Go to the Recipe: Coffee Cake With a Twist
When I was a kid we ate Texas coffee cake from the grocery store bakery. It was circular, like a pizza, and about 14” in diameter. It was a yeast-like dough, had a fruit topping, and finished with streusel. My favorite was blueberry or lemon. Is this similar to those coffee cakes? Maybe a different form? I would love to make something like my childhood. Yum!!!
In the first and second steps it is recommended that the dough rest overnight. Is that suggesting that the dough be made, then rest overnight, then laminate, then rest again overnight, or should it be rested overnight once?
I had the same question when I read it. If you read the recipe for Tips & Tricks: Turn Buttery Brioche into Flaky pull apart rolls, it says this:
Note: After you complete all of the folds, you can rest the dough for 10 to 15 minutes before proceeding to Step 4. But if you’re not quite ready to shape and bake the rolls, chill the dough for longer (up to overnight). Let the cold dough sit at room temperature for 15 minutes before cutting and shaping.
I just made the recipe and let it chill while I made the rest of the parts and that worked perfectly.
Starting from rested and chilled dough is best every step of the way. Initial dough at least for better handling.
Any tips for proofing overnight in the fridge for an early morning bake?
Go all the way through Step 11, wrap well, chill overnight. For baking the next morning, it may need to proof a touch still before baking and you can assess in the morning. Just give yourself some extra time to warm up and proof if need be, before baking.
