I've been looking for an enriched dough like this -- not quite so enriched (less butter and less sugar-or none with the maple syrup) Evaporated milk is a good sub to know -- I collected options for baking during lock down. Now I can make baked goods with whatever I have on hand (comfort-biscuits were a thing in my house)
I can't wait to pull apart the fans with the crusty tops!
Very interesting. I will save this, but they’re probably not best for today’s beef stew. I’m probably going with Parker House rolls today, but thanks for your recipe for another day!
These made without the jelly or cinnamon sugar - just brush butter between the layers - would probably be excellent with beef stew but do try and make them one day!
These look so enticing, Jamie. I, too, love baking with enriched dough. Such a pleasure to knead and the dough fills the kitchen with its rich yeast and butter perfume even before baking.
Ah yes indeed! I’m always amazed and intimidated (I should say inspired) by all the cooking you do! But I do love seeing when you make an Italian dessert!
I've been looking for an enriched dough like this -- not quite so enriched (less butter and less sugar-or none with the maple syrup) Evaporated milk is a good sub to know -- I collected options for baking during lock down. Now I can make baked goods with whatever I have on hand (comfort-biscuits were a thing in my house)
I can't wait to pull apart the fans with the crusty tops!
Thanks, Jinx! Yes it is always great to know o substitutes and it’s absolutely great to have new recipes on hand! And this is a fun one!
Very interesting. I will save this, but they’re probably not best for today’s beef stew. I’m probably going with Parker House rolls today, but thanks for your recipe for another day!
These made without the jelly or cinnamon sugar - just brush butter between the layers - would probably be excellent with beef stew but do try and make them one day!
These look so enticing, Jamie. I, too, love baking with enriched dough. Such a pleasure to knead and the dough fills the kitchen with its rich yeast and butter perfume even before baking.
Ah yes indeed! I’m always amazed and intimidated (I should say inspired) by all the cooking you do! But I do love seeing when you make an Italian dessert!