So, because it did not say until a bit into the instructions that this recipe is set up for a bread machine and I do not have a bread machine ...I had to kind of hope for the best with winging it.
I mixed the first set of ingredients together holding back the yeast water and sugar part, which i mixed together in a pyrex cup measure. I had too much water so I had to compensate with more yeast and sugar, but only by a little (less than 1/2 cup too much water).
I had no dried milk so I used vanilla.
I had no currants so I used craisins minced with about a 1/2 tablespoon of orange juice concentrate and cinnamon. I added these after the first raise.
Because I had a slightly larger amount of yeast mixture, I added about 1/2 cup more flour and perhaps a little more than that. In retrospect, after tasting them, I believe less flour is better for these.
In order to handle them and get them into equal parts, next time I would roll out the dough a little onto a floured surface and then use a glass or a cup measure to cut uniform sizes of them, as my buns were not round but all stuck together in the pan and had different sizes.
I used an 8x8 pan and that made them all run into each other, so not round.
Don't frost them warm or else the frosting will melt and drip.
cut a large enough hole at the tip of a zip bag so to get that nice uniform line, too small a hole will make one squeeze more and the line will do curlycues.
they tasted beautiful, I made them for new years.
Was this review helpful?
1 user found this review helpful
So, because it did not say until a bit into the instructions that this recipe is set up for a...