I am going out for breakfast on Sunday morning. I want to take freshly made hot cross buns. Could I make and shape them on Saturday night and leave them in the fridge to rise overnight?

helen59 - 2018-03-30 10:14:00

I don't think they'd rise in the fridge. I'm no baker, but don't they need warmth?

veejay13 - 2018-03-30 10:15:00

no need warmth the only bread that goes in fridge is sour dough something like that

bobcat_6 - 2018-03-30 10:25:00

Why the fridge? I'd leave them in the hot water cupboard so the yeast can do its work

diamondgirl06 - 2018-03-30 10:26:00

The dough will rise slowly in the fridge and will develop flavour. If you can take them out and leave at room temperature for half an hour before you bake them they should be fine. Cover the buns loosely in the fridge so that they don't develop a hard skin.

davidt4 - 2018-03-30 11:22:00

diamondgirl06 wrote:

Why the fridge? I'd leave them in the hot water cupboard so the yeast can do its work

Search for 'proofing dough' - warm, humid place is more common method.

Edited by amasser at 11:55 am, Fri 30 Mar

amasser - 2018-03-30 11:55:00

They would, but oh so slowly.....

lythande1 - 2018-03-30 14:00:00

I would let them rise slightly before you put them in the fridge, so they will just slow down but do not have to start from 4 degrees. And yes take them out half an hour before you bake them. And put them in a hot oven.

uli - 2018-03-30 16:11:00

This message was deleted.

kindajojo - 2018-03-30 17:09:00

uli wrote:

I would let them rise slightly before you put them in the fridge, so they will just slow down but do not have to start from 4 degrees. And yes take them out half an hour before you bake them. And put them in a hot oven.

I agree.

A partial rise, then in the fridge overnight, take out 1/2 - 3/4 hour before baking, making sure they rise sufficiently.

A slow rise in the fridge will produce a better result than the possibility of over-proofing by not putting in fridge.

autumnwinds - 2018-03-30 22:50:00

The brioche recipe I use rises in the fridge overnight before shaping in the morning and letting to rise another 30 mins before cooking. I think it depends on the recipe, how much yeast etc. Give it a go (and remember to record your results for the following year and what changes you'd make).

gennie - 2018-04-01 21:50:00

So - which method did you use and how good (or not) was it?
This is all about sharing - so let us know if it was a success or not!
Thanks!

uli - 2018-04-03 17:15:00

And check your best used by date for yeast. I opened a new jar and thought it wasn't working properly and yes you guessed I had bought old stock from the super market.

arielbooks - 2018-04-04 07:51:00

Waves to helen59 ...

uli - 2018-04-04 19:47:00

Would have loved to hear what OP did in the end and how it panned out.

uli - 2018-04-13 15:45:00

**bump**

autumnwinds - 2019-04-01 22:48:00

Also interested to know who has room in their refrigerator for a tray of hot cross buns?
Not this house!

gilligee - 2019-04-03 13:08:00

davidt4 wrote:

The dough will rise slowly in the fridge .

Yes, it will. No extra flavour but it will. You can freeze yeast you know, and it lives. It will take much longer being so cool, but it won't die.

lythande1 - 2019-04-03 14:27:00

I always proof dough in a bowl the fridge overnight - no yeasty flavour as a nice slow rise
Take out in morning and let come to room temp re-knead and shape into shapes and proof about 30 min and bake.
I am gluten free and my glutinous family still want me to make hotcross buns with the secret filling LOL Good thing I like making bread I just get to enjoy the smell

mica3 - 2019-04-03 15:00:00