I made this for NYE and Oh my words... What a treat! I served it with my homemade ginger ice cream and from now on it will be part of our future celebrations.
It's finally here!!! I've been looking forward to this recipe SO MUCH and it looks STUNNING. I already had my baking plan for this Christmas ready (including a strudel), but I may add this to the list because if HAVE to try it.
I agree with Andrew Lim here, I'm loving this newsletter and these recipes!
P.S.: I guess the chocolate is added after the dough has finished mixing and before the first rise?
P.P.S.: do you reckon I could use dark instead of milk chocolate or would that be overpowering the saffron?
P.S. at a time when life feels quite blurry, there is something incredibly comforting and clarifying about this newsletter. Who knew a pastry newsletter would be such a soul soother. Thank you.
This looks so good!! Instead of bulk fermenting it for 2 hours then stuck into the freezer before proofing it overnight, would it be possible to just stick it in the fridge to proof overnight straightaway? It is pretty hot outside now (30 degrees Celsius) , not sure if the 2 hours outside would over proof it.
I made this for NYE and Oh my words... What a treat! I served it with my homemade ginger ice cream and from now on it will be part of our future celebrations.
Really enjoying this newsletter! Thank you!
One of my favourite things every week is your newsletter! Thank you so much!
It's finally here!!! I've been looking forward to this recipe SO MUCH and it looks STUNNING. I already had my baking plan for this Christmas ready (including a strudel), but I may add this to the list because if HAVE to try it.
I agree with Andrew Lim here, I'm loving this newsletter and these recipes!
P.S.: I guess the chocolate is added after the dough has finished mixing and before the first rise?
P.P.S.: do you reckon I could use dark instead of milk chocolate or would that be overpowering the saffron?
Thanks for the recipes!!
The French toast at the end looks dreamy.
P.S. at a time when life feels quite blurry, there is something incredibly comforting and clarifying about this newsletter. Who knew a pastry newsletter would be such a soul soother. Thank you.
This looks so good!! Instead of bulk fermenting it for 2 hours then stuck into the freezer before proofing it overnight, would it be possible to just stick it in the fridge to proof overnight straightaway? It is pretty hot outside now (30 degrees Celsius) , not sure if the 2 hours outside would over proof it.
Amazing recipe. The brioche is like a moist and more buttery panettone