Cake lunch, inspired blogging and an easy brioche (recipe)

10 comments
Breads and viennoiserie, Cake adventures and culture

Anyone for a two-course cake lunch? Let’s sit down and have a cup of Paradise tea.   Oooh, some cake and nice light brioche rolls, really easy and fast to make!  I’ll give you the recipe.  But no baking right now.  We’ll just get comfortable and ponder the meaning of life and blogging.  Have a look at the photo above.  Would you like a couple of brioche rolls?  And can you spot the mistake? (hint: teapot)

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More chocolate or mojito cake?

So here I am with my friend (that’s her hand there reaching for more cake), telling her about my new double life as a blogger.  Actually, she’s lucky to be eating any cake at all, since it was very hard to tear myself away from the computer and make it to the kitchen.  I should have gone earlier – baking at 4 in the morning .. ahem.

I now have an excuse for two-course cake lunches: we’re testing cakes for the blogging community, myself and my willing guinea pig – as my friend called herself over the intercom system.   So down to quality control:  she suggests mint leaves to decorate (et voilà) and we agree the mojito cake curd should be a less intense green (oops).  Otherwise not bad.  Following further testing, recipes will be with you soon(ish)!  The brioche rolls were surprisingly delightful so I’m liberating that recipe into cyberspace (beam it up Scottie, or scroll down).

So now we chat about holidays, family, relationships and, of course, blogging.  Without moving from my computer for two days (except to make cake), I have travelled far and wide, connecting with ideas, places, people and feelings all over the world.  I mention the poetry, the artwork,  the Kindness Blog.  She notices I look happy.

Some Kindness blog posts I like more than others but I do appreciate the general sentiment. My favourite posts so far are here and here – are you curious?  So yes, I’m inspired to continue browsing in the community to connect and learn with fellow bloggers.  When I’m out and about climbing a rock or in a restaurant, I’ll have a sea of new ideas floating in my head.

And now sweet reader… for that recipe.  Then we’ll have a bit of humour with Christmas cracker jokes, and the teapot mystery will be revealed!

Fast brioche rolls recipe

Nice with butter, Marmite or raspberry jam

Brioche rolls – delicious with butter, Marmite or raspberry jam

It’s a light brioche, with not much butter, like a pain au lait without milkIt takes about 15 to 20 minutes of actual work, around 1 hour in waiting time – which I used to finish making cakes and hoover – and 10 to 20  minutes in the oven.  Trust me, that’s a super-fast brioche!  Started at 1pm and at 3pm (normal lunchtime here in Spain) rolls magically appeared at the table.

Preparation

Put greaseproof paper on a baking tray (30 x 40 cm).

Ingredients

  • 330g ’00’ flour (or strong flour) – sifted
  • 44g caster sugar and 4g invert sugar or honey (if you use 48g caster sugar you’ll need a bit more water)
  • 50g beaten egg
  • 6g salt
  • 120g water at room temperature
  • 48g softened butter
  • 30g fresh yeast (crumbled into small pieces) or 10g dry yeast

Method – if you have no stand mixer, knead by hand and take more time to get the dough right (sorry!)

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1. Put the flour, salt, sugar, invert sugar or honey, beaten egg, and water in the bowl. Using the dough hook, put on low then medium speed. Knead about 5 minutes.

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2. The dough should come together.

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3. Add the softened butter and knead a few minutes till absorbed and well combined.

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4. Add the yeast and knead for 5 to 8 more minutes till the dough is elastic and coming off the sides.

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5. If it feels too sticky you can add a spoonful of flour and knead a few more minutes. But don’t make the dough dry.

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6.  Scrape the dough out of the bowl and knead by hand for a few minutes with very little flour. The less flour the nicer the dough. Make a ball then put in a bowl, which you cover in clingfilm and put in the fridge for 10-15 mins..

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7.  Cut dough up into 12 balls of equal size.

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8.  Knead each piece a little and make balls. Roll the balls under the palm of your hand(s) on a firm flat surface. Press down a bit as you roll your hands over the balls for a minute or two, until you feel they are firmer and spring up a bit against your finger.

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9.  You can make round, long or plaited rolls.

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10.  Place on the baking tray, spaced apart.

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11.  Leave in a fairly warm place for about 40 mins to 1 hour till they double in size.  When they’re almost there, preheat your oven at 180°C static (160°C fan-assisted). They’re ready when the indent your finger makes stays in (see photo) and the dough doesn’t spring back.

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12.  Bake in oven for 10 to 20 minutes. They should be light golden in colour – don’t let them brown too much. Put on a wire rack when out of oven and let cool 10-15 minutes before eating. Wait, wait, wait…! Okay… now.  🙂

So hope you enjoyed these yummy little brioches!  When you’ve stopped eating them, store in an airtight container at room temperature for a few days or in the freezer.

And just to celebrate let’s pull Christmas crackers together (my favourite British Christmas tradition).  It’s never too late for a cracker!

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S0878816S0858810Ha ha, ho ho? Oh dear?!  Oh, and that teapot.  Well it’s my brand new first ever teapot (lovely, isn’t it?) and I didn’t know removing the filter meant the lid I was putting on again would just drop to the bottom – oops!  Had a good laugh.  You probably had to be there.

S0618739Till next time and happy baking!

Posted by

Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

10 thoughts on “Cake lunch, inspired blogging and an easy brioche (recipe)”

  1. Annette says:

    Hi Lili, Am just about to start making your Brioche rolls, will be a really late lunch but no doubt worth waiting for. I am really enjoying your blogs.

    I have masses of mint in my garden so am looking for ideas to use it up. Made Mojitos last weekend so looking for to your cake recipe.

    Annette

    Liked by 1 person

    • Hi Annette, that’s brilliant! Let me know how it goes.. happy brioche making! 🙂 And thanks – I’m really glad you’re enjoying the blog. Hmm, will keep working on the mojito cake prototype!!!

      Like

      • Thanks for letting me know – very happy to hear that! And really looking forward to seeing your Bake off group stuff! 🙂

        Like

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