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.
|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.