This is a preview of today’s paid post. Grab the recipe and take advantage of my Thanksgiving upgrade-to-paid discount on an annual subscription! The Cutest, Coziest Cinnamon-Cardamom Buns - No. 366Use my sweet potato dough (or your favorite bread dough) and bake a holiday treatIF A PICTURE WAS WORTH 1,000 WORDS then a photo of British pastry chef Richard Bertinet braiding, rolling, and baking what he called cinnamon buns is worth my writing 500 words or more about it. All I needed was to see that Instagram photo, and I knew you and I could transport my sweet potato dough from Tuesday into something sweet for holiday breakfasts ahead. Here’s how: First Step: Make the dough.You can let it rise overnight in the fridge, but if you can’t wait that long to eat these lovely buns, then just let it rise on the counter for 1 1/2 hours. Punch it down. Two things I’ve learned about shaping bread dough into braids and buns:
Subscribe to Anne Byrn: Between the Layers to unlock the rest.Become a paying subscriber of Anne Byrn: Between the Layers to get access to this post and other subscriber-only content. A subscription gets you:
|









0 comments:
Post a Comment