Tag: Breakfast

The 9 Best Restaurants in Paris for Breakfast & Brunch

It’s no secret that Parisians (still) aren’t big on breakfast.

“I don’t know, maybe try Google,” was the response from my hairdresser when I asked her for breakfast recommendations in the area. We were in the heart of Oberkampf, a dining destination of late due to its many cultish neo-bistros. Young and seemingly hip, I figured she’d have some clue about where to score a decent avocat toast before noon.

But for her, like many Parisians, the day started with coffee (espresso, black) and a cigarette. End of story.

I live in Paris, but I’m not French. I’m not a flapjacks-and-sausage-links American, but I need something in my belly to start the day. Usually I’m happy with my same-ol’ homemade oatmeal or the occasional bakery croissant. From my apartment, walk any direction and within 5 minutes, you’ll stumble on a boulangerie pumping out its buttery, sweet calling card.

But some days, I want more—a perfectly folded omelet, a not-so-average granola bowl, or (gasp) a cold-pressed green juice.

On those days, here are my favorite places to find a little extra for breakfast in Paris.

Mood: breakfast at a friend’s place (that always smells like fresh-baked cookies)

It might be impossible to get a dinner reservation at Mokonuts (they close every day at 5 p.m.), but you might stand a chance at snagging a table for breakfast if you come early—like, very early. I arrived at 8:50 a.m. on a Friday morning, just five minutes after doors opened, and already the small 11th arrondissement café was nearly full. And as chef and co-owner Omar told the table to my left, they hadn’t even started making the filter coffee yet. We were all there, just waking up.

The coffee would arrive soon, as would pastry chef and co-owner Moko. “Sorry I’m late,” she announced to the room minutes later, all smiles, then made her way to the tiny open kitchen, where she took her position next to her husband.

Since 2016, Moko and Omar have been dazzling the Parisian food scene with their unfussy, very tasty food. She, a lawyer-turned–pastry chef, prefers rustic sweets to fine desserts, choosing bold ingredients like loquats, rhubarb, black olives, miso, and sesame. And he chefs it up on the savory side, mixing his Lebanese and Parisian roots with experience at culinary temples like NYC’s Daniel.

Lucky for us, they do breakfast every weekday, with options like housemade sourdough toast smothered in labné and sprinkled with za’atar; sourdough waffles, served sweet (maple syrup and butter) or salty (chorizo and eggs); and even a dainty granola bowl, with Moko’s ever-changing homemade granola mix and perfectly ripe citrus fruits, aka les agrumes.

Breakfast at Mokonuts is a small victory for early risers.


Mood: sunny diner with elevated eats

On a recent rainy Saturday, 20- and 30-somethings clustered outside Echo, a newish cafe in the 2nd arrondissement, patiently awaiting tables to free up. I joined the ranks and am happy to report: It’s worth the wait.

Inside, the bright, California vibes are matched by a menu of fresh-meets-delicious Los Angelino cuisine. Think sandwiches stuffed with scrambled eggs and Mexican chorizo; colorful, herbed-up grain bowls; and for the sweet-leaning (like me) yogurt with the works: caramelized bananas, smooth tahini, and few slabs of homemade granola—as tasty as it is fun to smash with your spoon, crème brûlée–style.

While the miniature kitchen is serious—Chef Mailea Weger, who cooked at L.A.’s Gjusta and Gjelina, runs a tight ship—the atmosphere is casual-chill. A faint soundtrack competes with the diner-style bustle of people chatting and plates shuttling between the kitchen and tables.

And to make sure no box goes un-ticked, the coffee comes from the local favorite roaster, Belleville. It’s the kind of place where you truly want to try every item on the menu. (I’m tryin’.)


Mood: a lil’ bit a this, a lil’ bit a that

“It’s tapas-style breakfast,” the waitress explains as she hands us the breakfast menu at Holybelly 19. They recommend ordering two to three dishes per person, and that’s a good thing—there are so many dishes I want to try.

A block from the Canal Saint-Martin, Holybelly 19 is the original location of the popular cafe (19 rue Lucien Sampaix), which closed to move to a larger location down the street, then recently reopened to offer a new, slightly buttoned-up breakfast menu. As their motto goes, “It’s good because we care,” and you can tell they truly do: Every dish has that extra touch to make it memorable.

