So, I decided it would be nice to have fresh pastry Christmas morning, and decided to modify a hot cross bun recipe to make more of a cinnamon bun or chelsea roll thing, and I started to mix up the dough, which needs to rise over night.
Except, as perhaps you’ve already realized, today isn’t Christmas Eve it’s the day before Christmas Eve. Unfortunately, I didn’t realize that until I had added the water to the mixture.
I’m sure these would be nicer if I could bake them Christmas morning. But can I? The recipe calls for a slow overnight rise, followed by a shorter rise before cooking. Can I extend the time by keeping it in the fridge? (freezer?) Or should I just finish the buns tomorrow and serve day-old rolls on Christmas morning?
Here’s the dough recipe:
2.5 cups all purpose flour (315 grams)
2.5 cups bread flour (340 grams)
1/4 teaspoon ground close
1.5 packages active dry yeast (oh look! and I messed this up, too. I only added one package. I doubt that matters, though. And it might help a little.)
1/3 cup + 1 Tbsp sugar (82 grams)
1 Tbsp kosher salt
1/2 cup cold water
6 large eggs
22 Tbsp (11 ounces, 31 grams) butter
The first step is to combined all these ingredients but the butter, mix with a dough hook until it’s a smooth dough, add the butter bit by bit (breaking it up with your fingers if need be) until it’s incorporated evenly into the dough, and then kneading until it is smooth and stretchy, and doesn’t break into pieces when you tug it.
That’s how far I’ve gotten.
Advice greatly appreciated, especially if you’ve ever done something like this.