I'm planning on making a cinnamon brioche wreath for thanksgiving breakfast and hoping to make it ahead (on Wednesday, or even today!) I'm wondering what step in the process I should refrigerate or freeze it before baking. Should I make the dough, let it rise til doubled then refrigerate overnight, shape and bake in the morning?
Or should I make the dough, let it rise, shape, then refrigerate and bake in the morning?
And should I let it come to room temp/do a second rise before baking or is it ok to go straight in the oven? Thank you!
Join the party—there'll be cake.
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