Take their oeuf a la coque: one sublimely dippy egg alongside tiny, toasted soldiers with beurre noisette, creating a delicious sweet and salty situation. Both the ham and the grainy Dijon mustard in the Jambon Prince de Paris & moutarde a l’ancienne are exceptional quality. Their smoked pork croquettes are fried to crispy perfection, and the filling is tender and light, without the usual bechamel. The sweet-toothed among us (cough cough) will love their fresh-made doughnut holes with warm dulce de leche, or the kasha porridge with poached pear.

You can expect a wait, especially on weekends, but you can also expect fast service and a very satisfying breakfast.


Mood: manic, pixie, plant-based

Paris invites overdoing it. The more butter/wine/cheese/carbs, the better. If you’re being moderate in Paris, take a second to ask whether you’re doing it wrong. For the rest of us, when our bodies start pleading for something virtuous, there’s Wild & the Moon.

Wild has several locations and a pretty big menu of nutritious foods and potions: nut milk–based smoothies, super food–spiked bowls, and the royal straight of lattes (golden, matcha, rose, charcoal, and chai). They’ve got regular lattes, too.

Dishes are on the pricier side, and service is less-than-speedy, but everything is quality. On a Thursday morning, I order the blue magic bowl, or as I like to call it: smurf breakfast. It’s laced with spirulina (which is apparently packed with antioxidants) and comes topped with a kiwi, blueberries, shaved coconut, and a housemade granola that’s so earthy, I swear I found a wood chip. It’s sweet, though, so I chew on.

Wild has a morning rush, but many patrons take their smoothies and immune-boosting shots to-go, so you can usually find a table. Enjoy your pixie-dream, plant-based breakfast, then spend the rest of the day redoing all the damage.


Mood: all the beautiful tchotchkes fall into place

The Parisian outpost of New York’s favorite French bistro is just as good as the original. But I was happy to discover that at Buvette Paris, in the buzzy Pigalle neighborhood, early birds will score a table, pas de probleme.

Recently, I arrived at 10:15 a.m. on a Sunday—a time when New Yorkers would have already hit a spin class, knocked back a macrobiotic juice shot, and started queuing for brunch—and was delighted to be the second table seated.

The short menu covers the breakfast staples, and does them very well. Take their smoked salmon toast: a basic brunch order, but all of the details nailed (thick, homemade brown bread, buttery smoked salmon, a generous schmear of cream cheese speckled with more chopped salmon, and a perfectly poached egg, yolk so bright you’ll wonder where they keep the chickens onsite).

Here’s where you go to dig into creamy scrambled eggs with exceptional quality ham; pain perdu spiked with cognac and fresh crème; or a classic melted gruyère–filled croque, with jambon (monsieur), mushrooms (forestier), or a fried egg (madame). Wash it down with some fresh-squeezed blood orange juice, and consider yourself ready to climb the slopes of nearby Montmartre.


Mood: serious food, hip-hop soundtrack

An offshoot of the popular Frenchie restaurant, F.T.G. (Frenchie To Go) is the chill younger sibling, with a menu that Chef Greg Marchand describes as the street foods of London and New York, revisited “à la sauce Frenchie.”

Street food might be a stretch for some of the breakfast items (show me a city where they eat buttermilk pancakes with fruit compote on the street). But they do offer delicious, elevated spins on basic breakfast foods, plus housemade pastries like their crumbly, bacon-and-maple scones.

I pop into F.T.G. on a recent Friday morning. With The Roots humming in the background, I tear into their BEC (that’s New York speak for bacon, egg, and cheese) on an English muffin. “They get it,” I think to myself. They get what makes a proper BEC: the greasiness, the drippy egg, the hit of sriracha. But they chef it up a notch with thick-cut bacon, aged, slightly funky cheddar, and a fluffy, sturdy house-made muffin. They also, to my amusement, serve it with a fork and knife.
Though I leave the flatware untouched, I’m instantly a fan of the F.T.G. style.


