Do you think this can can rise overnight in the fridge after the braiding? And if so, would I bake it right from the fridge? or give it time to warm up before hitting the oven?
I'm trying to bake a few things for Easter and if I can overnnight this it helps.
Paska | King Arthur Baking
Paska (King Arthur Flour)
- 1 cup (227g) lukewarm water
- 1/2 cup (113g) milk, whole preferred
- 1 large egg
- 4 tablespoons (57g) unsalted butter, at room temperature
- 5 cups (600g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast
- 2 tablespoons (25g) granulated sugar
- 2 1/2 teaspoons (15g) salt
- 1 large egg
- 1 tablespoon (14g) cold water
- coarse sparkling sugar, optional
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Place the dough in a lightly greased bowl, and let it rise for 60 to 90 minutes, until it's noticeably puffy.
- Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other. Take the larger piece, roll into a ball, and place it into a well-greased 9" x 2" round pan.
- Divide the other piece of dough into three equal pieces, and roll each out into a 20" strand; use the three strands to create one long braid.
- Place the braid around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough.
- Cover the loaf and let it rise until doubled, about 45 minutes. Towards the end of the rising time, preheat the oven to 350°F, with a rack in the center.
- To make the topping: In a small bowl, beat the egg with the water. Brush the mixture gently over the top of the risen loaf, and sprinkle with coarse white sparkling sugar.
- Bake the bread for 35 to 45 minutes, or until it's a rich golden brown. Remove it from the oven, and turn it out of the pan onto a rack to cool before cutting.