Brioche col tuppo

Step 1: In a large bowl or stand mixer, mix 1 ⅛ lb strong white bread flour, 2 ⅞ oz caster sugar and ¼ oz dried yeast. Add ¾ cup lukewarm whole milk, 2 eggs, 1 tbsp honey, 1 tbsp orange zest and 1 tsp vanilla extract and knead with the dough hook for 5 minutes, until it comes together.

Step 2: Add ¼ oz salt and knead for 2 minutes more.

Step 3: Add 3 ⅛ oz soft butter a spoonful at a time, waiting until each piece disappears before adding the next. Knead for 8–10 minutes in all, until the dough is glossy, pulls away from the bowl and stretches into a thin, see-through sheet without tearing.

Step 4: Shape into a ball, cover and leave in a warm place for about 2 hours, until doubled.

Step 5: Tip out the dough and cut off 10 pieces of about 80 g for the bodies and 10 of about 15 g for the tuppi. Roll each into a tight, smooth ball by cupping it under your hand on an unfloured worktop.

Step 6: Set the large balls on lined baking trays, well apart. Press a deep hole in the top of each with a floured fingertip, almost to the tray.

Step 7: Roll each small ball into a teardrop and push the pointed end firmly down into the hole. Common mistake: setting the tuppo on a shallow dent; it rolls off sideways as the brioche rises and bakes.

Step 8: Cover loosely and leave to rise for 45–60 minutes, until puffy and a gentle press springs back slowly. Heat the oven to 350°F (325°F fan).

Step 9: Beat 1 egg yolk with 2 tbsp milk and brush it gently over the brioche.

Step 10: Bake for 16–18 minutes, until deep golden and shiny. The base should sound hollow when tapped.

Step 11: Cool on a rack for 10 minutes. Serve warm, ideally with a glass of granita for dipping.