Freezing dough for kolache??
Hi All! I was just listening to this 2-minute news cast that featured The Kolache Factory in Texas. I'm intrigued because the worker stated that they freeze the dough for 2 days and then refrigerate it for 1 day before then go on to stuff and bake the kolache.
I'm guessing this is to strengthen the dough as I've seen this technique done for croissant dough. Do you all agree? Other thoughts, and does anyone know how freezing would strengthen dough?