Fall is coming and I love this season: light is beautiful, the sun is still shining meanwhile the temperatures get a bit chill, and I always feel full of energy for this new part of the year.
I am currently working hard on my own project I can't wait to talk to you about, but at the moment here are the few things that are inspiring me.
To welcome my favorite season I couldn't help but bake some swirls brioche with cinnamon, dates and almonds.
Makes around 15 swirls:
260 gr flour
50 gr sugar + 1 extra tsp
1/2 tsp salt
1 bread dry yeast packet
2 tsp cinnamon (more or less according your taste)
10 cl almond milk
40 gr coconut oil
95 gr diced dates (around 15)
40 gr coconut oil
2 handful almond
1 egg yolk + caster sugar for topping
P.S: You can also bake this swirls into muffins tins.
* Preheat your oven on 50°C and turn it off when temperature is reached.
* Stir the yeast and tsp sugar into the almond lukewarm milk. Set aside until foamy (about 10 minutes).
* In a bowl mix together dry ingredients (flour, sugar, cinnamon and salt).
* Quickly whisk the egg and add it to the dry ingredients with the melted coconut oil. Stir to combine.
* Pour the almond-yeast mixture and stir until it forms a soft and slightly sticky dough.
* Knead into a ball, place into the bowl, cover with a linen and allow to rise into the warm oven for 1 hour or until double size.
* Flat down the dough onto a floured area and shape it into a 20 x 30 cm rectangle using a rolling-pin.
* Roast the almonds into a warm frying-pan. Once well golden roughly mix it.
* Melt the coconut oil into a small sauce-pan.
* Cut the dates into tiny pieces.
Tricks: lightly moisten your fingers and knife blade to avoid the dates form sticking.
* Mix melted coconut oil, roasted almonds and diced dates together and spread them all over the dough.
* Dust some caster sugar all over.
* Roll the dough starting from one of the smallest sides.
* Cut slices of 1.5 cm thick and place them on a non-sticky round tin (or into muffins tins).
* Cover with a linen and allow to double size (1 hour or so, you can use this 50°C oven tricks such as above).
* Preheat your oven on 170°C.
* Brush the top of the brioches with the egg yolk and dust some caster sugar on top.
* Bake for 15-20 minutes, they have to be well golden and a stick has to come clear when inserted in the middle.
* Serve warm as they are or with maple sirup !
First fall lights.
Blackberries season is coming !
Home office inspiration.
I wasn't that much into ear jewels... until I saw that one.
Finally got some spare time to flip virtual pages of the Sweet Paul summer issue (check it out here).
How great is this pink & black look?Source.
Have a good Sunday !