Different ways to have breakfast…..
You can drink coffee, tea, cappuccino, orange juice, croissants or bread and butter and jam……
What about me? I drink cappuccino with 3 cookies…..
Only recently I begun to prepare french croissant……the typical meal for breakfast…..
So…..I had an idea…….To prepare cappuccino french brioches.
That’s it: to taste to be dipped, to eat.
- 4 cups + 2 tsp (510 g) strong bread flour
- 20 g fresh yeast
- 2/3 cup less 1 tbsp (150 g) whole fat milk
- 3 medium (150) whole eggs
- 4 tbsp (60 g) superfine granulated sugar
- 3.5 tbsp (50 g) unsalted butter, room temperature
- 1 tsp (5 g) salt
- 2.5 sticks (1 ¼ cups) + 1 tbsp (300 g) unsalted butter for laminating
- 4 tbsp (35 g) cappuccino powder
- 2 + ¼ tbsp (30 g) water
- 2 generous tbsp (35 g) superfine granulated sugar
- ½ tbsp (5 g) cappuccino powder
- cappuccino powder
In the bowl of a stand mixer fitted with paddle attachment, combine soft butter and cappuccino powder.
Shape the butter into a rectangular shape (8x10 inches – 20x25 cm) and refrigerate to have a compact mixture (to prepare the day ahead).
In a bowl mix all the ingredients, bring to a boil and let cool completely.
In the bowl of a stand mixer, fitted with hook attachment, place sifted flour and fresh yeast.
Begin to knead with milk and eggs (a little at a time).
Gradually add sugar, then butter, a piece at a time, then salt.
Wrap the bowl with clingfilm and let rise for a couple of hours.
Then, deflate the dough, shape into a ball and refrigerate 12 hours or overnight.
On a lightly floured surface, roll the dough with a rolling pin, to get a rectangular shape 18x10 inches - 45x25 cm and incorporate the butter.
Turn the dough 90° degrees and roll the dough out until you get a rectangle 24 inches - 60 cm long.
With the short side facing us, fold the dough letter style: fold one third of the dough on top of itself and then fold the other side over it, sprinkling the surface with cappuccino powder.
Turn the dough 90° degrees (to have like a book opening on the right) cover with clingfilm and refrigerate for 40-60 minutes.
Repeat the rolling and folding twice more, putting the dough back into the fridge for an hour between turns..
After the third turn you leave the dough in the fridge 12 hours or overnight, covered with clingfilm.
The day after, roll the dough out into a rectangle 14x22 inches – 35x55 cm and cut out the edges to have a perfect rectangular shape 12x20 inches - 30x50 cm.
Cut out bands 1.2 inches large and 12 inches long, 3x30 cm.
Roll and place in greased aluminum moulds 3.5 inches in diameter, 1.7 in high - 8x4 cm and let rise until double in size.
Heat Fan oven 340F - 170°C and bake for 20 minutes.
Remove from the oven and brush with syrup.
Let cool and remove from the moulds.
In the dough, you can increase a bit the sugar.
I would roll the final rectangle bigger, to have a thinner dough.
I would reduce lenght of bands: 10 inches-25 cm.
Recipe adapted from Philippe Conticini, Thierry Marx e Joel Defives