What can I fix the next time I make these?
Once I folded and re-rolled, the butter filling popped out of the dough. Was the butter too soft? Did I roll in the wrong direction? It was all over my fingers and I shaped the rolls.
Recipe question for:
Traditional Swedish Cardamom Buns
1 Comment
Nea A.December 17, 2024
Hi! I had this issue during the testing phase of this recipe I found that rolling the dough out a little thinner allowed for thinner butter layers too, and also rolling out AFTER you've done the letter fold to make the strands longer. Also rolling them kind of loosely also helps.
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