Hello! Loved the article.. thank you for all the wonderful tips! You mentioned you let your dough double in size and then stick in the fridge for 12-24 hours. Do you then take it out and just make the balls right away, or do you let the dough get to room temperature before rolling into balls? I am wanting to make these for easter this weekend (I’ve already made one batch last weekend and they turned out pretty good for my first time!) and thought I would make the dough on Saturday and finish the rest of the conchas on Sunday morning before guests arrive. Thank you in advance for your help!

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