Mood: old-school Paris with a side of oeufs

In his timeless collection of essays, Paris to the Moon, O.G. expat-writer Adam Gopnik tells the story of two Saint Germain cafés: Les Deux Magots and Café de Flore. They’re a block apart—you could literally throw a baguette from one and hit the other. Frequented by Sartre and de Beauvoir, Les Deux Magots used to be the fashionable of the two. But soon enough, the tourists infiltrated, hungry to sit in the presence of genius. The literati sought higher, tourist-free ground in Café de Flore, and it’s reigned le plus chic ever since.

Chicness aside, I go to Café de Flore for the eggs; they have a special menu dedicated to les oeufs. Any time of day, you can order one of their overpriced—and textbook perfect—egg dishes, like a bright yellow omelet; jammy, soft-boiled eggs with soldiers and sweet butter; or gently scrambled eggs with smoked salmon.

Especially on a sunny day, it’s hard to score a table on the terrace, where you can watch the fabulous tote shopping bags from nearby Sonia Rykel. But, as Gopnik tips us off, those in-the-know opt for the indoor, upstairs dining room, which resembles “the cocktail lounge of a Howard Johnson.”

Why choose inside? Who can tell. It’s arbitrary, just like the dethroning of Les Deux Magots. Restaurants fall victim to the same whims as fashion. But I’ll happily sit inside or outside at Café de Flore. I’m just there for the eggs and the old-school Paris ambiance.


Mood: consider a neck scarf

For that friend whose Instagram is full of minimalist, perfectly composed dishes, La Maison Plisson is a slam dunk. Sitting pretty on the edge of the Marais, it’s part café, part chichi market featuring a selection of carefully chosen local products. It’s not quite the place to stock up on groceries (more Dean & Deluca than Whole Foods), but who knows? A couple mimosas might inspire you to splurge on that 80-euro/kilo truffle-laced Brie.

I’d recommend grabbing a seat on the enclosed sidewalk terrace, to feel a part of the Marais scene while you graze over a picture-ready breakfast—like a fresh-baked tartine served with fancy beurre, honey and a selection of teensy jams; their regional cheese selection on a blond wooden board; or a fluffy cube of brioche perdu, dusted with powdered sugar.

Afterwards, continue your chic morning by strolling down the block to Merci, the concept-store-meets-café where you will likely be compelled to buy something, even if it’s just a pricy canvas tote—because everything is just so damn cute.


Mood: New York brunch with a kawaii filter

On a quiet corner in the 2nd arrondissement, the crowd slowly trickled in on a recent Wednesday morning. The vibe is more “sleepy Tuesday in the West Village,” but if you’re hankering for an açai bowl and don’t mind a few flower petals sprinkled on top, then Sunday in Soho is your place.

With patches of raw concrete wall, pastel pink accents, and a poster trifecta reading “good vibes served,” this airy café was no doubt designed with an eye toward Instagram—and homesick New Yorkers looking for a taste of home (or at least one inspired by home).

The menu feels like someone traveled across the Atlantic, took note of the breakfast and brunch-y dishes, then gave them a flirty, French makeover. Take their “bodega” sandwich: a thick BEC served with lightly-dressed greens. I’ve never seen a bodega serve breakfast sandwiches with side salads, but then again, they usually don’t come on toasty, buttery brioches either, and I’m not mad about it. Sundays in Soho serves other staples, like Greenback Toast (aka avo toast) and Sunday Pancakes, on top of which fresh flowers also make a cameo. Their baked goods are made in-house daily.

All around, it’s a laid-back nook, great for a little journaling and fueling up before starting your day in Paris.


Did we miss anything? Share your Paris restaurant recommendations in the comments below.

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Teishoku Traditional Japanese Breakfast i am a food blog

One of my all time favorite things in Japan is a traditional breakfast – the kind that includes a bowl of rice and miso soup. There’s something so comforting about starting the day with a hearty yet healthy warming meal. You can find these kinds of breakfast sets at lots of different kinds of restaurants in Japan, from the more affordable (Ootoya) to the very luxe.

