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Overnight Petal Brioche
This brioche rewards patience rather than skill: the dough proves slowly in the fridge and is only shaped the next day. The flower-shaped mould turns one ball of dough into neat individual portions that pull apart cleanly at the table.
- Total time
- 590 min
- Prep
- 20 min
- Cook
- 30 min
- Rest
- 540 min
Ingredients
Method
In a large bowl, combine the flour, salt and sugar and hollow out a well in the middle. Crack in the eggs, then add the melted butter and the yeast already dissolved in the warm water.
With a whisk, work the flour in gradually from the centre outward until the dough looks even. Cover and leave overnight in the fridge, or a minimum of 5 to 6 hours.
On a floured surface, roll the dough out with a pin into roughly a 30 cm (12 in) square.
Peel the dough away from the surface with a long spatula, resisting the urge to add more flour even if it clings. Fold it in half, then in half again, to build a thick log.
Stretch this log along the full length of the surface into a strip about a hand's width across. Coil the strip up and slice the resulting roll into 8 pieces.
Nestle a piece into each petal of the Tupperware Flower Cake Mould, tucking the last two in the middle. Let the dough prove for 4 hours somewhere warm.
Brush the surface with the egg-yolk glaze.
Place the mould in a still-cold oven set to 170 °C (340 °F) and bake for 30 minutes. Drape a clean tea towel over it for 2 to 3 minutes before turning it out.
