Can you roll the dough too tight?

Question

I made this recipe twice, using a savoury variation for one batch. That came out beautifully, but the cinnamon batch didn’t really rise and was stiff and hard to the touch before baking. The only bits that rose were those where the filling didn’t quite reach. I noticed the dough layers were very thin where the filling was and wondered if I rolled too tightly and made the dough too thin? Still tasted good but looked so ugly! :’(

Nicole D. · Answer

That's really interesting about the cardamom -- thanks for letting us know and glad it was soft and squishy the following time!

Chamberino · Answer

I think there were two problems. I didn't let the dough rise sufficiently on the bulk rise but also I included a lot of cardamom (I really like it), which I didn't realise can slow the rise down. Anyway next time I made a kunelstang it was big and squishy and soft and delicious.

Nicole D. · Answer

Thank you so much for weighing in Emmie!

Emmie · Answer

“Stiff” and “hard to the touch” to me indicates that the dough wasn’t hydrated enough. Perhaps a missing ingredient or step? Did the sweet and savory dough textures seem the same when you made and rolled them?

Can you roll the dough too tight?

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