The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking pastries from frozen?

mutantspace's picture
mutantspace

Baking pastries from frozen?

just Wo seeing if it’s best to shape, proof and freeze pain aux raisins or to shake and freeze and allow them to proof as they thaw following morning. First time doing it for someone and they’re used to putting cinnamon rolls that have been proofed and shaped and frozen into oven...I’m afraid of over proof? Any advice out there?

David R's picture
David R

I've never tried it, but I'm suspicious that unproofed frozen dough would do nothing until that dough got warm inside, which could take a very long time. So I'd be inclined to do at least some proofing before freezing.

ds99303's picture
ds99303

What about shaping and freezing and then thawing them out overnight in the refrigerator?  If you try to proof them from frozen, it's going to take a couple hours at least.  Of course how long really depends on the consistancy and make up of your dough.

mutantspace's picture
mutantspace

THwnks for that - I ended up proofing and freezing - Just hope it doesn’t go over while defrosting 

David R's picture
David R

You could also experiment to see how much defrosting you want; maybe they do need to be defrosted completely, but then again, maybe they'll work fine from half frozen. Or even all frozen! Anyway, experiment and see what really works.

mutantspace's picture
mutantspace

Thanks I’ll try both and see