Comments on: Cinnamon, Date and Walnut Brioche

By: Ann Douglas

Ann Douglas — Tue, 12 Apr 2022 06:58:00 +0000

I’ve searched the recipe to find what the extra teaspoon of cinnamon is for ?
Apart from that, beautiful pastry to handle, so soft and light….and delicious result…thanks for the recipe.

By: Claudia Brick

Claudia Brick — Mon, 16 Dec 2019 22:27:44 +0000

In reply to Ingy. Thank you! Have just edited the recipe for that - bake at 180°C, middle of the oven is fine. Hope you enjoy them!

By: Ingy

Ingy — Sun, 15 Dec 2019 10:23:17 +0000

Theses cinnamon rolls look amazing can’t wait to try them but i think u forgot to mention the oven temperature and should i place them on the middle rack of the oven or lower rack …thanks

By: Claudia Brick

Claudia Brick — Tue, 03 Dec 2019 06:04:47 +0000

In reply to Juliet. Hi Juliet! This dough is really wet when you first make it and needs at least 8 hours rising in the fridge before you roll it out. You could make the dough on the morning of Christmas eve, then that night fill and roll them, then keep them in the fridge again overnight (in the baking tin, under a sheet of plastic wrap) to bake on Christmas morning. On Christmas morning, bring them out of the fridge to proof for a further 30 minutes at room temperature before baking. Hope that helps!

By: Juliet

Juliet — Wed, 20 Nov 2019 01:20:25 +0000

Hi!
Can’t wait to make these beauties! We usually make doughnuts for Christmas morning , but not this year! Would I be able to make them the night before ( proof, fill and roll)? I’d love to make for family and give unbaked so they can enjoy with their loved ones on Christmas morning.