Granita Siciliana con Brioche
Granita Siciliana con Brioche col Tuppo is the quintessential summer breakfast in Sicily: a glass of iced granita (almond, lemon, or black mulberry) accompanied by a soft brioche with the characteristic "tuppo" (the little ball on top).
It's not just a simple dessert: it's a morning ritual, a way to start your day under the Sicilian sun.
Preparation
- 1
For the granita: blend the almonds with water. Strain through a fine sieve. Add sugar and stir until dissolved.
- 2
Pour into a shallow container and place in the freezer. Stir with a fork every 30 minutes for 3 hours, breaking up the ice crystals.
- 3
For the brioche: dissolve the yeast in lukewarm milk. Mix with flour, eggs, soft butter, honey, and a pinch of salt.
- 4
Let rise for 2 hours. Shape into balls with a small "tuppo" on top. Let rise for another 45 minutes.
- 5
Brush with egg and bake at 180°C for 20 minutes.
- 6
Serve the granita in a glass with the brioche split in half.
Chef's Tips
The granita should never become a solid block of ice: stir it frequently to achieve a creamy consistency. The brioche should be warm, not cold.