proofing your pastries

Your frozen guys need some time, love, and attention before they're ready to bake and eat. Here’s what to do.

arrange

Arrange your frozen pastries on a a baking tray. They’re going to double in size while they proof and get even bigger when they bake so make sure they have plenty of room.

cover

Cover the tray with plastic wrap. Cover it loosely so that the pastries can expand but in such a way that there are no gaps where air will get in. We want to maintain a humid environment in there. If air is getting in your pastries will dry out.

proof

Leave the pastries to proof. This will take 8-12 hours, depending on the temperature of your house. Keep an eye on them after 8 hours. When they’re ready to bake, they will have roughly doubled in size and be big and jiggly. They’ll look like this and poking them gently will leave a slight indentation.

You want to catch them on the way up - if you wait too long, they’ll peak and then start to deflate.

egg wash

Gently brush the surface of your pastries with a soft brush dipped in beaten egg. Less is more - you don’t want them sitting in pools of egg.

bake

Bake in a pre-heated oven at 375 degrees for 6 minutes. After 6 minutes, lower the temperature to 325 degrees and bake for another 10-15 minutes. Keep an eye on them after 10 minutes - they’re ready when they look ready. Some people prefer them darker or lighter. You do you.

cool

Let your baked pastries cool on the tray for at least 15 minutes.

consume

Open the largest hole in your face. Insert the pastry, masticate, and swallow. Repeat until all pastries have been consumed.

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