Sicilian Brioche Buns with a Topknot

What you need

• 100 g (3/4 cup) 00 flour, for the starter; plain flour also works
• 100 g (3/4 cup) strong bread flour, for the starter; Manitoba type, 13-14% protein
• 4 g fresh yeast, for the starter
• 120 ml (1/2 cup) whole milk, for the starter, at room temperature
• 100 g (3/4 cup) 00 flour, for the dough
• 200 g (1 1/2 cups) strong bread flour, for the dough
• 80 g (1/3 cup plus 1 tbsp) granulated sugar
• 3 large eggs, about 165 g, at room temperature
• 100 ml (scant 1/2 cup) whole milk, for the dough
• 4 g fresh yeast, for the dough
• 2 g (1/3 tsp) fine salt
• 60 g (4 tbsp) butter, soft, cut into small pieces
• 1 tsp lemon zest, finely grated
• 1 egg yolk, for the glaze
• 20 ml (4 tsp) whole milk, for the glaze
• granita, optional, for serving

Method

Restated from the original video

1. 1

   Starter, evening before: stir the starter yeast into the starter milk until dissolved. Mix in both starter flours, then knead for 2-3 min into a firm, compact ball.

2. 2

   Put the ball in a bowl, cover tightly and chill for about 12 hours, until it has doubled.

3. 3

   Next morning, put the dough flours and the sugar in a stand mixer bowl. Tear the starter into pieces and add it.

4. 4

   Dissolve the dough yeast in the dough milk and pour it in. Mix with the dough hook on low speed for a few minutes.

5. 5

   Add the eggs one at a time, waiting until each is absorbed. Mix in the salt and lemon zest.

6. 6

   Add the butter in small pieces, waiting for each to disappear. Mix on medium-low for about 15 min, until the dough is smooth, glossy and very stretchy. It will be soft and sticky.

7. 7

   Scrape the dough into a bowl. Cover and rest 10 min, then wet your hand and do a set of stretch-and-folds. Repeat twice more at 10 min intervals.

8. 8

   Cover the bowl and let the dough rise at room temperature for about 2 hours, until doubled.

9. 9

   Turn the dough onto a lightly floured surface. Weigh out 10 pieces of 80 g and 10 pieces of 15 g.

10. 10

    Roll the large pieces into smooth balls and set them far apart on two baking sheets lined with baking paper. Roll the small pieces into balls and let them rest on the counter for 15 min.

11. 11

    Press the center of each large ball with three fingers to make a wide dip. Set a small ball in the dip.

12. 12

    Whisk the yolk with the glaze milk and brush the buns. Let them rise for 30-40 min at room temperature, and heat a conventional oven to 175 °C (350 °F).

13. 13

    Bake 20-25 min, until deep golden. Cool on a rack. Serve warm or at room temperature, split and filled with granita if you like.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.