keeping yeasted buns fresh for as long as possible
I have a problem and am wondering if anyone has any advice.
I bake on friday nights through to saturday mornig for the markets. As part of the bake i make buchteln ( a delicious yeasted bun filled with jam or poppy seed paste, raisins and almonds). People love them but theyre best eaten fresh. So I put them into the oven at around 6am, after all the bread is out, and theyre at the market ready to be eaten by 8am.
So heres the problem.
Ive recently been asked to start baking my rolls and loaves on a nightly basis for a salad bar. They also want two trrays of buchtels (around 24) baked every night. Which is great however, ill have to finish baking in the kitchen by 12am. This means the buns will be sitting in the kitchen until morning. These buns tend to dry out quite quickly. They dont last long. Does anyone know of any tricks to keep them as fresh as possible for as long as possible. Maybe cling film and put in fridge and then slowly warm up in the morning?
Thing is i want to make and sell them. Im the only one in Cork city doing them so theyre a sort of signature but i want them to be good for the customer otherwise i wont make them....