We all know that breakfast is the most important meal of the day...
…Yet most of us find ourselves skipping it, grabbing a banana instead, before rushing out of the house to get a move on with that to-do list. Having taken a look at these drool-worthy, easy-peasy breakfast recipes by Bonne Maman, we might have to make some time in our morning schedules to ensure a slightly sweeter start to the day. See what you think…
Tear & share brioche
(Serves 10 – 12)
7g sachet fast-action dried yeast
25g golden caster sugar
300g strong white bread flour, plus extra for dusting
Grated rind of 1 large orange or 2 small lemons
1 ½ tsp sea salt
50ml warm milk
3 large free-range eggs, beaten, plus extra for glazing
225g unsalted butter, cubed and very soft
1 jar Bonne Maman conserve (370g) – choose your favourite!
1 tbsp ground hazelnuts or flaked almonds
1. First of all, mix the yeast, sugar flour, citrus rind and 1 tsp of salt in the bowl of an electric mixer with a dough hook. Then, make a well in the centre and pour in the milk and eggs.
2. Next, mix on a slow speed for 2 minutes, then on a medium speed for a further 3-4 minutes, until you have a soft, glossy and elastic dough.
3. Add the softened butter, a little at a time, and continue to mix for a further 4-5 minutes, scraping down the bowl from time to time to ensure that the butter is thoroughly incorporated. The dough will be very soft.
4. Tip the dough into an oiled plastic bowl, cover with oiled clingfilm and chill for 24 hours until it has firmed up.
5. On a lightly floured surface, divide the dough into 18 equal pieces, about 40g each. Working one at a time, roll each piece into a circle with a 10cm diameter. Spoon a teaspoon of conserve into the centre of each one. Bring up the sides and pinch together, then roll into a ball.
6. Place 6 of the balls in a circle, seam side down, around a small, greased ramekin. Place the remaining 12 balls in an outer circle. Cover with oiled clingfilm and leave to prove for 2 hours until puffy.
7. Heat the oven to 190°C fan/ 170°C/ gas mark 5. Once the dough has puffed up, brush with a little egg, sprinkle with the remaining salt and nuts, then bake for about 20 minutes, until golden. Cover with foil and continue cooking for a further 10-15 minutes.
8. Serve warm with your favourite Bonne Maman conserve in the centre of the brioche for dipping.
The cooked brioche can be made ahead and frozen. To use, wrap the frozen brioche in foil and reheat in a hot oven for about 12-20 minutes.
APRICOT & PASSION FRUIT PARFAIT
2 jars Bonne Maman Apricot Compote (380g)
4 ripe passion fruit
1 tbsp caster sugar
6 tbsp fat-free, thick-set natural yoghurt
1. First of all, spoon the compote into a deep freezer-proof container. Next, scoop the passion fruit pulp into a sieve and squash it through with a wooden spoon, to extract all the juice. Discard the seeds.
2. Stir in the sugar and yoghurt until smooth and creamy. Cover and freeze for 3-4 hours, until solid.
3. Scrape the frozen mixture with a fork to break up the ice crystals. Return to the freezer until ready to serve.
4. Spoon into tall chilled glasses or deep glass dishes and serve immediately.
BREAKFAST COMPOTE LOLLIES
60g toasted granola
2 tbsp Bonne Maman Salted Caramel
300g fat-free, thick-set natural yoghurt
200g Bonne Maman Cherry, Apricot or Rhubarb Compote
1. In a small bowl, mix the granola with the caramel and stir well to combine.
2. Spoon the mixture into the bottom of 6 ice-lolly moulds and press down firmly with the handle of a wooden spoon.
3. Add alternative dollops of yoghurt and compote. Insert a lolly stick into each and freeze overnight until firm.
For a dairy-free alternative, puree the compote with a little fresh orange juice and make compote-only lollies. If you don’t have custom-made lolly moulds, use small freezer-proof containers. Just pop a lolly stick into the mix and freeze in the same way. When you take them out of the freezer, run the outside of the container under hot water to release the lolly.
Bonne Maman – Breakfast Savoir-faire, £9.99; amazon.co.uk