Kitchen Project #96: Semla aka Swedish Cream Buns
Brilliant, as always, the tip about adding milk to double cream and slightly 'underwhipping' by my ususal standards are both priceless! Thanks so much. Just off to read KP+ now to up my pancake game!
Quick question re' the bulk rise for the bun dough. If I wanted to retard the dough in the fridge overnight should I reduce the yeast a tad'?
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Filiberto Hargett
Update: 2024-12-04