I halved the sugar and used ALL buckwheat flour and they didn't rise much but were like a very light, airy quick-bread. What is texture like with AP flour and full sugar (creampuff-like?). Dough was so gluey I was surprised they were light at all!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.