Hello there! I made the recipe using knots instead of rolls. I also added raisins to the filling and almonds on the topping just because it’s devine flavour! Also when baking sweet yeast dough I usually make a “porridge” Of 40 grams of the flour and 200 grams of the milk, this is added to a casserole and stirred over medium heat until thick, this should not boil but be heated to around 65 degrees Celsius. This is known known as the tangzhong method, this allows for more milk to be added and a more juicy result!
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