Hullo there folks – long time no chat! What’s up? What’s the 4 1 1 ?
If this was a good conversational opportunity, we could totally get some real good banter goin’ on right now (pointless banter is totally my thang),
but seen as I can’t hear you, I better fill you all in on the happenings of Bec.
So, I’ve been workin’ workin’ workin’ hard for da money for London (bit boring I know, my side of the banter really doesn’t have much to offer right now… ma bad). I leave in around 5 weeks! Far out brussel sprout, so sooooooon! (a little debrief on my trip to London was on this post here)
Anyways, for a good old subtle segue, you know what I need for them early work mornings? (well, apart from the ability to pause time so I could sleep in, cause wouldn’t that be the best super power, amma rightttt?)
I know, I did the coffee banter all the way back here (and update, I’m totes a ‘Flat White’ coffee gal right now… one word. creaminess).
As much as I need that coffee hit to wake me up in the wee hours of the morning, I reckon the effects are somewhat psychological, ya know, self-fulfilling prophesy and all that. We’ve had the coffee so we are like BAM i’m awake! (But what would I know… I’m just a kid bantering about coffee).
And because I’m so gullible and all, I reckon if someone gave me a decaf coffee I would still drink it and be like “now I’m alert and ready to start my day!” (so sillllllly Bec)
So when the awesome Nespresso contacted me about doing a lil’ collaboration with their decaf range, it was all I could do to say ‘YEAHHHH!’
They so generously sent me the most killer package filled with absolute gems (including ‘dried flowers’ for garnish. can I get a “hell yeahhh”) plus, including the most important Nespresso Decaffeinato Collection (with their cappuccino mugs – winnnnn!!)
Boy was I pumped to use these goodies.
When I started my brain wanderings to think up the most perfect food to complement the delicious coffee they sent me, I couldn’t help but think chocolate.
I mean chocolate and coffee is just an absolute match made in heaven! Coffee just brings out that yummy choc flavour and visa versa!
Even 15 year old me liked mocha flavoured hot cross buns before I even liked coffee, now that’s a sayin something.
(here’s what I got – thanks Nespresso!
Mind the mess Bless that mess )
And by the way, I am now officially Brioche’s newest biggest fan. I’d probs fan girl if I met it.
This recipe is so easy and it is literally the great thing since sliced bread. I literally raved about Brioche to the whole family during dinner, where we then proceeded to clear the whole batch up. Didn’t even break a sweat, gimme a challenge.
The best way I can describe it, is it’s like croissant bread. Which is only like the best thing ever.
So naturally combined with coffee, chocolate and a dunking of cinnamon sugar for good measure, you’ve got yourselves the most addictive treat to have with your coffee.
MEGA MOCHA BRIOCHE BUNS
recipe adapted from Two of a Kind Cooks
makes 6 mega buns
3¾ cups unbleached all-purpose flour
1½ teaspoons sea salt
1½ teaspoons active dry yeast
¾ cup lukewarm water
4 large eggs, lightly beaten
¼ cup honey
90g butter, melted
1/2 cup brown sugar
1/4 cup cocoa powder
2 espresso shots (I used Nespresso’s Vivalto Lungo Decaffeinato)Cinnamon Sugar:
1 tablepoon cinnamon
1/2 cup sugar
- In a large bowl, combine the flour, salt and yeast.
- Add water, eggs, honey and melted butter to the flour mixture, stirring everything until it comes together to form a shaggy ball. Cover the bowl loosely with plastic wrap and put it in a warm place to rise for 2 hours. At this point, the dough will be very sticky; transfer it to the refrigerator to chill for at least 2 hours or up to 5 days so it will be easier to handle.
- In a small bowl, stir to combine the butter, sugar, cocoa powder and coffee shots.
- Once the dough has chilled and is easier to handle, transfer it to a floured work surface. Fold the dough over 3-4 times to develop the gluten. Then let it rest for 15-20 minutes.
- Roll out dough into a ½”-thick rectangle. Brush the entire surface with a thick layer of the mocha filling. Then roll it up lengthwise into a long log. Use a serrated knife to cut the dough into 6 equal segments.
- Butter 6 jumbo muffin cups. Place the segments into the muffin cups, cover loosely with plastic wrap and let rise until the dough is puffed, 1-2 hours.
- When the dough has almost finished rising, preheat oven to 180C or 350F.
- Place the cinnamon and sugar in a jar and shake to combine and set aside.
- Bake the brioche for 20-30 minutes or until golden. Remove the rolls from the muffin cups, and layout your cinnamon sugar on a small plate. Brush the tops of the brioche with the left over mocha filling and roll in the cinnamon sugar mixture.
- Eat and enjoy!