I usually make a Christmas coffee cake, but have made it the day prior to and then rewarmed it. This has not been satisfactory, so this year, I’d like to make it fresh.
Thing is, I don’t want to get up at 0600 to baby sit dough rising. This recipe calls for the dough to rise twice. Can I refrigerate the dough overnight and if so, when should I do so–after the first rising or after the second? I need to start the dough soon, if I’m to wait until after 2nd rising.
Please advise. Thank you–and merry Christmas!
Yes, you can refrigerate it overnight. Use the overnight method for the first rising. When you get up in the morning, take it out of the fridge, punch it down, and let it rise again at room temperature.
It’ll probably be better that way. The longer the rise, the better the bread is my experience.
As a professional I concur absolutely with Athena. Make the dough now, let it rise overnight in the fridge, take out, punch down, shape and let rise a second time.
I have to make dough tomorrow, for bread. I’ll mix it up in the morning before church, put in the fridge, come home and let it come to room temp, shape into braided loaves, then let it rise again.
I put a pan of hot water in the unlit oven, along with the rising bread, for moisture in the rising. Depending on how long it takes one may have to heat the water again and return to oven.
