I spent the weekend making brioche. Just a single batch takes quite a lot of time, including a resting period overnight. The resulting bread is light, buttery and oh so tasty.
After a normal rise (to double in size) and resting overnight in the refrigerator (in this case, the garage), the dough was split into three parts. One was destined to become a typical brioche loaf:
and put half on a cooking sheet lined with parchment paper.
The only thing the cinnamon rolls needed was some frosting made from 3 cups confectioner’s sugar, 1/2 stick butter, 1/4 cup creme cheese and 1 tsp vanilla (I cheated here and used Grand Marnier as a tasty
Overall, I think this adventure was quite successful. We’ll have to wait and see what the final verdict is – I gave them all away already 🙂