Questions for the freeze-and-bake experts: I have a recipe for kifflies that is sort of a pastry recipe, sort of a cookie recipe - it's a yeast dough that's rolled and cut. They are absolutely best when really fresh, but not easy to make and it would be wonderful to have a way to keep some ready to bake fresh. These normally bake at 350 for 15 minutes. So here are the questions; do yeast things NEED to be prebaked? If so, how long and what temp would you try for these? Does it matter that they have a jam filling? I really apreciate any ideas....and LOL at Irene's comment about hubby and frozen dough! A home freezer is not cold enough to "stop" the action of the yeast. The yeast will continue to ferment and digest the sugars. Raw yeast dough may only be stored for 3-4 weeks, with out the addition of extra yeast. To take the dough at peak, parbaking is a useful technique. Give it a try with these, the next time you make up a batch. Frank @ KAF.

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