Pain aux raisin / Cinnamon rolls for breakfast

Homemade cinnamon rolls

What do you usually eat for breakfast? In Malaysia, we have such a diversity of culture hence the variety of breakfast choice is big. From toast, rice porridge, noodle, nasi lemak to roti.. the list goes on. I think it would be easier to group them in sweet or savoury. Then we have to think of which cuisine we want..Chinese, Malay, Indian or Continental.

Cinnamon rolls with soft and creamy crumbs

Over here in France, things are much more simpler. MIL eats two biscotes (French breakfast rusk) with some butter and jam, a yogurt with a table spoon of dried fruit cereal, a bowl of coffee. Everyday for as long as I know. FH eats biscottes/baguette with jam and a bowl of coffee too. The Nyonya eats brioche/baguette with jam :) and a cup of tea. LM eats jam with biscottes(Yes. Jam with biscottes not biscottes with jam) brioche, fruit yogurt and a glass of milk.

Brioche for breakfast

I don't know if you noticed I mentioned a bowl of coffee! Yes, breakfast coffee at home is in a bowl. But why biscotte?? answer given was easier to eat, lighter and easier to digest. Why coffee in a bowl? it has always been like that was the answer from FH.. I guess it is to make dipping baguette/croissant/brioche/biscottes easier before being sent to the mouth. I think it is the same for Malaysian dipping Yau Cha kwai into hot soya bean milk.

So I have been busy trying out bread recipes. Here's the result. It is not difficult at all with all the recipes and tips given by fellow bloggers but the kneading part can be tiring if knead by hand but there is nothing to stop me :)


Here's the recipe;

# 500 g AP flour 
# 100 g full cream milk
# 200 g butter (cube and soft)
# 50 g  sugar
# 20 g  instant yeast 
# 3 large eggs
# 1 egg yolk
# 10 cl warm water 
#  1 tsp salt

Fillings:

1 cup  brown sugar

1/2 cup of raisins

1 tablespoon ground cinnamon

Pinch of salt

2 Tbsp unsalted butter, melted

The night before; prepare your flour for the brioche,

1. Dissolve yeast in warm water and set aside. In a big bowl, put in the flour and make a well in the center and pour in your yeast mixture which should be mouse like. Stir lightly.

2. Stir in milk, 3 eggs, then sugar and salt. Mix well then knead in butter..a few cubes at a time till well combined.

3. Leave it in the fridge for overnight.

The next morning, as this was my very first brioche and pain aux raisin.. I woke up extra early cause I just couldn't sleep..immagine the smell of cinnamon and caramelized sugar.. wondering what will the dough look like and if it would turn out the way I wanted..yes, I have got the baking bug and there is no cure but am so happy to be infected with this wonderful bug ;p

1. You will notice the dough has tripled in volume. Scrub it out on a well oiled working surface, pat it down lightly with well oiled hands into a rectangle shape, with the longer side near you. If the dough stick too much dust some flour over dough and working surface.

2. Brush butter on dough but remember to leave an inch around the border for easy sealing then sprinkle sugar, salt, raisins and cinnamon on dough.

3. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.

4. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls. Arrange rolls cut side down in the baking dish leaving some space between each roll; cover tightly with plastic wrap/cling film and let rest for an hour or until double.

5. Preheat oven at 200C. Then brush some milk over rolls before put in the oven. Bake for about 30 mins.

As we are only 4 at home, I use half of the dough to make a brioche loaf and half into this cinnamon rolls. Personally, I prefer the brioche loaf as I can spread it with my favourite blueberry jam. My family prefer the cinnamon rolls. What about you??