Coffee Brioche: here are your breakfast recipes

Do you grab a quick coffee and rush out of the house in the morning? According to the indications we gave you in our article healthy breakfast, this is not the best way to start the day.

We decided to come back to this topic and investigate the advice we gave you in more detail, suggesting certain ideas for preparing croissants and brioche at home, all strictly coffee-flavored, and perfect for your breakfast.

Starting from the assumption that it is important to consume carbohydrates, fats and proteins, for breakfast we are bringing you three alternatives starting with the classic croissant, followed by coffee-flavored brioche loaf with chocolate chips and finishing off with the perfect dessert for holidays.

If we think of the classic Italian-style breakfast, with your espresso or cappuccino it is essential to have a good croissant.

Here we are giving you the coffee-flavored version.

Ingredients for about 8-10 croissants

For the croissant dough

● 10.58 oz of flour for desserts + extra for work surface

● 4.41 oz of milk

● 0.71 oz of Filicori Zecchini coffee

● 1 egg

● 0.71 oz of softened butter

● 0.88 oz of sugar

● 0.18 oz of fresh brewer’s yeast

● 1 pinch of salt

● 1.76 oz of melted butter

● 1.76 oz of brown sugar

● 1.76 oz of ground coffee

● powdered sugar

1. In a large bowl pour the flour, milk, coffee, sugar, brewer’s yeast (slightly crushed) and start mixing. Add the egg and continue mixing.

Add the softened butter and the pinch of salt and stir the whole mixture well.

When the dough has taken shape, transfer it to a floured work surface and continue kneading with your hands.

Then leave it to rise in a bowl covered with clear plastic wrap, in a switched off oven with the light on.

2. When the dough has doubled in volume, turn it out onto a floured work surface.

Divide it into 5 balls and start to roll them out, creating disk shapes.

Arrange the first disk on a lightly greased piece of baking paper, brush the surface of the dough with the melted butter add some brown sugar and dust with ground coffee; then, do the same with the second disk, and so on.

Leave the last disk ungarnished. Place the disks on a large plate, cover with clear plastic wrap and leave to rest in the fridge for at least an hour.

3. Once the resting time is up, take the disks out of the fridge and turn them out onto a lightly floured surface and roll them out using a rolling pin so as to create a larger circle of dough.

Put a little more melted butter and brown sugar on each one and then using a pastry wheel cut out lots of triangles.

Roll up each triangle from the widest part to the narrowest point, creating the classic shape of the croissant.

Glaze the surface with the remaining melted butter.

Leave them to rise well spaced  from each other until they double in size; then, bake in an oven pre-heated to 356 °F for about 25 minutes or, until the surface of your coffee croissants becomes golden brown.

Dust lightly with powdered sugar.

Soft and tempting, the breakfast brioche loaf we would like to recommend is based on coffee and chocolate chips.

● 17.64 oz of flour for desserts

● 0.35 oz fresh brewer’s yeast

● 2.82 oz of butter

● 2.82 oz of sugar

● 2 egg yolks and 1 for glazing the surface

● 6.76 fl oz of milk

● 2.37 fl oz of Filicori Zecchini coffee

● 1.76 oz of chocolate chips

 

1. Prepare the coffee with the mocha, heat the milk without boiling it and dissolve the yeast in it.

Then add the coffee. In a bowl, pour the flour, the sugar, 2 egg yolks and mix well adding the milk little by little.

Add the butter a little at a time and the chocolate chips and, when the dough is smooth and even, cover with clear plastic wrap and leave to rise for two hours.

2. Once the rising time has passed, turn the dough out onto a floured work surface and roll into a cylinder shape. 

Divide it into three strips lengthways and plait it.

Then place it in a cake tin about 11.81 inches long, lined with baking paper and wait for the volume of the dough to double.

3. Glaze the surface with beaten egg yolk and bake in the oven pre-heated to 356 °C for about 40 minutes.

Then take out and leave to cool.

Your breakfast brioche loaf with coffee and chocolate chips can be kept for about 3 or 4 days if you keep it wrapped in aluminum foil or in an air-tight cake tin.

The Chelsea Bun is a very soft type of brioche made up of many balls of leavened dough, arranged next to each other.

In this recipe we bring you the version filled with a sumptuous coffee cream.

A special idea for Sunday or holiday breakfasts.

Ingredients for 8-10 people

● 12.35 oz of flour for desserts

● 2.47 oz of sugar

● 1.76 oz of butter

● 1 egg and 1 egg yolk

● 3.38 fl oz of milk

● 0.27 oz of dried brewer’s yeast

● a pinch of salt

● 3 egg yolks

● 3.53 oz of sugar

● 1.76 oz of corn starch

● 16.91 fl oz of milk

● 2 shots of Filicori Zecchini espresso

● powdered sugar

● 1 egg yolk

● two spoonfuls of milk

1. Pour into the bowl of the bread mixer the sieved flour, the dried yeast, and sugar and mix together.

Then add the milk, one egg and only once this is completely mixed in, the egg yolk.

Stir well and add the butter to the mixture, one piece at a time.

When you have obtained a smooth mixture add the salt and mix again.

Then transfer everything to a bowl, cover with a cloth and leave to rise in a switched off oven with the light on until it doubles in size.

2. Meanwhile, prepare the coffee cream. In a saucepan put the egg yolks and sugar and beat thoroughly until you get a light fluffy mixture.

Add the corn starch a little at a time and mix with a whisk to avoid the formation of lumps.

Separately, heat the milk without bringing to the boil, and pour in the coffee.

Then add the milk and coffee to the eggs and start cooking over a low heat.

When the cream starts to thicken, remove from the heat and leave to cool with some clear plastic wrap over the top so that a skin doesn’t form on the surface.

3. Take the dough and turn out onto a floured work surface, deflate it a little and start to make balls about 50 grams each.

Squash each ball in the centre, creating a hollow and put a spoonful of the coffee cream in it; close it up well, sealing it and place on a greased and floured baking tray, taking care to put the sealed side downwards.

Arrange the balls with sufficient distance between them because during the second proving they will expand to fill the spaces.

Cover and leave to rise for at least an hour.

Before putting in the oven, glaze the surface with a mix of beaten egg yolk and milk.

Pre-heat the oven to 338 °C and bake for at least 30 minutes; then, check if they are cooked using the toothpick test.

Leave your Sweet Chelsea Buns with coffee cream to cool and, finally, decorate with a light dusting of powdered sugar.

What do you think of these ideas for your breakfast?

Do you prefer croissants or the coffee brioche?

If you have already decided, you simply need to consult our shop on line to purchase all your ingredients.