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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Vanilla puffs with milk ice-cream


Cronuts have made big waves and for every doubting Thomas, there's a hundred devotees. This recipe takes a similar concept - it involves deep-frying a layered yeasted dough, but it's given a beautiful lactic kick with the addition of crème fraîche. We've made a milk ice-cream to fill the puffs, but store-bought is just fine.

You'll need

80 ml (1/3 cup) lukewarm milk 80 gm caster sugar 14 gm (1 tbsp, 2 sachets) dried yeast 200 gm crème fraîche, at room temperature 1 egg, at room temperature Scraped seeds of 1½ vanilla beans 425 gm (3½ cups) plain flour, plus extra for dusting 150 gm softened butter 100 gm pure icing sugar, sieved For deep-frying: vegetable oil   Milk ice-cream 1.5 litres Jersey milk 160 gm caster sugar 2 vanilla beans, split and seeds scraped 125 ml (½ cup) pouring cream 1 tbsp liquid glucose 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes

Method

  • 01
  • Mix milk, sugar and yeast in a large bowl, then stand in a warm place until foamy (4-5 minutes). Add crème fraîche, egg and seeds of 1 vanilla bean, and whisk to combine (it’s okay if small lumps of crème fraîche remain), then add 385gm flour and 1 tsp sea salt, and mix to form a soft dough. Knead on a lightly floured surface until smooth (1 minute), then place dough on a tray lined with baking paper and refrigerate until firm (30 minutes to 1 hour).
  • 02
  • Meanwhile, beat butter and remaining flour in a bowl, then set aside at room temperature. Roll out dough on a lightly floured surface to a 20cm x 45cm rectangle, then spread evenly with butter mixture. With a short edge nearest you, fold down the top third of pastry and fold the bottom third up, then cover with plastic wrap and refrigerate for 30 minutes. Repeat rolling, folding and chilling another 3 times, then refrigerate until required (it can be refrigerated overnight at this stage).
  • 03
  • For milk ice-cream, stir milk, sugar and vanilla in a saucepan over medium heat until sugar dissolves, then simmer, stirring often to stop mixture catching on the bottom, until reduced to 1 litre (30-40 minutes). Stir in cream and glucose, squeeze excess water from gelatine and add to milk mixture, stir until dissolved, then strain into a bowl and refrigerate to chill (1-2 hours). Churn in an ice-cream machine and freeze until required. Makes about 1 litre.
  • 04
  • Roll out pastry on a lightly floured surface to 5mm thick, then cut out twelve 7cm-diameter rounds and place on a tray lined with baking paper, leaving 2cm-3cm between each. Cover loosely with plastic wrap and stand until risen by half (30 minutes). Meanwhile, combine icing sugar and remaining vanilla seeds in a bowl, rubbing with your fingers to disperse vanilla evenly, then spread on a tray.
  • 05
  • Heat oil in a saucepan or deep-fryer to 180C. Deep-fry pastries in batches, turning occasionally, until golden and cooked through (4-5 minutes), then drain on paper towels and dust with vanilla icing sugar. Halve puffs and sandwich a scoop of milk ice-cream in each then serve, dusted with extra vanilla icing sugar if desired.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 12 people

Featured in

Jul 2014

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