I think the very first time I really appreciated Japanese style breakfast was when Mike and I went to Hokkaido. We stayed at two very different onsen hotels but the thing that they had in common was a buffet style Japanese teishoku breakfast. Typical teishoku (meal set) are: one soup, one side, one main, a side dish, and pickles. At these buffets though, you could choose from infinite sides. It was AMAZING and so fun to go down to breakfast in the provided yukata. Some common dishes they had were: grilled fish, tamagoyaki, onsen eggs, chawan mushi, natto, tofu, gyoza, mentaiko, and ton of local vegetables. I had the best time because I love variety!

I wanted to recreate that vibe here at home but also didn’t want to make a huge number of dishes, so I kept it simple with rice, miso soup, grilled fish, tamagoyaki, and pickles. It was so cozy and totally brought me back to the fun we had traveling.

If you’re looking to have a Japanese breakfast in the morning, quickly, you can totally prepare some of the dishes the night before, meal prep style. The tofu and green onions can be cut up the night before and the salmon can be marinated as well. You can even make the tamagoyaki ahead of time if that’s what you need to do. I’m not sure what actual Japanese people do because to be honest, it took quite a bit of time to prepare this. Maybe they are really good at multitasking or maybe teishoku style breakfast is more of a special kind of thing like the full English. Either way, this was the perfect way to start the day!

how to make a japanese breakfast | i am a food blog

how to make a japanese breakfast | i am a food blog

how to make a japanese breakfast | i am a food blog

how to make a japanese breakfast | i am a food blog

How to Make a Teishoku Traditional Japanese Breakfast
serves 2


Salmon

  • 2 small salmon filets
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 tablespoon soy

Rice

  • 1/2 cup Japanese rice
  • 1/2 cup plus 2 tablespoons water

Miso Soup

  • 2 cups dashi
  • 1 tablespoon dried wakame
  • 1/2 block soft tofu
  • 1-2 tablespoons miso
  • sliced green onions

Tamagoyaki

  • 3 large eggs
  • 1 tablespoon soy
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • oil for the pan

To serve:

Take the salmon out of the fridge 15 minutes before you start to prepare your breakfast. Add the filets to a bowl with the sake, mirin, and soy. Turn to coat and let marinate at room temperature while you prepare the rest of the breakfast.

Turn your oven on to the broil function.

Start off by making the rice: place the rice and water in a pot with a tight fitting lid and bring to a boil over medium heat. Turn the heat down to the barest simmer and cover with the lid and cook for 17 minutes without peeking. When 17 minutes are up, let sit, with the lid on, for 10 minutes.

While the rice is cooking, make the miso soup: heat the dashi up in a pot over medium high heat. When hot, add the wakame and tofu cubes. Turn the heat off and use a ladle to scoop up some of the hot dashi. Use a small whisk or spoon to mix the miso paste into the ladle of dashi. When smooth and blended, add the ladle of dashi and miso back into the pot. Keep on very low heat to keep warm. Don’t bring it back up to a boil because that will kill off all of the healthy probiotics.

Place the salmon on a rack in a baking sheet or on tin foil. Broil for 10 minutes or until cooked through and slightly browned, brushing with the marinade about halfway through.

While the salmon is cooking, whisk together the eggs, soy, mirin, and sugar in a bowl. Heat up a tamagoyaki pan (or regular frying pan) over medium low heat. Add a bit of oil to the pan and use a paper towel to evenly spread it. Add a small amount of the egg mixture and swirl to coat the bottom of the pan. When the egg is solid, use a spatula to fold the egg over onto itself in half. You want to fold it at 2 inch intervals so at the end you have flat omelette that’s about 2 inches wide. Don’t flip the eggs, just push them to the end of the pan. Use your oily paper towel to spread a tiny bit more oil in the pan and add a bit more of the eggs. Lift up the layer of already cooked eggs so that a bit of the new eggs connect, so they can cook together into a solid sheet. When the new layer of egg is almost cooked, fold the eggs over onto themselves again. Repeat until all the egg mixture is used. Let cool slightly and slice. Alternatively, make soft scrambled tamagoyaki.

Scoop out some rice into a bowl. Serve up the miso soup, salmon, and tamagoyaki, along with some pickles. Enjoy!

