Funky AND impressive looking while still relatively easy to put together, this is a tasty treat you can serve guests or family and pile up the accolades. And it makes the house smell great.
As there are several blogs out there with the step-by-step in photos, I’ll simply leave you to visit them to see the process; I’m adding lots of yummy photos and links at the end. The recipe below should still be a great guide to making this a go-to treat in your own home. I’ve included a gram and ounce conversion based on volume equivalent tables I’ve been able to find online.
Ingredients:
Dough:
Grams | Oz | Vol | |
446 g | 15.7 oz | 3 1/2 C | All Purpose flour (2 3/4 C + more as needed) |
53 g | 2 oz | 1/4 C | granulated sugar |
6 g | 0.2 oz | 2 1/4 tsp | instant dry yeast (one pkg.) |
2 g | 0.07 oz | 1/2 tsp | salt |
56 g | 2 oz | 1/4 C | unsalted butter |
75 g | 2.6 oz | 1/3 C | milk |
56 g | 2 oz | 1/4 C | cool water |
4 g | 0.14 oz | 1 tsp | pure vanilla extract |
100 g | 3.5 oz | 2 | 2 large eggs, room temp. (weight without shell) |
TIP: To get cold eggs from the fridge to room temp quickly, place them in a bowl and cover them with ‘almost hot’ tap water before getting on with other prep. By the time you need them, they’ll have warmed up significantly.