The Sicilian brioche, also known as ‘brioche col tuppo’ or ‘tuppedda’, is the typical summer breakfast in Sicily. It is a type of a leavened and soft brioche bun, typically served with ice cream, granita or whipped cream.
The name tuppo refers to the round part at the top of the brioche, which derives from the shape of the low chignon that Sicilian women traditionally used to wear in the past and which in dialect is called tuppo.
Sicilian brioche buns are made with a rich, buttery dough that is flavored with sugar and vanilla. The dough is typically left to rise overnight, which helps to develop its flavor and texture. Then they are baked until they are golden brown and perfectly fluffy.
Representing the perfect breakfast, brioches can be filled with a variety of sweet or savoury fillings. Common fillings include ice cream or granita, traditional Sicilian specialities, as well as Nutella, jam or whipped cream. For a savoury option, brioches can also be filled with ham, cheese, salmon and other variants.
In general, brioche buns are a staple of Sicilian breakfasts, delicious and versatile, loved by locals and visitors alike.