 

Welcome to Weekend Brunch! Bringing the brunch recipes back – skip the lines and make brunch at home. The coffee’s truly bottomless and the best part is PJs all the way!

how to make a japanese breakfast | i am a food blog

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Cranberry Breakfast Cookies – Diet Recipes: Healthy Home Cooking, Low-Calorie Lifestyle

Cranberry Breakfast Cookies – Diet Recipes: Healthy Home Cooking, Low-Calorie Lifestyle



Dr. Collins preparing simple and tasty foods which are low-calorie, low-carb, high-protein, diet eating options.
Cranberry Breakfast Cookies – Calories 156 – Full Recipe at www.DietHobby.com, which is a lifestyle guide to weight-loss and maintenance.


A Breakdown of the Full English Breakfast · i am a food blog i am a food blog

Bacon, sausages, eggs, tomatoes, mushrooms, toast, and beans all on one plate: is a Full English breakfast the most ultimate breakfast ever?

Confession: I’ve never had a real full English. At least not in England or anywhere in world in fact, except right here, at home. But a couple of weeks ago, Mike and I were chatting with a dude that moved here from England and the thing he said he missed the most was breakfast, specifically a Full English breakfast. He waxed poetic about the deliciousness for a good five minutes, but I wasn’t sold. Mike was nodding along, agreeing with him because he’s eaten many a full English in London, but me? Nope.

I really wasn’t interested until Mike showed me a photo a couple days later. It was a giant plate and it looked AMAZING. I mean, it might have been because I was very hungry, but at the time, nothing looked better to my eyes. Thus started the Full English Obsession. Mike and I took a casual look around town to see what ingredients we could find and here’s what we came up with!

According to the internet, full English breakfasts need:

  1. Sausages – I think everyone just goes with whatever sausages they like, but sometimes there are 2-3 kinds on a plate. We went with regular breakfast sausages and we also got a bit of black pudding, which seems like most people insist on having as well.
  2. Back Bacon – This isn’t your regular bacon, which is made from pork belly, nope, back bacon is bacon that includes a little bit of the loin, kinda like a super thin pork chop but smoked. From what I can see, this kind of bacon isn’t really crispy.
  3. Eggs – Pretty straight forward, all the full English plates I’ve seen have sunny side up eggs.
  4. Tomatoes – These guys are cut in half along the equator and then seared in the pan and seasoned with salt and pepper. They aren’t really cooked, just given a little bit of color.
  5. Mushrooms – Seems like a take or leave it item, but we’re going all out here so of course mushrooms are needed. They’re cooked in the usual way, nicely browned and caramelized
  6. Toast – Don’t call it toast because I’ve seen some internet fights break out about the bread. You can’t just use a toaster and call it a day. The bread has to be FRIED, either with butter or oil.
  7. Beans – You have to have beans! I mean, I’ve never really had beans at breakfast, but it’s classic. We went for Heinz because that’s what they do in England and because their teal cans are too cute.

We made this on a snowy morning and it was perfect! Lots of hot tea, big fluffy flakes falling down outside, and ALL the fried bread. But, to be honest, I’m not sure if I’m a huge fan. Call me a savage, but I think I love regular breakfast more. Mike on the other hand, LOVED it! He said it was as good as the full English breakfasts he had while he was in London. Me on the other hand? I didn’t eat for the rest of the day and went into a food coma – I was definitely full!

How to make a full english breakfast | www.iamafoodblog.com

How to make a full english breakfast | www.iamafoodblog.com

How to make a full english breakfast | www.iamafoodblog.com

How to make a full english breakfast | www.iamafoodblog.com

How to make a full english breakfast | www.iamafoodblog.com

How to make a full english breakfast | www.iamafoodblog.com

Annotated by Mike

How to Make a Full English Breakfast
serves 2


  • beans
  • sausages
  • back bacon/Irish bacon
  • black pudding slices
  • mushrooms
  • tomato
  • bread
  • eggs

Heat up the beans over low in a small pot. Keep warm on low.

Cook the sausages over medium to medium low heat, turning occasionally, until brown and cooked through. In the same pan, cook the bacon, flipping as needed. Fry the blood pudding slices over medium heat for 3-4 minutes per side.

