Smaller is always better – Cinnamon brioche bites

Cinnamon brioche bites

Most bakers love bite-sized things. They’re just irresistible to make. There’s something about seeing a small army of pastries, all properly lined up on baking sheets waiting for their time in the oven. And when dressing, rolling, cutting or stuffing, there’s a strange pleasure to be found in doing the same thing for each one of the small baked goods, trying to get them as even as possible. (Or maybe I’m slightly obsessive and find this satisfying…). But who can deny the appeal of a basket filled with bite-sized treats? No one. And I’ll tell you why; if you had a basket of regular-sized croissants sitting on your breakfast table, the most you could grab in one sitting, without losing face in front of your breakfasting companions, is one lonely piece. And pushing it,  you could eat half of this piece with one topping and the other with a different one. But if you have a basket full of mini-croissants… the possibilities are endless! Because no one will judge you if you spread nutella on one, take another one and smear some butter and marmalade on it, take a third one and dip it in your milk, or even if you take a fourth one to accompany a little bit of ham and cheese you had left over on your plate. That’s the beauty of bite sized. Small pastries just keep telling you to eat them because they know they’re so small that what could be the harm in just one more?  And they’re absolutely right. Such is the case with these fluffy, buttery, cinnamon stuffed mini-brioches. It’s like just eating the center of a brioche-a-tete several times over. Because once you have one you will have to have a second one and quite possibly a third one. And that’s ok. No one will judge you.
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Secret ingredient – Sour cream 100% whole wheat bread

Sour cream whole wheat piloncillo bread

From the title of this post you might think that I’m talking about sour cream as the super star here… but you’d be wrong. I’m actually talking about piloncillo. That awesome, very mexican unrefined sugar which you’ll find in cafe de olla, atole, capirotada (mexican bread pudding), calabaza en tacha…. or in most barns. (Because I’ll let you in on a little secret: mexican horses don’t eat sugar cubes, they eat tiny piloncillos).  Piloncillo is great because it’s unrefined…but unlike sugar, it has a lot more flavor. It’s sweet and smokey and caramel-y. And it comes in little cone shapes. The only downside to it is that it has to be dissolved before you can use it in most recipes, but that’s not really a problem since all it takes is a little bit of hot water. So I went ahead and used it in a delicious and easy recipe for 100% whole wheat bread, with a dollop of sour cream, which resulted in a moist, rich, slightly sweet loaf. The perfect breakfast bread, with a couple slices of smoked ham and a little bit of butter, or as toast to accompany a creamy soup. (And on the plus side, if you don’t have, can’t or won’t find piloncillo, you could always use maple syrup, molasses or agave nectar!) But I won’t bore you anymore with the details about little cones of sugar, instead why don’t you go and read more the recipe?

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