hot cross bun help
It's my impression (for no particular reason) that yeast breads are best when freshly cooked, while quick breads improve as they sit. I don't even know why I have that impression, so I could be completely wrong.
But here's my question: I have to bring hot cross buns to an early morning meeting tomorrow. My life would be easier if I could cook them tonight. I've made the batter and my immediate plan was to do the first rise, form, refrigerate, and cook in the morning. But I'd like to cook them now. I just worry they'll be stale if I do that.
It's the KAF recipe : has both yeast and baking soda, lots of fruit soaked in rum, a very wet dough.
Anyone have any thoughts?