In another pan, heat up a bit of oil and cook the mushrooms, without moving, until brown and caramelized. Remove from the pan, then sear the cut side of the tomato briefly. Remove from the pan, season everything with salt and pepper.

Wipe the pan down and heat up a bit of oil or butter over medium heat. Fry the bread until golden, flipping and adding more oil or butter as needed. Remove and set aside.

Finally, fry the eggs to your liking. Plate everything up: sausages, bacon, black pudding, mushrooms, tomato, bread, and eggs. Enjoy immediately!

Welcome to Weekend Brunch! Bringing the brunch recipes back – skip the lines and make brunch at home. The coffee’s truly bottomless and the best part is PJs all the way!

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Coconut Pancake Recipe

Coconut Pancake Recipe



Hello weekend! Try this Coconut Pancake recipe we made with the food blog, A Cozy Kitchen!


Cooking an omelette

Cooking an omelette



An experiment with food photography. Hope it gets you hungry.

Done on my GH1 with Canon lenses. Had some fun playing with slow and fast motions.


A Glow-promoting, Luminizing Breakfast Beauty Bowl

One of the very best ways to work toward beautiful, luminous, glowing skin is through eating well and mindful hydration. Your skin is often a direct reflection of the internal eco-system of your body, and, being nice to your inside is one of the best ways to positively impact your outside. It’s the foundation you need to support good skin, bright eyes, strong hair, thick eyelashes, healthy nails, and on and on. Eating a seasonal, plant-centric, whole foods diet is a great place to start, but I thought I’d take today to highlight a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl – they’re extra beneficial and skin-supportive, and quite easy to work into your day to day.
Luminizing Breakfast Beauty Bowl

The base of this beauty bowl is a simple mixed berry smoothie boosted with some chia. The berries are compact, anti-oxidant, anti-inflammatory powerhouses, rich in cleansing fiber and collagen-boosting Vitamin C. I use mixed berries (blackberry, blueberry, strawberry) for a bit of diversity (and because they’re quite easy to come by in most freezer sections) but if you really want to step up your Vitamin C game, you might trade in acai for the berries now and then. Switch it up – diversity in your is also important.
Luminizing Breakfast Beauty Bowl

Use whatever plain, unsweetened, yogurt you prefer – coconut yogurt, Greek yogurt, nut milk yogurt, or sheep or goat milk yogurt – the probiotics here help balance out your digestion and overall internal ecosystem. Use whatever yogurt works for you. Chia helps with tissue repair and skin regeneration. That’s the foundation here.

BROWSE ALL VIDEOS

Beyond that, you can boost your beauty bowl with as few or many other ingredients as you have on hand. Pick at least a handful. Here (pictured) you see digestion-friendly pineapple wedges, pomegranate seeds (thought to help reduce UV photo damage), Vitamin C-rich citrus (blood oranges and mandarin segments), a sprinkling of nuts and granola, some crushed dehydrated raspberries, and a sprinkling of bee pollen.

Luminizing Breakfast Beauty Bowl

I love serving this sort of thing as a DIY breakfast option. You can make a big batch of smoothie (pourable straight from the pitcher), and then offer up a “buffet” of toppings. Everyone can customize their own bowl to their liking ;)!

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HAP / Recipe / Breakfast Cookie

HAP / Recipe / Breakfast Cookie



for the Hospital Association of Pennsylvania.


Easy Chef Recipes

Easy Chef Recipes



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Breakfast Braided Strawberry + Apricot Bread – A Cozy Kitchen

I have recently (re)discovered the pleasure of wearing a robe around the house. I have this one, in case you’re curious, and it feels like luxury! I have no idea what I’ve been doing wearing PJs when I could’ve been wearing an incredibly soft robe.

I’m currently parking on the couch (in my robe),  editing a huge bundle of photos, trying to get all of my work done for the rest of the year. I’m THISCLOSE and am so excited. I can’t wait. When I’m done I’m going to do fun-to-me things like go on epic hikes with Amelia before I leave for the holidays. This is going to be the first time I’ll be away from her and I’m already SAD!

