Baking at Home with our take and bakes

Croissant or Pastry:

 (From thawed. Thaw in the pan provided overnight in the refrigerator)

proof 6 per 1/2 sheet pan, at room temperature for 6-8 hours (or until doubled in size ), misting with a spray bottle of water every 2 hours to keep the croissant skin moist, and cover loosely with plastic wrap. brush with egg wash after proofed and about to bake (1 egg yolk beaten with a dash of heavy cream or milk) and bake in a pre-heated oven at 365 for 20 minutes, and then rotate and bake for 10-15 more minutes. You want them to be darker than lighter to ensure they are baked all the way through. You can also use 1/2 sheet pans to lay out the croissants overnight in your refrigerator to thaw them. Once you are ready to start baking use six croissants per sheet pan because they will almost triple in size and you don't want them touching while they bake. 

Cinnamon Rolls / Dinner rolls:Pull out of freezer and thaw overnight in your cooler. The day you want to bake them just place on the countertop and mist with water and cover with plastic wrap. allow them to rise for 2-2 1/2 hours or until doubled in size. Bake at 330 for 20 minutes and rotate and bake for another 10-12 minutes. Brush with butter when they come out of the oven and enjoy.

Kolaches: Pull out of freezer and thaw on countertop covered for 2-2 1/2 hours or until soft and slightly inflated. Bake at 330-350 in preheated oven for 20 minutes and rotate and bake for another 10-15 minutes or until golden brown.

After proofing your baked goods brush your items with egg wash (Egg yolk and dash of cream mixed well) and watch the magic happen. 

Also your can try a simple syrup glaze brushed on with a pastry brush when pulling the croissants, pastries, sweet breads etc. ( equal parts sugar to water melted on the stove top or microwave )