I'd love to make brioche buns for an upcoming dinner party, but it's mid-week, and timing will be tricky.
The recipe I'd like to use (Smitten Kitchen's) calls for two rises. One rise is the initial dough and the second rise is after forming into balls.
My goal is to NOT affect the overall quality of the buns... so, with that in mind:
I'm wondering if I can do the 2nd rise in the fridge (meaning, make the dough in the evening, let it rise, then form into balls, wrap the tray in plastic and then let it do the 2nd rise overnight in the fridge. My concern is that the individual balls may be prone to drying out.
Or, I'm wondering if I can form into balls (after the first rise), wrap each ball/bun tightly in plastic, put in the fridge overnight, and then set them out to do the second rise prior to baking.
Or... is my best bet doing the 1st rise overnight, then forming them when I get home from work, let them do the 2nd rise and bake.
Ideas? (and if anyone has a recipe they think is better than the SK one, I'm all ears!)