I think a lot about Christmas breakfast and how epic I always want it to be. I always love a braided situation. I usually use store-bought puff pastry but I love this bread-y version because oh so delicious.

This recipe comes from Zoë Francois + Jeff Hertzberg, M.D new book, Holiday and Celebration Bread in Five Minutes a Day. I love Zoe’s Instagram. It’s maybe one of my favorite. Her recipes always look so incredible. And while at time they look super ambitious, her recipes are 100% doable and dependable.

While I was thumbing through her new book, there were SO many things I wanted to make. I finally narrowed it down to this braided bread loaf with a zest-y cream cheese filling with jam. It was SO good.

The dough is so easy to make. You simply mix everything together. No exhausting kneading, no work lol.

If you want to make it ahead, you 100% can because this tasted so good the next day. You can warm it up in the oven for 10 minutes if you want to eat it warm—which I highly recommend.

Coffee or hot chocolate is a must.

Breakfast Braided Strawberry + Apricot Bread

Ingredients

    Dough:

  • 2 large eggs, lightly beaten
  • 3/4 cup + 2 tablespoons lukewarm water (100F or below)
  • 1 1/2 teaspoons granulated yeast
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup honey
  • 4 tablespoons unsalted butter, melted
  • 3 1/2 bread flour
  • Cream Cheese Filling:

  • 8 ounces cream cheese
  • 1 teaspoon grated lemon zest
  • 2 tablespoons sugar
  • 1/2 cup your favorite store-bought jam (I used half apricot and half strawberry jam
  • Egg yolk wash (1 egg yolk beaten with 1 tablespoon water), for brushing the braids
  • Icing:

  • 1 cup powdered sugar
  • 4 to 6 tablespoons heavy cream (or more as needed to reach the proper consistency)

Directions

    To Make the Dough:

  1. You can use a big bowl with a strong spoon or a stand-up mixer with the paddle attachment.
  2. To the bowl, add the beaten eggs, lukewarm water, yeast, kosher salt, honey and melted butter. Mix.
  3. Add the flour–without kneading—and mix until combined. Cover the dough with a clean kitchen towel and place in a warm-ish area in your kitchen. Allow the dough to rise for 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when it’s cold. Refrigerate the container and use over the next 5 days.
  5. To Make the Cream Cheese Filling:

  6. Mix the cream cheese, lemon zest, and sugar in a bowl until smooth. Set aside.
  7. Line a baking sheet with parchment paper or a silicon mat.
  8. To Assemble the Braided Loaves:

  9. Dust the surface of the refrigerated dough with flour and divide in half. Dust the first piece with flour and shape into a rough ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.
  10. Using a rolling pin, roll the first piece of dough out to a 1/4-inch-thick rectangle, about 9 x 12 inches. As you roll out the dough, add flour as needed to prevent sticking.
  11. Transfer the dough onto the lined baking sheet. Place the cream cheese filled down the length of the dough in a 3-inch strip in the center, and add the jam on top in an even layer.
  12. Using a sharp paring knife or a pair of kitchen scissors (I found the scissors to actually work best), cut about 1/2-inch-wide strips down each side. Twist and then fold the strips, left over right, crisscrossing over the filling. Lightly press the strips together you move down the pastry, creating a braid.
  13. Repeat with the second braided loaf.
  14. Cover loosely with plastic wrap and allow them to rest at room temperature for 60 minutes.
  15. Preheat the oven to 350 degrees F, with a rack placed in the center of the oven.
  16. Brush the braids lightly with egg wash. Bake the braided loaves for 30 to 35 minutes, or until golden brown. Allow to cool.
  17. To Make the Glaze:

  18. While the braid is cooling, mix together the powdered sugar and cream. I wanted the drizzle to be prettier, so I transferred to a piping bag, snipped off the end and drizzled the glaze on the both of the braids. A spoon would also work!

Notes

To make ahead:
Make the dough the day ahead and place in the fridge.

You can also bake these off the night before and drizzle the glaze morning of serving. Will taste delicious when wrapped for 3 days.

3.1

https://www.acozykitchen.com/braided-danish-bread/

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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