Thursday, September 12, 2013

Have a good Sunday !



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.


Sunday Recipe

Cinnamon and date swirls.

To welcome my favorite season I couldn't help but bake some swirls brioche with cinnamon, dates and almonds.


Makes around 15 swirls:

Swirls brioche:
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
1 egg
40 gr coconut oil

Filling:
95 gr diced dates (around 15)
40 gr coconut oil
2 handful almond
Caster sugar

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 !






Sunday Music

Bon Iver - for Emma.



Sunday Pics

Having fun with pen and fonts.


First fall lights.


Blackberries season is coming !



Sunday Deco

Home office inspiration.

Source.



Sunday DIY

Hanging light.

Source.



Sunday Blog

California dream.

I love all the pictures from Summer Scrapbook post of Making Magique.



Sunday Jewel

Ear candy.

I wasn't that much into ear jewels... until I saw that one.

Source.



Sunday Magazine

Sweet Paul - Summer 2013 issue.

Finally got some spare time to flip virtual pages of the Sweet Paul summer issue (check it out here).



Sunday Look

How great is this pink & black look?

Source.


Have a good Sunday !

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