Proofed and going into the oven:
NYT cooking recipe, though it’s by volume and I ended up adding a cup or more of flour and still getting a very wet, slack dough.
Proofed and going into the oven:
NYT cooking recipe, though it’s by volume and I ended up adding a cup or more of flour and still getting a very wet, slack dough.
I can just imagine the smell 🤤 did it smell like cinnamon rolls with pumpkin?
Surprisingly the pumpkin flavor is pretty mild, I think it helps make them very moist and light though.