Refrigerator rise for prepared sweet doughs?

I was thinking about making a ricotta-filled sweet dough braid, something like this:
http://www.kingarthurflour.com/recipes/ ... aid-recipe
I've worked with yeast bread and pizza dough, but not with sweet dough.

So...I was wondering if anyone had tried filling and shaping the night before and then doing the second rise overnight in the refrigerator? I'm thinking then I could take out the prepared bread while the oven is pre-heating and then pop it directly in. This would save a couple of hours in the morning and make it viable for breakfast.

It does look like you can make the bread and freeze in advance before the second rise. I don't have much freezer space but that would be my next try if the refrigerator rise had issues.

Looked around a bit more and found some recipes where there is only one rise and it's in the refrigerator.
http://mysisterskitchen.wordpress.com/2 ... eet-dough/

I'd still be interested to hear if anyone has experience with a second refrigerator rise.

For what little it's worth: out of a desire to serve some double-rise morning buns in the morning (and not afternoon), I recently did a first rise on the counter and a second in the fridge over night. Something else might have been the culprit, but it definitely did not work.

If you can find it, try using osmotolerant instant yeast (such as SAF Gold).

There's a good chance that the yeast may not be able to handle the low proportion of water to sugar and fats in your dough, especially during a long cold rise in the fridge. Osmotolerant yeast is meant to be used in sweet and enriched doughs.

I would also moisten the shaped doughs with water and store in an airtight container to prevent a tough skin from forming.

I would also doubt that you could go directly from the fridge to the oven without bringing the dough to close to room temperature first.

Sweet doughs generally take more time to rise.
I wouldn't advise leaving this dough out for very long because of the potential for the raw egg and ricotta to spoil.
And, I would not use the refrigerator for the final rise either -- the filling will be too cold for the oven to bake properly.
I would follow this recipe exactly.

Thanks for the comments everyone. As I am not a morning person, this project is looking less and less appealing. I think I will slink back to quickbreads for my breakfast baking.

kanin wrote:If you can find it, try using osmotolerant instant yeast (such as SAF Gold).

There's a good chance that the yeast may not be able to handle the low proportion of water to sugar and fats in your dough, especially during a long cold rise in the fridge. Osmotolerant yeast is meant to be used in sweet and enriched doughs.

I would also moisten the shaped doughs with water and store in an airtight container to prevent a tough skin from forming.

Has anyone here used osmotolerant yeast? I only heard of it for the first time today and found this one reference to it.

Regards,
Cathy2

Cathy2 wrote:

kanin wrote:If you can find it, try using osmotolerant instant yeast (such as SAF Gold).

There's a good chance that the yeast may not be able to handle the low proportion of water to sugar and fats in your dough, especially during a long cold rise in the fridge. Osmotolerant yeast is meant to be used in sweet and enriched doughs.

I would also moisten the shaped doughs with water and store in an airtight container to prevent a tough skin from forming.

Has anyone here used osmotolerant yeast? I only heard of it for the first time today and found this one reference to it.

Regards,
Cathy2

Yes. I have SAF gold but at this juncture even in my enriched doughs I lean towards 100 wild yeast.

pairs4life wrote:Yes. I have SAF gold but at this juncture even in my enriched doughs I lean towards 100 wild yeast.

If you have no plans to use it, do you wish to sell what you have left?

Regards,
Cathy2

Cathy2 wrote:

pairs4life wrote:Yes. I have SAF gold but at this juncture even in my enriched doughs I lean towards 100 wild yeast.

If you have no plans to use it, do you wish to sell what you have left?

Regards,
Cathy2

I can give you some. It is in my freezer.