can I double the recipe as is?

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Violet Bakery's Cinnamon Buns
Recipe question for: Violet Bakery's Cinnamon Buns

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AntoniaJames March 21, 2018
I've not tried this recipe, but I've made Chelsea buns -- sweet and savory -- for years using biscuit dough instead of a yeast dough, and I always make a double batch, using the first half of the dough for savory and then adding sugar to the second half for sweet.

Some advice with respect to this recipe: it takes a while to cut a whole pound of butter into small cubes, and the cutting process tends to warm the butter up, so you should leave half in the fridge while you cut the rest, then pop those cubes back in the fridge while you cut the second half. When making breads such as brioche that call for cool butter in cubes, I always put the second batch of cubes in the fridge for a little while, too, because it takes longer to blend it with the dough, in the case of brioche, or flour, in the case of biscuits. That means that some of the butter will have softened by the time it's mixed with the flour or dough, which is not ideal. I'd also make sure the milk is super cold. Hope this helps. ;o)

FWIW here are my Chelsea bun recipes: https://food52.com/recipes/32147-pumpkin-butter-chelsea-buns-made-with-rolled-scone-dough?preview=true

https://food52.com/recipes/32148-savory-sage-and-apple-chelsea-buns-made-with-scone-dough?preview=true
 
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