A breakfast must.

For those who know me and have the patience to put up with my joyous unfiltered manners, a quick coffee in the morning it's a no-go for me, since I'm peremptory on breakfast which, in my vision, is the king of daily meals. It being summer, winter, or somewhere in the middle, I like my full, continental style, smart start of the day. In front of a newspaper, a real one, I'm in total switch off mode - that's when the creativity gets going for real, when you're not thinking. Nothing compares the say: "One should eat breakfast like an emperor, lunch like a king and dinner like a beggar". Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the ‘head’, the tête. Great for brunch with a strong coffee, you'll see many parisians walking around the streets in the early mornings, crunching one of those, thus alleviating the stress of the working day that awaits. These puff delights, though, resemble the Sicilian brioches typical from Catania, also known as "brioches col tuppo". The name of these brioche comes from their shape, reminiscent of the traditional low hair bun that Sicilian women wore back at the day, and that in the regional dialect is called just "tuppo. These magnificent sweet buns are usually consumed in the south of Italy with granita (slush), flavoured with peach, almond, coffee or watermelon. Makes 18 brioches For the dough:

  • 500 gr of flour 00 + flour for pastry
  • 30 gr. sugar
  • 1 teaspoon of salt
  • 10 gr. of fresh yeast
  • 3 fresh free-range eggs
  • 2 egg yolks
  • 150 gr. soft unsalted dairy butter + butter for the molds

For the compote:

  • 2 golden fresh apples
  • 1 basket of fresh blackberries
  • 2 tablespoons brown sugar
  • juice of 1/2 lemon
  • 1 pinch of butter

Pre-heat the oven at 180°. Pour the flour, the sugar and the crumbled baking powder in a mixer. Run the hook at low speed and incorporate the eggs; once the dough is formed, add the softened butter to the mixture, little by little. Knead the dough on medium speed for about 10 minutes, until it becomes elastic. Cover the bowl with a cloth and let the dough rise for an hour.

Remove the dough from the bowl, form a ball, cover with plastic wrap and place in refrigerator for 2 hours. Divide the dough into 18 portions; shape it into balls with your hands and place them back in the refrigerator. Grease 18 small moulds; roll a piece of dough on a floured surface in order to form a cylinder, then tear off a piece the size of a hazelnut; transfer to the cylinder of dough prepared in a mold and roll it on the bottom then, with your index, form a groove in the center of the brioche and settle the ball of dough in.

Prepare all the other molds in the same way and let rise for further 2 hours. Brush the buns with the beaten egg yolks and bake at 180° for 10 minutes.

Peel the apples and cut them into cubes, transfer them into a saucepan with the sugar and lemon juice, cover and cook for 15 minutes. After this time, add the blackberries and cook 5 more minutes in the now uncovered saucepan. Serve the brioche with the fruits preserve thus prepared.