Breakfast in Bed with Yolke
This month, R+J collaborated with some favourite friends, YOLKE. To celebrate their new collection, we created a seriously chic breakfast in bed moment for a variety of girls about town. Bespoke menus and notecards were created in co-ordinating patterns to each’s silk pyjamas of choice to offer the most perfect matchy-matchy moment. Is there any better way to spend a Sunday morning?
Friends of R+J
We are feeling very lucky to be in the company of a quite a few friends this month, all of whom came together in the cosiest of ways. Each friend was given their choice of pyjamas from YOLKE’s new collection, which then decided the theme of their individual breakfast box to enjoy in bed. Have a peek below at some seriously joyful moments…
Make your own Breakfast in Bed moment using the recipe below made with love in the YOLKE girls own kitchen.
MIX DOUGH AND FIRST RISE
In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Cover the bowl and let rest at room temperature for 8-12 hours or until doubled in size.
In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Cover the bowl and let rest at room temperature for 8-12 hours or until doubled in size.
DIVIDE AND SHAPE
Turn the dough out onto a clean work surface and use a bench scraper to divide into 8 equal pieces. Roll each piece into a ball and use your thumb to poke a hole into the middle of each piece.
Turn the dough out onto a clean work surface and use a bench scraper to divide into 8 equal pieces. Roll each piece into a ball and use your thumb to poke a hole into the middle of each piece.
SECOND RISE
Arrange the bagels evenly on a parchment lined baking sheet, cover with a tea towel and let rest for 30-60 minutes or until puffy. While the bagel dough is rising, preheat your oven to 425°F (218°) and prepare a pot of boiling water, at least 3" deep, with 1 tablespoon of sugar added.
Arrange the bagels evenly on a parchment lined baking sheet, cover with a tea towel and let rest for 30-60 minutes or until puffy. While the bagel dough is rising, preheat your oven to 425°F (218°) and prepare a pot of boiling water, at least 3" deep, with 1 tablespoon of sugar added.
BOIL BAGELS
Boil the bagels, a few at a time, for 2 minutes on each side and place them back onto the parchment paper. et the bagels cool off enough to handle them and dip one side of each bagel in your choice of topping (poppy seeds or sesame seeds are personal faves), or leave plain. Place back onto baking sheet.
Boil the bagels, a few at a time, for 2 minutes on each side and place them back onto the parchment paper. et the bagels cool off enough to handle them and dip one side of each bagel in your choice of topping (poppy seeds or sesame seeds are personal faves), or leave plain. Place back onto baking sheet.
BAKE
Bake the bagels for 25 minutes or until golden brown on the outside.
Bake the bagels for 25 minutes or until golden brown on the outside.
