60 ml of sunflower seed oil or extra virgin olive oil;
120 g sugar;
Grated lemon and orange zest;
Half a cube of brewer’s yeast (fresh please);
1 teaspoon salt;
Powdered sugar for dusting
STEP
Dissolve the yeast in the lukewarm milk, mix well and wait 5 minutes;
After that, take a bowl, pour in the flour, the salt (put it on the sides of the flour, it must not come into contact with the yeast), the eggs, the sugar, the oil, the grated lemon and orange zest, the yeast dissolved in the milk and start collecting the ingredients with a fork;
Transfer to a pastry board and work well for about 15 minutes, helping yourself with the flour, it must be a smooth and soft mixture;
Form a loaf, cover with a damp cloth and leave to rise in the oven, with only the light on, for 2 hours until it doubles in volume;
Once the rising time has elapsed, transfer the dough onto a floured surface and deflate it slightly;
Let’s proceed to make the brioche with the “Tuppo”:
Break off pieces, form 80g balls and smaller balls of around 20g;
Place the buns on a baking tray lined with baking paper, spaced apart because they will rise a lot during cooking. Attach the hat on top, pressing it lightly with your hands, so that when it rises it will not tend to come off;
Brush the resulting brioches with the beaten egg yolk combined with a little milk and leave to rise for another 2 hours;
Bake at 180 degrees (pre-heated oven) for 12 minutes, 8 minutes were enough for mine, everyone knows their own oven, then you can tell by eye from the golden color;
Remove from the oven and let cool, if you can resist, and then fill them as you prefer… I filled them with fior di latte ice cream, but you can use Nutella, jam, cream, whipped cream!!
