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Summer Pudding
Preparation info
- Makes
10
servings - Difficulty
Medium
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Butter, soft |
Method
- Brush each of 2 cylindrical molds, 6¾ in/17 cm in diameter and 8 in/20 cm tall, with 2 oz/60 g of the softened butter.
- Divide the brioche dough into two 1-lb/450 g pieces. Round each into a ball and place in the prepared molds.
- Proof the dough, covered, at room temperature until it springs back lightly to the touch, 45 minutes to 1 hour; there should