Transfer the dough to the bowl of an electric stand mixer fitted with the paddle attachment. Let the mixture cool for about 10 minutes. It should still be quite warm.
With the mixer running, add one egg at a time until fully incorporated. The resulting batter should be smooth and glossy. You’ll know it has the correct consistency when the batter falls from the paddle in the shape of a V.
Divide the dough between the prepared pans. If you plan to reuse the same pan twice, add half the batter to the pan and set aside the remaining half until later. Spread the tops of the dough unevenly using the back of a spoon to create some peaks and divots. The look is meant to represent the Carpathian Mountains.
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