Rich dough issues - freezing, oven spring etc.
I have been experimenting with richer doughs lately.
Tonight was a go at Chelsea buns... brown sugar, egg, butter and raisins... rich as you like. :)
Here are my questions regarding these kinds of doughs:
1) Should/will a window test work with this kind of dough?
I tried to no avail. Even after about 10 minutes of kneading it never really formed a dough that appeared to have much gluten development... at least not the kind that could survive a window test. Interestingly enough - prior to a 1 hour rise when I placed the ball of dough into an oiled bowl to rise - the surface tension was really good - the dough doubled in size with no problem in one hour.
2) Will a rich dough like that used for Chelsea buns handle freezing well?
Example: I want to prep several trays the night before - all the way down to being chopped down off the roll and placed down on a tray... that way so the next morning when I get to the shop I can just pop the tray in the pre-heated oven and get them baked before I open the doors. Is that realistic with a rich dough?
From what I've read on sweet/rich breads - they often don't tend to freeze very well post baking.
3) How well do they freeze when still in the doug form?
4) Should I be looking for 'oven spring' in a rich dough the same way I do in my rustic breads?