WORLD FAMOUS

Transport yourself to Europe with recipe editor Angela Casley’s delicious breakfast treats, inspired by friends’ and family’s adventures in London, Paris and Lisbon

CINNAMON BRIOCHE Makes 12

You’ll find tables of cinnamon brioche at many bustling morning farmer’s markets in the UK, and as with any dough, it is an art — the more you make it, the better you will get a feel for the perfect consistency. For this recipe, the key is to prepare the dough the evening before. Then on the morning of baking, do the last couple of steps before enjoying the aroma of them fresh from the oven. It will transport you.

125g butter

1 cup milk

2 tsp yeast granules

½ cup sugar

2 eggs

500g flour

1tsp cinnamon

Filling

100g butter, softened

1 cup brown sugar

cup chopped walnuts

1 tsp cinnamon

To glaze — 1 egg yolk mixed with 2 Tbsp milk

½

1. Melt the butter in a pot. Add the milk and warm to just hot to the touch. Remove from the heat, sprinkle over the yeast plus 1 teaspoon of the sugar. Leave for 10 minutes for the yeast to start to froth.

2. Beat the remaining sugar and eggs until light and fluffy. Pour in the yeast mixture to combine.

3. Slowly add the flour and cinnamon mixing well. The mixture will be wet, that is fine. Beat for 5 minutes. Cover the bowl and refrigerate overnight.

4. For the filling combine the butter, sugar, walnuts and cinnamon and set aside.

5. Lightly grease and line the base of a 12tin muffin tray with a circle of baking paper.

6. In the morning, on a lightly floured board, roll the dough to a 20 x 30cm rectangle approximately 1cm thick. Spread the filling all over evenly. Roll from the long side into a log. Cut into 12. Place each piece into the tins spiral side up. Place in a warm place (hot water cupboard is ideal) for 30 minutes.

7. Preheat the oven to 180C. Brush the brioche with egg wash and bake for 20-25 minutes until golden puffed and springy to touch. Remove, cool for 10 minutes then remove from the tins. Serve warm or cold.

CROQUE MADAME Makes 4

They're wonderful when enjoyed street-side at a cafe in Paris, but this classic French delight is just as good homemade for breakfast or lunch. Mais oui! The recipe requires a few key good-quality ingredients — you can’t go without Dijon, ham and Gruyère cheese. Don’t be mean with the butter, the juicier the better.

Sauce

25g butter

2 Tbsp flour

1 ½ cup milk

1 tsp Dijon mustard

1 ½ cup Gruyère cheese

Salt and freshly ground pepper 8 slices rustic bread

150g good quality ham

1 Tbsp Dijon (or more if you like) Extra butter for cooking

4 eggs

1. Preheat a grill.

2. Melt the butter in a small pot. Add the flour and cook over a low heat for a couple of minutes. Add the milk in two lots and stir until the sauce thickens. Stir through the mustard and cheese. Season with salt and freshly ground pepper to taste.

3. Lie four slices of bread on a bench. Spread each with sauce, reserving ½ cup for the top. Place on the ham. Spread Dijon mustard on the top four slices of bread and place on the ham, mustard-side down.

4. Heat some extra butter in a frying pan and toast each croque madame on both sides. Transfer to a baking tray. Smother the remaining sauce on the top of each sandwich. Grill until the sauce is golden.

5. Fry four eggs while they grill. Top each sandwich with a fried egg cooked to your liking and serve.

PORTUGUESE CUSTARD TARTS Makes 12

These traditional tarts are served everywhere in Portugal, much-loved for their perfect mix of crisp buttery pastry brimming with freshly made custard. Once you have mastered these, you will be back for more. Cooking the light puff pastry at a high heat ensures it crisps beautifully. The second time you make these, I suggest doubling the recipe, they go that quick.

1 cup caster sugar

½ cup water

2 tsp finely grated lemon zest 1½ cup milk

½ cup plain flour

1 tsp vanilla

6 egg yolks

3 sheets puff pastry

1. Firstly put the sugar, water and zest into a pot, bringing to a simmer for 4 minutes. Remove.

2. Combine ½ cup milk with the flour mixing to a paste. In another pot, bring the remaining milk and vanilla to a simmer. Whisk into the flour mixture. Add this into the lemon syrup and stirring continuously bring to a simmer until the custard has thickened. Remove from the heat. Whisk through the egg yolks. Cover and refrigerate until cold.

3. Cut 12 circles from the puff pastry to line your muffin tins.

4. Preheat an oven to 200C. Spoon the custard into your pastry cases smoothing the top. Bake for 20 minutes until the pastry is golden and custard set.