The Tuppo neck bun is a must of Sicilian breakfast. The greediest also consume the snack with granita or even stuffed with ice!
It owes its name to a bun that once bore the Sicilian women, called in dialect Tuppo. Initially, it is prepared with lard. Now preferred the butter, for its softer and more refined taste.
Ingredients for 12 Sicilian pastries
- Flour – 500 g
- Butter – 50 g
- Egg – 1 yellow
- Sugar – 50g
- Milk – 100 ml
- Warm water – 250 ml
- Fresh yeast – 25 g
- Salt – 1pincée
- Honey – 1 tablespoon
- Vanilla sugar – 1 sachet
- Saffron – 1 bag (optional)
- Preparation of neck rolls Tuppo
Start with the butter out of the fridge, cut it into pieces and dissolve the yeast in warm water (200 ml to start, then add the rest gradually if necessary).
Then, in a bowl, pour the flour (saffron) sugar, honey and salt. Mix well before including dissolved yeast, so that it does not come into direct contact with the salt. Finally, knead until flour is mixed well and the dough comes away from the wall. You can then add the butter to the dough. Knead again and grow a dough for about an hour.
When the dough has doubled in size, form balls twelve and twelve pellets. Then cover each ball of a ball to form the Tuppo, then drop the buns on a baking sheet lined with parchment paper and let grow at room temperature.
Italian recipe Italian buns neck Tuppo
Finally, when the buns are swollen, brush them with egg yolk and milk using a brush, and cook for 20 minutes in an oven preheated to 200 ° C.
To prevent your dry buns, place a small container filled with water in your oven.
Eat the buns on the same day or next day. To preserve them, cover them with plastic wrap or place them a bread box.