I attempted this recipe and the dough came out more like batter because the measurements are off from dry to wet ratio. The second attempt faired better. I added all the written ingredients and added only 1/2 cup of milk. The dough wasn't too sticky and was able to be rolled out by my pin after lightly dusting my counter top. I made the interior glaze and was very curious about putting brown sugar in the center rather than white sugar in usual recipes. So, in the oven they went, at the alloted baking time and temp. Twenty five minutes later the buns were done. They look right and smelled great. Well, taste testing time. The texture the the dough was good, a little dry like another review stated and the dough had no flavor and was a little doughy tasting. And they weren't sticky. So, there is going to be a third attempt. And I plan to add vanilla flavoring, orange peel grated shavings and more butter to the dough mixture with the same ingredients with the altered milk measurement and the center sugar glaze will consist of white sugar (instead of brown sugar),butter and cinnamon. These buns need icing! I've tried other icing recipes and confectioners sugar and milk taste too much like perfume essence. So for these buns I recommend a cream cheese icing.
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I attempted this recipe and the dough came out more like batter because the measurements are...