The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche Apple Tart from WildYeast's site

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Royall Clark's picture
Royall Clark

Brioche Apple Tart from WildYeast's site

I'm in the middle of getting this wonderful sounding desert put together and only need 300g of the dough. I don't have time to make some cinnamon rolls out of it at this time so I was wondering if I can freeze it for a few day or just keep in in the fridge?

hansjoakim's picture
hansjoakim

Hi,


I hope I'm not too late in chiming in, Royall Clark.


I think I would freeze it. I would suggest rolling out the dough you'll need for the cinnamon rolls, slather on your filling and roll into a log. Then you can either wrap and freeze the entire log, or slice, wrap and freeze, whichever works best. Freeze it immediately before the dough gets a chance to proof.

Royall Clark's picture
Royall Clark

Thanks for the reply Hans. I just got home from the party I took the brioche to (tasted fantastic by the way!) and the dough has been in the refrigerator waiting for some input. Sense it is OK to freeze, I think I'll go ahead and freeze it in the ball that it's in right now. After tasting this tart I'm really looking forward to making some cinnamon rolls out of it. The pumpkin adds such a wonderful flavor to the bread. On a side note: the SD walnut/raisin bread from this site was a big hit too! I'm feeling on top of the world right now. Things will probably go to hell tomorrow though!! ;O)