19 dcembre 2015

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Instructions

TAGS:  BRIOCHE   THE BAKING BIBLE   CINNAMON       LABELS: Alpha Bakers 

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4 Commentaires

Cinnamon   2018-10-11

Hi, thanks so much for sharing your process of making the Sugar Rose Brioche! Were you able to get away with using a 9-inch springform pan? I know Rose calls for a 10-inch in the book, but I don\t want to buy a second pan if I can avoid it. Thank you!

Hi there, So sorry for the delay in responding. I'm usually not this lax. In answer to your question, I happen to have a 10" spring form pan. I didn't have to go out to purchase anything. Still, take a look at the ample space around the dough when I put it in the 10" pan. As the dough rose, it filled in the space. If all you have is a 9", the dough will fill the pan and rise higher than mine in the 10". IF you use a 9" the baking time would change because the dough will be thicker. Give it a few minutes extra, but be careful not to over bake it or it will dry.  So, I say use your 9". Let the dough rise to its heart's content, bake it carefully and enjoy. It's a delicious brioche.  Many thanks for your question, Kim

Katya   2017-01-07

It looks lovely. Maybe the cinnamon was particularly strong and drying.

orin   2017-01-07

oh the aroma ...your sugar rose look very good !

Terri   2017-01-07

The sugar rose brioche looks amazing and so much fun to make. The aroma in your home must have been heavenly. It looks so pretty and perfect!

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