May 2017 Entries

I love this recipe! the dough rises quickly is so easy to handle. Instead of taking a 1/3 of the dough and stretching it on the bottom of the pan and baking the dough on it, I used the entire dough to make rolls, and baked individual rolls; There was some leakage but nothing terrible. I tried glazing them with different icings, but my ab fav [sweetie darling] way is to eat them warm with salted vanilla-infused caramel sauce: bring 125g sugar with a little water to boil, then to a not quite dark amber caramel. Carefully add 125g double/heavy cream, and whisk gently for about 3 minutes while the mixture simmers. Finally add 1 tsp vanilla bean paste and salt to taste. I usually make it while the buns are in the oven, so by the time they come out, the glaze thickens a little, but you definitely want it to be warm still so it can also be absorbed into the buns. Thanks for the recipe!