BABKA
- Put babka in fridge overnight.
- Preheat oven to 350F.
- Remove lid. Let proof on counter for 2 hours.
- Bake for 30 minutes.
- Let stand 30 minutes before enjoying.
CROISSANTS
- Place frozen croissants on a parchment-lined tray, 2-3 inches apart.
- Refrigerate overnight.
- In the morning, allow to proof on the counter in a warm place for 2 hours, or until they double in size.
- Brush with egg wash (1 egg, a pinch of salt, and a splash of water, beaten until homogenized).
- Preheat oven to 350F.
- Bake 15-20 minutes or until golden.
- Enjoy!
KOUIGN-AMANNS
- Spray muffin tins or equivalent and line bottom with small amount of sugar.
- Thaw pastry in tins overnight in fridge.
- Proof on counter for 1.5-2 hours (until softer and larger).
- Heat oven to 350F.
- Lightly push down on centres of pastries.
- Sprinkle generously with sugar.
- Bake in centre of oven for 25-30 minutes or until golden.
- Immediately after baking, flip onto clean tray or platter and rest for at least 5 minutes (or until sugar is cooled). Be careful, and do not touch the hot sugar! If you forget this step and the pastries stick to the tin, put tin back in oven for 2 minutes or until sugar softens enough to release the pastries!
- Enjoy!
Bonus tip: to make doing the dishes easier on you or your dishwasher, soak the tin immediately in very hot water.
SCONES
- Preheat oven to 375F.
- Once oven is preheated, remove scones from freezer and packaging.
- Brush with milk. Sprinkle sugar on sweet scones or salt on savoury scones.
- Bake for 20-25 minutes or until golden.
- Enjoy!
Scones must be baked from frozen!
baking faq
How do I know if my baked goods are proofed?
Proofed baked goods are typically doubled in size, slightly jiggly and soft, and will spring back slowly when poked, leaving a slight indent. If the dough springs back too fast, it will need more time!
What is proofing, anyway?
Proofing is, for many yeasted baked goods, the final stage before baking. When yeast ferments, it creates gases that help the baked goods rise. This fermentation creates the light, airy texture of our favourite baked goods, and ensures that they bake properly.
Proofing is largely dependent on the temperature and humidity. Cover with plastic or a tea towel (we use plastic wrap or a clear bag, so we can see the pastries as they rise, and to keep air from getting in), and leave in a warm place. Be careful with laminated pastries like croissants and kouign-amanns; if the baked goods are too warm, butter will leak out!
If something is underproofed, it will be dense with a gummy centre. If something is overproofed, it will look deflated, and will stay lighter in colour when baked. But both will still taste delicious!
How do I know when my baked goods are done?
Our baking times are a guideline, as all ovens are different! Most baked goods are fully baked when they reach an internal temperature of 200F. Pastries keep cooking with what’s called “carryover heat” as they cool (which is why resting is an equally important part of baking!), so it’s okay to take something out of the oven at 185-190F, too. We recommend checking using a probe thermometer.
Or, you can use the tried and true baker visual method of “until golden”!