The definitive Sicilian breakfast. It is a brilliant textural contrast: a semi-frozen, crystalline, deeply flavored water-ice (usually lemon, almond, or coffee) paired with an impossibly light, warm, egg-rich brioche bun crowned with a topknot (tuppo). The brioche is designed to be torn and dipped directly into the melting ice.
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The Granita Syrup. In a saucepan, heat the water and 3/4 cup sugar until dissolved. Let cool completely. Stir in the fresh lemon juice.
The Freeze. Pour the liquid into a wide, shallow metal or glass dish. Place in the freezer. Every 30-45 minutes , use a fork to aggressively scrape and break up the ice crystals forming on the edges and bottom. Repeat this for 3-4 hours until the entire mixture is a mass of flaky, snowy crystals.
The Brioche Dough. Dissolve yeast in warm milk. In a mixer, combine flour, 1/4 cup sugar, salt, and orange zest. Add the yeast mixture and 2 eggs. Knead until a dough forms.
Incorporate Butter. Add the softened butter slowly while kneading. Knead for 10-15 minutes until the dough is silky, glossy, and passes the windowpane test.
First Rise. Let the dough rise in a warm place for 2 hours until doubled.
Shaping the 'Tuppo'. Punch dough down. Divide into 4 large balls (the base) and 4 small balls (the tuppo/topknot). Place the large balls on a sheet. Press a deep indentation into the center of each large ball. Place the small ball into the indentation.
Second Rise. Let the shaped brioche rise for 1.5 hours until very puffy.
. Preheat oven to 350°F (175°C). Gently brush the brioche with beaten egg wash. for 15-20 minutes until deeply golden and glossy.
Serve. Serve the Granita in a glass goblet alongside the warm Brioche col Tuppo. The diner tears off the topknot first to dip into the ice.
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