im wondering if its possible to make sweet dough (for chelsea buns and buchteln - a type of yeasted bun ) for about 5-6 hours. The bulk rise is only an hour before shape and proof and at them oment im making the mix late in the ight and then going straight through to bake. Would be much easier to make and fridge dough earlier in night and then take it out for baking later on. Anyone any advice, experience.
Ideally im looking to make dough at 8.30pm and bake at 4am. Both doughs are 45 - 60 minute bulks and 45 minute proof.
thanks
Please treat this as at best an educated guess. I don't see an issue if you refrigerate and I think better at the bulk ferment stage before final shaping. If I was trying to do this I'd probably do what you suggested.
Another option would be to reduce the amount of yeast so you don't have to refrigerate at all. It is a sweet dough though and sometimes the amount of sugar + add-ins can effect the yeast so perhaps the higher amount of yeast would be better but it might still be an option.