How to adjust chill time for morning brunch bake?

I'm a bit confused as to what point I should put in the fridge in order to have it ready to serve at like 10am? In step 3 (pre filled) there is a 1 hr chill with option for overnight and continue in the morning, but then that would leave a 3-4 hr fill & proof still to do. So... can I do the 1 hr chill, then fill & roll and proof on counter THEN chill overnight? If so what is the timing after that step? Goal is to serve fresh at like 10-11a tomorrow. Right now (noon-ish) I'm on track in the middle of that first warm rise. Or- do I just cook tonight, not glaze and try to reheat in morning and glaze then?? Help!

Lynne G.
  • Posted by: Lynne G.
  • February 12, 2022
  • 1 Comment
Sourdough Kanelstang
Recipe question for: Sourdough Kanelstang

1 Comment

drbabs February 12, 2022
I think you could make it through step 4 and then refrigerate it. But you’d still need 4-5 hours in the morning to bring it to room temp, proof it, and bake it. I think what I would do in your situation is make it through the baking and cooling, then wrap it well and refrigerate it overnight. In the morning I’d warm it and ice it.
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