I made these cardamom buns using Cecilia Tolone’s recipe. These are the better batch of my previous batches, but they are still far from perfect. They look kind of flat (see second photo) and If you’ve ever tried this recipe are they meant to be quite soft and fluffy?
I did have to sub the milk as all i have is whole full fat milk and used instant yeast. I also had to add more water I added 100g more because it looked dry at first (which I think might be the culprit cause then the dough looked a bit wet compared to the video recipe, but not sure).
I also forgot to rotate them half way cause my oven heats up very unevenly 🥲
What am I doing wrong?
Original recipe:
Dough:
500 g nonfat milk
1100 g AP flour
200 g sugar
200 g unsalted, room temperature butter
23 g ground cardamom
70 g fresh yeast OR 23g dry or instant yeast
15 g salt
If you’ve ever tried Fabrique’s buns they have a slight chew and bite to them which I really like, how can I make it more like that? And if you know a recipe like that please send em over 😆
by Salty_Plantain_6220
4 Comments
I unfortunately can’t offer any help, but those look amazing!
Did you use a stand mixer or mixed the dough by hand? It makes a big difference supposedly. I’ve made these buns and kneaded by hand and they didn’t rise that well – still delicious though. The dough is very enriched so it’s hard to develop gluten.
The changes you made from the recipe are likely why they didn’t come out how you want.
A drier dough will spread less and be chewier.
Swapping non fat milk for whole milk won’t make that much of a difference, especially considering the amount of butter in the recipe. It’s like adding 15g more butter, which will make the dough more tender and spread more.
Kneading it more to develop the gluten will make it chewier.
Im no expert but I used bread flour and not AP for the stronger gluten, it may help!