Hello Rose,
In your case we would suggest to proof for a short period at ‘room’ temp (maybe one hour) then use the fridge for the rest of the time. It might be so that you need a few turns to get the timing right. Using less yeast might also be an option.

Hope it will be delicious!

Wonderful! At the moment we love to make these mini versions of the no knead brioche:
www.weekendbakery.com/posts...arl-sugar/

Thank you – I think I shall not be so ambitious and follow your recipe!

Love your sourdough no knead soft rolls, they work perfectly every time.

Next project: brioche

Thank you

Hello Mary,
We understand you wanting to do this and it is possible of course to adapt recipes, but there is not a simple formula we can give you that we can explain in a few lines. Every recipe (if done correctly) is a balanced formula and changing one thing means changing other things. It all comes down to time (and timing), temperature and amounts, so if you want to adapt a recipe, you have to know about the workings of these elements.
You can try with the day in advance method to add sourdough starter instead of yeast, but we cannot give you the exact amounts and times you need for this dough to get a good result based on our own experience.
If you do give it a try and you like the result, we would like to hear about it.

Enjoy your baking!

Many thanks

Yes, we can Alex, we can sympathize to a certain extent with all our hearts and know about the madness of conversions of butter and firmly packed sugar and 1/8 of 1/4 teaspoon of yeast and so on! But yours is on yet another level with your bigger spoons! We did not realize that.
Hooray for scales yet again.

Enjoy your bun baking and stay happy and healthy!

Marieke & Ed

Our cups hold 250ml of liquid and 132gm of all purpose flour and our tablespoons measure 20ml.

It seems that US cups hold 235ml of liquid and around 120gm of all purpose flour and your tablespoons measure 15ml. But so many sites state different measures for cups it’s quite confusing and not helpful because exact measures are really important when baking.

So, to find a site that has all the ingredients in metric is a real blessing. Thank you. I’ll let you know how my cinnamon buns go. Can’t wait to try.

Hello Geof,
Yes that is correct. We use a Ceylon cinnamon that is quite intense and with one teaspoon you can already taste it very well in this recipe. But of course you can judge for yourself if you want to use more.

Happy bun baking!

Don’t know if this falls under your definition, but these are perfect and so much fun to make:
www.weekendbakery.com/posts...x-raisins/

Pls tell me: how you made your Danish?

😱 😱 😱 OMG OMG 😍😍😍😍😘😘😘😘😘I should be so lucky to have these wonderful words of yours 😀😀😀. Thank you so much dear friends, I really appreciate your kindness 💝 💝 💝 💝

Hi Zanzoona,
So glad you gave this recipe a try too. It is a firm favorite and indeed very close to the famous Danish, we also know and love of course.
You are very creative, giving the recipe your own twist. You are inspirational in showing us and other bakers the joy of baking even under difficult circumstances.

Keep on baking and sharing and enjoy the process!

I forgot to told you that I ddn’t adjust them in the pan, I put them separately and left about 3 cm between each one. This kind of pastry is very famous here in Syria, we call it Danish..

Hello Tamsin,
We are intrigued by your idea. We have not tried it with this recipe but we do have this recipe for pumpkin buns: www.weekendbakery.com/posts...le-butter/
Based on that we would add the puree to the initial dough, right at the beginning. How much water must be reduced also depends on the moisture still present in the squash, but we would start ‘conservative’ because you can always add more after you see how the dough comes together.
We have no idea how the creme pat would turn out combined with the puree, but we are very interested to learn about your results.

Have fun with it!

Always a good idea, love them too!