Just tried these for the first time....my cinnamon filling was a bit sticky so it didn't spread that well and i ended up rolling it onto the dough - do you have any tips how to make it more 'spreadable'?
I hope they were delish :) Maybe your butter needed some more time/a warm spot in your kitchen to come to room temp? I just use my hands to spread it out across the dough.
Hi Mary, im giving these a shot for the first time! So excited!! Can I let these prove on the counter overnight then in the morning put them in the fridge while I go to work and then continue the process in the evening?
Yay 🥰🥰 so I’d make the dough in the eve, leave it out overnight. Then fridge it and then shape and bake the buns after work! But it’d still work also if you shaped them in the morning and baked them after work too! 💗
Yay! I think yes?! I'm not sure what order of doing things you had in mind - I'd make the dough and let it proof maybe 8 hrs or so, then fridge until ready to bake, then shape on the day of baking. But theoretically you could shape and put them back in the fridge - I think that'd work too but I haven't actually tried it. Hope they're delish! <3
Hagelzucker is available here in Australia too (only in case you were unaware). It is sold under the Swedish name of Pärlsocker or the Finnish name Raesockeri. I have found it in at least two places online here: Nordic Fusion in Sydney and also from Fika Swedish Kitchen. I usually order online. There are probably quite a few more places in the country that have it, but these are the ones I know.
Ah that’s so good to know that you can get it here! I was already thinking about how sad I’d be when I’d used it all up! Thank you so much for the tip! 💕💕✨✨
hi mary!! just made these for the first time and they are absolutely DELICIOUS!!!! will definitely be making them again. ❤️❤️
Aww yay glad you enjoyed them!! They’re so fun to make too!! 🥰🥰🥰🥰✨✨✨✨
Just tried these for the first time....my cinnamon filling was a bit sticky so it didn't spread that well and i ended up rolling it onto the dough - do you have any tips how to make it more 'spreadable'?
I hope they were delish :) Maybe your butter needed some more time/a warm spot in your kitchen to come to room temp? I just use my hands to spread it out across the dough.
Hi Mary, im giving these a shot for the first time! So excited!! Can I let these prove on the counter overnight then in the morning put them in the fridge while I go to work and then continue the process in the evening?
Yay 🥰🥰 so I’d make the dough in the eve, leave it out overnight. Then fridge it and then shape and bake the buns after work! But it’d still work also if you shaped them in the morning and baked them after work too! 💗
Making these babies tonight!
Mary can I leave them in the fridge and bake on Saturday morning???
Yay! I think yes?! I'm not sure what order of doing things you had in mind - I'd make the dough and let it proof maybe 8 hrs or so, then fridge until ready to bake, then shape on the day of baking. But theoretically you could shape and put them back in the fridge - I think that'd work too but I haven't actually tried it. Hope they're delish! <3
Thank you I will let you know!
Great content .. inspirational!
Thank you! <3 :)
Hagelzucker is available here in Australia too (only in case you were unaware). It is sold under the Swedish name of Pärlsocker or the Finnish name Raesockeri. I have found it in at least two places online here: Nordic Fusion in Sydney and also from Fika Swedish Kitchen. I usually order online. There are probably quite a few more places in the country that have it, but these are the ones I know.
Ah that’s so good to know that you can get it here! I was already thinking about how sad I’d be when I’d used it all up! Thank you so much for the tip! 💕💕✨✨
You will also find it at 'The German Shop Down Under' which is in Benalla, Victoria.
ohh I bet that shop has lots of other great things too! Thank you!!!