I have a question about the recipe "Danish Kringle" from hardlikearmour. Could I sub full-fat greek yogurt for the sour cream/creme fraiche called for?
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I've not done it, but I think it would work. If you give it a go, let me know how it turns out :-)
I haven't made this particular recipe but I never buy sour cream or crème fraiche (I couldn't get crème fraiche here even if I wanted to). We make plain greek style yogurt routinely and I use that instead and have never had any issues.
It’s for more than just color.
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