What I would like to do is to make a yeast dough on Friday afternoon, leave it in the refrigerator overnight, take it out on Saturday evening, roll it out, fill it as a coffee cake (babka), let it rise overnight again and bake it very early on Sunday morning.
(I sometimes make a double batch of pizza dough, refrigerate half, and shape it into a loaf of Italian bread for dinner. Very time-efficient, but that's only 24 hours in the fridge, and I get somewhat less rise than I get with fresh dough. This would be a second night in the fridge for a shaped, filled sweet dough)
Any opinions on whether this would work?
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