Brioche Rosettes

Final assignments handed in…. let’s start with exam preparation.

And it is always a bad idea for me to stay home and study, as I will eventually start baking!

This took quite a while which worked well in between study breaks 🙂 I took these beauties to work and they were highly appreciated 😉 Perfect breakfast or snack.

INGREDIENTS (makes 10)

350gr flour (I used self raising)

10gr yeast

2 yolks

150ml warm milk + extra to brush

3 tbsp sugar

icing sugar for dusting

Combine the dry ingredients, mix in the eggs, softened butter and the milk. On a floured surface knead the dough until elastic and smooth. Put in a bowl, cover with cling and put in the oven with the light on for at least an hour.

Once it has doubled in size, knead again and roll out to a thin layer.

Get a cupcake tray and line it. With a glass or a cookie cutter and cut the dough. For the centre of the rosettes, take three circles and overlap only one part on top of the other.


Now roll and cut in half and place in the middle of the cupcake liner.

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Do this again until cut with only two circles to make the whole rosette. You will need 4 halves to place around the central rose. Brush the central rose with milk and place the 4 roses on its sides.


Keep in mind that you can re-knead and roll out the dough to get more circles. Once the dough is finished, cover the tray with cling and leave in the oven for another hour or so.


Take them out, turn the oven on 180° and then bake for 15minutes.


lastly, dust with some icing sugar and they are ready to eat!!

They might be a bit dry the next day, just pop them in the oven for 10 minutes and they will be perfect again! Really good with Jam or Nutella, as they aren’t really sweet on their own 🙂

ENjoy. Ciao for now! xox

12074574_10153757881154074_3066704149037705898_nPhoto by Donata Morelli 🙂

Flower Nutella Brioche

This is my last post…. from Australia anyways for the next month or so. YES I am going back home to see my family and little brother’s graduation 🙂

My boyfriend bought me a jar of Nutella and I thought it would be nice to make something with it. Also I’ve seen this a couple of times already and wanted to give it a try. I’ll say its harder than I thought it would be.

This will take you a good 5 hours, if not more, to make. So don’t be in a rush to eat this just yet!


small jar of Nutella

2 eggs

60gr butter

70ml warm water

180ml warm milk

7gr dry yeast (one sachet)

500gr flour

1 tbsp honey

In a large bowl, mix milk, flour, yeast till the liquids have been absorbed. Then add the water and one egg at the time, and the honey last. At this point, flour a working surface and knead the butter in the dough gradually, piece by piece. The dough will get pretty sticky but keep on kneading and adding very little flour at the time and it should become a lovely smooth ball. Place it in a buttered bowl. Get a clean tea towel, wet it with piping hot water, ring it and then place it on the bowl. Put aside in a warm place (or in the turned off oven) for three hours minimum.

The dough is now double its original size! YAY, for some like me this is a great accomplishment when it comes to yeast, my greatest and fiercest enemy in baking ;P


Take the dough out of the bowl and cut it in 4 equal parts, which you will shape into a ball and cover with cling film for 20 minutes.


Cut 4 sheets on parchment paper. On each sheet you will roll out each ball of dough to achieve a circle of 26 cm diameter (this is very approx, the measurement is just a guideline to know how big and thick the dough should be). Once you rolled out each ball, place in the fridge for 20 minutes.

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Take the first circle out and smear with Nutella. Make sure you cover all the surface, don’t be stingy with that chocolate! :)Take the second circle out and place it on the top of the first and repeat till you finish all circles.

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Place the stack in the fridge for another 30 minutes.

Turn oven on 180°.

Once time has passed, place the stack on the baking tray (it was my mistake not to do this, this is hindsight advice) and cut the stack with a cross shape leaving the centre intact.


Then cut between the lines you have made and then cut those slices in half also. You should get 16 slices.

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Now this is tricky part. I wasn’t able to take pics of this, my hands were too covered in Nutella. The slices will be paired in twos. Choose two slices to start with. Take the left slice and twist it clockwise twice. Now the right slice twist counterclockwise twice and join the ends together. Do this all way round the brioche.


this is what you should get. You can tell I made a mess, there is chocolate all over the place!

