How to make
Oven - 390°F (200°C).
A flat tray covered with baking paper.
You can use a mixer or knead the dough by hand.
Pour all the flour into the mixer bowl. Dissolve the yeast in the warm milk. Let it activate. In 2-3 tbsp. fresh milk, the saffron is dissolved.
After the yeast has activated, pour it into a well of flour, add the eggs, sugar, diced butter, flavors and milk with saffron, add salt on the side. Stir vigorously.
Allow the mixer to mix the dough for 15-20 minutes or until the dough sticks to the mixer whisksand the bowl is clean of flour.
At first the dough is very sticky and soft, but with prolonged mixing it will become a compact mass of elastic dough. Take it out of the bowl, place it on a counter and use your hands to form a rough rectangle.
The two outer sides are folded to the middle, rotated 90 degrees and again a rectangle is formed, folded to the middle again in the above manner. This folding is a total of three times. This folding of the dough will help make it even stronger and more elastic. Finally, it is formed into a ball, placed in a lightly greased bowl, covered and left to rise until it completely fills the bowl.
The risen dough is cut into pieces of 2.9 oz (82 g) each, re-shaped first into a rectangle, fold the outer sides in towards the middle, re-shaped into a rectangle and then into a ball. Balls of 0.5 oz (15 g) each are formed in the same way.
The two types of balls must be the same amount. Forming the balls of dough is done on a very smooth marble surface, with the palm folded in half, formed into a ball by rotation, pulled along the smooth surface, formed into a ball again and so on until it is formed on the underside beautifully, the creases of the dough are almost invisible.
The 2.9 oz (82 g) balls are pressed in the middle to form a deep indentation without reaching the base and the small ball is placed there. This is the procedure with all the dough. They are arranged in the tray, spaced apart, covered and left to rise for about 40-50 minutes.
Before putting them in the oven, spread them with an egg beaten with a little milk and 1 tsp. of oil.
The brioche is baked at 390°F (200°C) for about 15 minutes.
Sicilian Brioche (Brioche col Tuppo) is great, try it!
