Thermomix Sicilian Brioche

Thermomix recipe 100% made in Italy for Sicilian Brioche
Thermomix Sicilian Brioche

The long-awaited moment has arrived, finally here I am publishing the recipe for the famous Thermomix Sicilian Brioche with tuppo

The brioche with tuppo are my absolute favorite brioches, in the summer when I go to Calabria I eat one a day and not always accompanied by granita, I am so crazy about them that I eat them on their own.

They are called brioche with the tuppo because they resemble the gathered hairstyle of Sicilian women, also called topknot or onion-style.

The recipe, although of Sicilian origins from Catania, was given to me by my cousin Teresa, whom I asked for it after hearing from all the relatives that she made fabulous ones!

They are indeed delicious and now that I have the recipe, I will have mountains of brioche in the freezer ready to be heated and eaten.

Usually when I don’t eat them plain, I dip them in lemon granita, while my mother has them with almond granita, or there are also those like my partner who put ice cream inside.

Have you ever tried? How do you prefer to eat them, filled or are you purists like me?

I leave you with the recipe for the Thermomix siclian brioche.

See you in the next recipe!


Thermomix Sicilian Brioche

Course Dessert
Cuisine Italian
Total Time 1 hour 30 minutes
Servings 5


  • 530 gr strong flour (manitoba)
  • 200 gr milk + that for brushing
  • 2 eggs
  • 100 gr butter
  • 100 gr sugar
  • 10 gr fresh yeast
  • 1 lemon (only the zest)
  • 1 tsp vanilla extract
  • 1 pinch fine salt


  1. Put the milk in the mug, heat: 3 min. 37° speed. 1.

  2. Add the yeast, dissolve: 30 sec. speed. 3.

  3. Add sugar, flour, eggs, vanilla, grated lemon peel and salt, mix: 20 sec. speed 5.

  4. Add the butter cut into small pieces and knead: 3 min. speed. dough mode, the dough should be smooth and homogeneous, if necessary add a little flour.

  5. Take the dough and knead it for a few minutes with your hands, place in a large bowl, cover with plastic wrap and let it rise for at least 2 hours or in any case until it doubles (I let it rise in the oven turned off).

  6. After the first leavening, resume the dough, work it with your hands and divide it into large (weighing about 80 grams) and small (weighing about 15 grams) pieces.

  7. Work each dough with your hands trying to give it a round shape, pushing under the ends. Make a hole with your finger in all the large balls and place the small ones on top of them (there will be about 12 brioches).

  8. Place them on a baking sheet lined with parchment paper, cover with a cloth and let rise again for 2 hours.

  9. Brush the surface with milk and bake in a preheated oven at 180 degrees for about 20 minutes or until the surface turns golden.

  10. Once baked, brush the surface again with the milk and let it cool completely.

  11. Serve the brioche with the tuppo thermomix stuffed with ice cream or accompanied by a granita… Buon appetito!

Recipe Notes

*For those who are intolerant to dairy products, you can use butter and lactose-free milk.

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