Now put in the oven for 30-40 minutes.

And Voilà

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doesnt it look glorious? For a first attempt its not too bad, but I can always improve 🙂

Hope you manage to make it look prettier! If you do, please show me the pics and maybe give me some tips 🙂

Ciao for now Aussieland! xox

Beesting Cake

What a great day to Procrastibake!!

This week is mid/semester break, however some of us, like poor little me, are staying in Brisbane attending group meetings and trying really really hard and struggling just as much to start all the assignments due in two weeks time! Why did we leave so late…I have no clue.

It started out as a joke, but my friend Des has been asking me to bake this Beesting cake for quite a while now, and yesterday when he offered to buy all the ingredients I accepted to make it, and was helped out by Aki 🙂

Just one WARNING: if you do plan on making it, the cake dough has to rest FOR 12 HOURS in the fridge so plan it ahead of time.

Ingredients Dough-Brioche

1 1/2 cups of plain flour

1 tsp dry instant yeast

2 tbsp caster sugar

pinch of salt

1 egg+ 1 eggs yolk

1/2 cups warm milk

50 gr butter


50 gr butter in cubes

1/4 cup sugar

3/4 cup flaked almonds

1 tbsp milk

1 tbsp honey

Cream Filling 

300 ml thick cream

1 cup milk

1 tsp vanilla

2/3 cup sugar

4 LARGE egg yolks (its essential that the eggs are big as the mix won’t be as moist as it should, mine were freakishly small and had to use 5)

1/4 cup cornflour

DOUGH: Mix flour, yeast, sugar and salt in a large bowl. Make a well and add milk and eggs. Eventhough the recipe says to use a wooden spoon or dough beater, Aki just combined the dough with her hands, which makes it easier. When the dough is smooth, add the butter a piece at the time and working the dough to integrate all the ingredients.

Grease with some butter or veg oil a bowl, place the dough in it, cover it with cling film and put in the fridge for 12 hours.


Once a day has passed of pretending to study..

Grease and line a 21cm springform pan. Get the dough out of the fridge and start kneading it on a floured work surface.  If starts sticking on the table, just add flour a little at the time and use your palm to work the dough for at least 10 mins.


Once its looks like this and is smooth, place the dough in the pan and flatten it to cover the whole pan base- I used my knuckles as the dough it pretty elastic and help to make it flatter quicker.

Cover it with cling film and let it rest in a warm place for an hour, and turn the oven on 170°



put all the ingredients in a saucepan on medium heat. Take of the heat and put aside once all the butter has melted and the ingredients start to simmer.



Put cream, milk and vanilla in a saucepan, and stir with wooden spoon until it start to simmer, then remove from heat.

Place sugar, yolks and cornflour in a large bowl and whisk it with the electric mixer until pale and smooth. Gradually beat with a hand whisk the cream in the egg mix. Once it’s all combined, pour all the mix in a new clean saucepan at medium heat and stir continuously with a wooden spoon. It will take a couple of minutes but it will start thickening and you’ll have stir quicker not to make it burn on the sides. When it’s nice and thick and looks yummy transfer it in a bowl, cover it and let it cool.

Pour the almond honey mix on the rested dough, very gently and bake it for 25-30 mins or until golden.


Take it out of the over and let it cool in the pan.


Remove it when completely cooled down and with a bread knife, cut it horizontally in half. It’s easier to cut it evenly if whilst cutting through you turn the bottom of the pan so you see exactly what and where you are cutting.


once the cream is cooled down ( i know it takes a while but don’t be impatient!) whisk it until smooth and spread it on the bottom half of the brioche. There is a lot of cream but if you pour it in the middle a little at the time it should not overflow as it is cooled and remains slightly solid.


Cover with the top and put it in the fridge to set for 2 hours…

This dessert takes for ever but I swear it is worth it.. If I hadn’t promised it to my friend, I wouldve finished it in a sitting… 😛


And there you!

Enjoy and ciao for now! xx