All questions

Make ahead thanksgiving breakfast tips?

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!

asked by Julia almost 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 534 views
Caroline Lange
added almost 3 years ago

hi julia!

i think the dough would be fine if you were to do either of your first suggestions— either refrigerate overnight and then shape (like in this recipe: https://food52.com/recipes...) or shape the dough, then refrigerate overnight and bake in the morning. just let the dough come to room temp before sliding into the oven!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)