or is it better to fry & freeze...does that work?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Yes you can use raw frozen and then defrosted dough. Knead the dough and 1st rise it until double then deflate it, roll it in ball shape, wrap it with cling wrap and put in airtight container. Freeze it for 1 week.
Take it out of freezer.
1) Defrost it in refrigerator for 8-10 hours. Then take out from refrigerator. Roll it, cut it in your desired shape and let it double in size. It will take 2-3 hours.
2) Defrost it at room temperature until it becomes soft. Roll it, cut it in your desired shape and let it double in size. It will take 2-3 hours.
3) After rolling and shaping it, you can bake or fry it directly.
I personally tried it. And results were same in each options.
You can use cold retard method.
Knead, 1st rise it, deflate it and roll it in ball shape. Brush the inside of airtight container with oil and put dough into it. Brush little oil on dough too. Put it in refrigerator for 2 and a half day (not more than that). Take it out from refrigerator. Roll it, shape it and fry or bake it.