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Made the master brioche (50% butter) recipe yesterday, left the dough in the fridge until this morning, took it out, shaped and baked (made a double recipe so I did a tray of rolls and also a pan loaf). Marvelous, decadent bread. (Brushed the tops of the rolls with a confectioners sugar/egg white glaze for some added sweetness - breakfast of champions, really).
Made the master brioche recipe yesterday, left the dough in the fridge until this morning, took it out, shaped and baked (made a double recipe so I did a tray of rolls and also a pan loaf). Marvelous, decadent bread. (Brushed the tops of the rolls with a confectioners sugar/egg white glaze for some added sweetness - breakfast of champions, really).
By docsconz,
