Authentic home cooking from Italy, with US measurements. 
Almond Granita and Brioche con il Tuppo 🌷
Here in Sicily, it's a tradition in the summer to have granita and “brioche con il tuppo” for breakfast, especially on Sundays and when going to the beach. For us, it's a ritual: breaking up the brioche and dipping it into the creamy granita that slowly melts around the edge of the glass. It's an explosion of unique flavors, a real treat for the eyes and the palate, to be enjoyed slowly, without rushing.
The most famous granita is almond, but it's also delicious with mulberries, lemons, peaches, coffee, or pistachios. It's simple to make—just a few ingredients: water, sugar, and fruit.
Almond Granita and Brioche con il Tuppo 🌷
Here in Sicily, it's a tradition in the summer to have granita and “brioche con il tuppo” for breakfast, especially on Sundays and when going to the beach. For us, it's a ritual: breaking up the brioche and dipping it into the creamy granita that slowly melts around the edge of the glass. It's an explosion of unique flavors, a real treat for the eyes and the palate, to be enjoyed slowly, without rushing.
The most famous granita is almond, but it's also delicious with mulberries, lemons, peaches, coffee, or pistachios. It's simple to make—just a few ingredients: water, sugar, and fruit.
Open in Cookpad AppSteps
- 1
First, dissolve the yeast, sugar, and honey in the warm milk.
In the bowl of a stand mixer, add the flour, the milk mixture, and then the beaten egg with salt. Knead with the dough hook, and once the dough starts to come together, gradually add the butter.
- 2
Cover the dough with plastic wrap and let it rise until it triples in size.
- 3
Once risen, divide the dough into 5 pieces of about 2 3/4 ounces (80 grams) each and 5 smaller pieces of about 3/4 ounce (20 grams) each. Shape into 10 round balls, cover with plastic wrap, and let rest for 30 minutes.
- 4
After resting, use two fingers to press the center of the larger balls and place the smaller ball (the tuppo) on top. Let the brioches rise, covered with plastic wrap, until doubled in size.
- 5
Meanwhile, prepare the granita. Pour the cold almond milk (after adding the extract) into the ice cream maker. Start the paddle, and when the mixture is creamy and thick, the granita is ready.
- 6
When the dough is ready, beat the egg yolk with the milk and orange extract in a bowl. Brush the mixture over the surface of the brioches and bake in a preheated oven at 350°F (180°C) for about 20 minutes.
- 7
A few minutes before the end of baking, check the brioches. If they are golden brown, remove them from the oven.
- 8
Let them cool slightly, then enjoy with the almond granita.
- 9
Tips
If you want the brioches to stay soft for 1–2 days, just wrap them in plastic wrap. - 10
If you don't eat the brioches right away, you can freeze them. Wrap each one in plastic wrap and place them in a food-safe bag. When you need them, just take them out of the freezer 3 hours in advance. Be sure to freeze them while they're fresh.
- 11
With this dough, you can make 4 larger brioches instead of 5. Shape 8 round balls: 4 about 3 1/3 ounces (95 grams) each and 4 smaller ones about 1 ounce (30 grams) each.
- 12
Store the granita in the freezer for up to 1 month in an ice cream container.
- 13
You can also make the granita without an ice cream maker. Pour the almond milk into a baking dish and freeze, stirring occasionally as ice crystals form to prevent it from becoming a solid block.
- 14
Check out these long-rise brioches con il tuppo recipes.
- 15
If you want to make almond milk, check out this recipe.
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