Brioche col tuppo is an Italian version of a brioche hailing from Sicily. It is characterized by its rounded top bun, called tuppo, which also gives this brioche its name. The tuppo should be removed and eaten first. The brioche is made with milk, yeast, flour, salt, sugar, eggs, butter, and honey.
It can also be enriched with orange or lemon rind, saffron, or apples. This Sicilian treat is not eaten on its own – the brioche should be accompanied by granita, available in flavors such as lemon, pistachio, strawberry, etc. Another way of eating brioche col tuppo is to split it in half and fill it with gelato.
MOST ICONIC Brioche col tuppo
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Brioche Vendéenne is a French braided brioche. The braids on its top are called barres in French. It is golden-colored and available in various shapes - round, oval, or in the shape of a stick. The brioche can never be sold frozen - only fresh, either whole or sliced into smaller pieces.
The dough is rich in eggs and sugar, with a fragrant aroma of alcohol, vanilla, orange, and butter when baked. On the interior, the brioche is yellow and has a light, airy, and stringy texture with melt-in-the-mouth qualities. It's made in the Vendée region in France and is especially popular at Eastertime and at weddings, when it is made in gigantic proportions, weighing between 10 and 20 kilos!
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This traditional French brioche was invented in 1880 by a pastry chef Pierre Labully at his family-owned pâtisserie in Saint-Genix-sur-Guiers. It consists of a leavened brioche base that is enriched with crushed pink pralines—sugar-coated nuts that are traditionally associated with Lyon.
Brioche Saint Genix is usually formed in a large round loaf, while the top is decorated with whole pralines and pearl sugar.
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Gâche vendéenne is a pastry product that must be oval in shape, with a fine golden crust that is slit lengthwise. It must always be sold fresh and whole, never sliced, and packaged in the French region of Vendée. The pastry has a soft texture and melt-in-the-mouth qualities, while the flavor is milky, with aromas of fresh cream and butter, and undertones of vanilla and oranges.
Gâche vendéenne weighs at least 300 grams and consists of flour, eggs, butter, fresh cream, sugar, starter, yeast, sea salt, flavorings, milk, and water. It was traditionally made on festive days such as Easter or weddings, when people wanted nicer things, so fresh cream was always included, and that is what distinguishes it from other similar products.
This sweet brioche-like bread is prepared with a yeasted dough that is often enriched with raisins, chocolate chips, and occasionally comes topped with pearl sugar. The usual shape of the bread is reminiscent of a swaddled baby, hence its alternative name – the bread of Jesus.
Cougnou is believed to have originated in Hainaut and is mainly associated with Christmastime when it is often given to children and served with a cup of hot chocolate on the side. Nowadays, it is mainly found in Belgium and some parts of northern France.
This classic brioche variety is prepared with a yeast-risen dough that is enriched with butter and eggs. The dough is divided into eight individual portions that are neatly arranged in a loaf pan and left to rise. During baking, the pieces partially merge, while they remain clearly visible on top.
Nanterre brioche should always have a crispy golden crust, and a soft, buttery interior. It is recommended to serve it with butter and jam on the side.
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Fallue is a traditional old-fashioned brioche originating from Normandy. The brioche is easily recognizable for its oval shape and thorny top. The simple dough is made with eggs, butter, flour, sugar, salt, yeast, and crème fraîche.
The dough should rise two times before it's shaped into an oval log, brushed with eggs, cut with scissors to create a ''hat'', and it's then baked in the oven until golden. Fallue is traditionally served with a creamy rice pudding known as teurgoule, but it can also be served for breakfast with fruit jam, honey, or butter.
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This sweet bread is prepared with a leavened, brioche-like dough that is enriched with orange blossom water. It is typically shaped into a large, round loaf with a top that is occasionally decorated with pearl sugar. The recipe is believed to have first appeared in the Middle Ages, and it was originally made as a traditional Easter bread.
Its origin is closely associated with the Rhône-Alpes region.
Hailing from Lorraine, this sweet bread is prepared with a classic, buttery brioche dough. As the name suggests, since tressée means braided, the dough is typically shaped in a large, twisted braid, while the origin of the brioche is closely associated with the city of Metz.
However, it is found throughout the Lorraine region and is typically enjoyed on special occasions, when it's usually served well-chilled at the beginning of the meal.
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