Sicilian Brioche

Warm the milk until lukewarm. Place yeast and 1 tsp sugar (taken from the total amount of sugar) in a bowl. Pour the warm milk over the yeast and sugar and let sit for 10 minutes until foamy.

Meanwhile, in the bowl of your mixer fitted with the paddle attachment, mix 3 eggs and sugar together until smooth, about 1 minute.

Add the honey; vanilla extract, and orange zest. Mix on the low setting until just combined.

Pour in the yeast mixture and mix. Add the softened butter cut into cubes and mix to combine. The butter will not dissolve into the yeast mixture at this point, this is normal.

Remove the paddle attachment and replace with a dough hook. With the mixer running at the lowest setting, begin adding flour 1/2 cup at a time as well as the salt. Scrape the sides of the bowl with a spatula to incorporate all of the flour.

When all of the flour has been added, increase the speed to the next setting and knead the dough for 10 minutes. The dough will be sticky and wrap itself around the dough hook. Do not add more flour to it.

Use a spatula to scrape the dough into a lightly greased bowl. Cover with plastic wrap and place in a warm part of the kitchen to rise for 3 hours, until doubled in bulk. I place my dough in the unlit oven with the light on.

Line 2 baking sheets with parchment paper.

Use a kitchen scale to divide the dough into 12 -90 gram balls. Remove a -15 gram portion from each piece of dough in order to form the "tuppo" and shape into a ball.

Use your thumb to make a deep indentation in each ball and nestle the "tuppo" in the base of the brioche.

Transfer the brioche to the prepared baking sheets and continue with the remaining dough. Place 6 brioche on each baking sheet.

Place in oven with the light on and let rise for 2 hours, until doubled in bulk.

Brush each brioche with egg/milk mixture.

Remove the baking sheets from the oven and preheat to 350 degrees F.

Bake for 15 minutes, until the brioche are golden brown. Serve warm or at room temperature.