Sicilian sugar brioche
At the beginning of September I went to Sicily for just two days.
Not enough time for doing the things I wanted, but enough to understand how the passing of time increases the distances inexorably.
I'm living conflicting feelings. Something that pulls between my aversion to people and things that I once could not bear and my deeply “nostalgia” for that part of my life and those loved ones who I cannot be near a I would like.
I think I will live with this feeling for my entire life. The sight at an old book found in my mother's house or the flavour of a particular dish, these small things are enough to bring me back through the years, discovering old memories.
This time it happened with a Sicilian sugar brioche
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Sicilian sugar brioche[/caption]
In Sicily we love bread, we use to buy large amount of bread every day, sometimes twice in a day.
That's the reason why , in a good bakery, you can find warm bread in the morning and in the afternoon.
And never just bread!
The traditional and common
semolina flour bread share the counters with the soft “panini” covered with toasted sesame seeds, small pizze with tomato sauce, mozzarella and oregano.
And also crunchy grissini, simple "biscotti" for the breakfast "latte" and brioches covered with sugar.
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Sicilian sugar brioche[/caption]
The sight of a sugar brioche brings me back to my childhood.
On my way to school there was a tiny bakery
, I can remember
an old couple working there.
I used to stop there every morning to buy my "merenda". Sometimes my choice was chocolate, but mostly of the time a small panino or a brioche. A fresh, fragrant brioche wrapped in a light brown paper.
I can still see a "little me" seated at the table, using the brown paper like a placemat, ready to start my war with the sugar.
Despite all my attention, after the first bite, the sugar would have covered my mouth, hands, and part of my blue school uniform.
It was ubiquitous. I couldn't resist the allure of licking the crispy sugar from my fingers, savoring each delightful taste while trying to maintain composure. One more bite, and I knew I would succumb to the temptation once again.
The vivid recollection of this unassuming bakery brioche, boasting a light yet sweet dough, lingered in my mind.
It was the crispy sugar coating that lent it a rustic and distinctive quality, leaving me coated in sugar from head to toe by the end of the "merenda".
This brioche dough it's simple to make, this recipe comes from an Italian foodblog, Anice e Cannella, and is pretty near to the original one.
My Sicilian recipes
HERE