For me, the best way to start the day during the weekend is with a fresh brioche. I took advantage of the long weekends in May to try the babka that I hadn’t tried yet. I’m a little behind everyone on this one.
But better late than never, and I finally fell in love with this folding which is really very simple. I’ve made several toppings, but the one that’s really been a hit at home is cinnamon and pecan. With brown vergeoise, it is a delight to accompany coffee.
Recently, there is a new kid in my kitchen, the KitchenAid Mini, the famous food processor in a smaller 3.3 l version. Between him and me, it was obvious. I had been waiting for it for so long. Finally, I have the impression that he has been there forever.
Regularly, I was asked why I didn’t have a KitchenAid. It wasn’t for lack of desire. Quite the contrary! But quite simply for lack of space in my kitchen. I didn’t know then that it existed in a smaller version than the one we usually know. I then wondered if it wouldn’t be too small, if the performances would be the same, if we could adapt accessories… After having inquired, my small fears were quickly dispelled. The mini performs just as well as the large and most accessories, at least the screw-on top ones, will fit. Besides, I think I’ll soon crack on some. The fresh pasta accessory and the one that allows you to make apple strips tempt me a lot.
And finally, its size is perfect for me. Already, I find him really too cute in this version. It doesn’t take up too much space on my small counter while being more than enough for what I cook daily.
Since I got him, he must have made at least one brioche a week. Each time with 500 g of flour, which already represents a very nice brioche. With this amount it is in fact far from full. I discovered that it has another advantage over its big brother. Indeed, it can whip up small quantities of egg white or cream. And that, too, is great.
Finally, this mini KitchenAid has only advantages for me. I just regret not having known him sooner. The small household robot is perfect at his side.
I started this article by telling you that I love fresh brioche for breakfast. No, I don’t get up at 3 a.m. to make it. I prepare it in the evening, and after shaping, I place it in the fridge for the night. In the morning, we try to take it out an hour before, then we put it in the oven, cold start. I have tested several recipes with this method. Finally, the one I prefer is the one without butter. And there you have it, my tips for enjoying a still warm brioche for breakfast.
Cinnamon and pecan babka:
200g full cream
2 level tsp dehydrated baker’s yeast
75 g brown vergeoise
500g T45 flour
1 tsp ground cinnamon (Ceylon)
Warm the milk and cream slightly in the microwave.
Dilute the yeast in it and put in the bowl.
Add the eggs, brown sugar, flour and cinnamon.
Knead for about ten minutes at low speed.
Cover the bowl and let rise for about 1 hour 30 minutes.
60g soft butter
50 g brown vergeoise
2 tsp cinnamon
Mix the soft butter, brown sugar and cinnamon.
Break the pecans into pieces.
Place the dough on the work surface and roll it out into a rectangle.
Top with topping, then pecans.
Roll so as to obtain a sausage.
Cut the pudding along its entire length, then twist the 2 parts.
Put in a large cake pan.
Film and let rise for another 1 hour 30 minutes.
Preheat the oven to 180°C, and cook for about 25/30 minutes. Check with a wooden pick and extend if necessary.
When it comes out of the oven, brush the brioche with maple syrup to make it shiny.
To finish: I use a large mold found in the deli section of the supermarket. It was normally used for terrines.
It is possible to make 2, for smaller moulds. In this case, it will be necessary to slightly reduce the cooking time.
Product offered by KitchenAid