won't the alcohol in the vanilla extract kill the yeast?
If you put the yeast directly into undiluted vanilla extract maybe, but honestly, the alcohol content isn't high enough to do anything to yeast in the finished dough.
Made me feel 15 again. Thanks.
brioche tiddies best tiddies
Kind of reminds me of the Capezzoli di Venere but not sure why. 🤔
We need to know how much of each ingredient
What are mullet muffins
They should have called them “capezzolo”.
Hair buns allegedly.
Hairstyle... Riiiiiiiiiiiiiiight... 😂
It must be cold in that room
Careful zesting Florida oranges unless you want to ingest a lot of Citrus Red #2 😬
Mafia is the SHAME of Italy!
so you don't be gauche with your sicilian brioche for the win
Those look great. My wife and I also like German breakfast buns. She staples toaster strudel to my butt
is that supposed to be a joke on the duality of the word "buns"?
My oma called these szwiebach
I read that as silicon brioche. I was expecting a VERY different video.
Modeled after a hair style huh? I don't know. Those look suspiciously like something else I know Sicilians would love too.
Well, he did call them "perky" 😁
When in Sicily, double down.
👀🍿🥤🤭
Those perky pastries look like they should be called Brioche Petto
Mullet muffin?!?!?!? I pictured a whole lotta inappropriate things when I heard that.