Used this recipe as a base wth my own tweaks, and it was excellent!I didn't have vanilla pudding, so I substituted 1tbs cornflour + extra 1tbs sugar + 1/2tsp vanilla. Also didn't have a bread machine, so placed (warmed) milk, water, butter, sugar, beaten egg and yeast in measuring jug - left for a few minutes until mixture became frothy. Placed flour/s in large bowl (I substituted about half of the bread flour for a mix of wholemeal, barley and rye flour - just to add a bit more fibre), made a well in the centre, then added the milk-yeast mixture. Kneaded by hand for about 10 mins till dough was elastic. Covered and let prove for about 1hr (or until doubled in size), then followed the steps above from Step 2 onwards. I'd like to add that I think there is a typo in the icing proportions, instead of 4tbs butter and 1 tsp milk, I think it is 1tsp butter and 4tbs milk (the former makes a very yellow buttery icing). And my own tweak, a handful of toasted flaked almonds over the icing to finish! Scrumptious!
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Used this recipe as a base wth my own tweaks, and it was excellent!I didn't have vanilla...