Crafting the perfect hamburger bun is hard. You’re not looking for the utmost softness because the bun will erode beneath a stack of meat, veggies, and condiments. Yet you don’t want to eat a burger supported by two rigid crackers, either. Instead, you want a soft and squishy bun but still sturdy in all the right places.
And that’s the challenge: Make a bun that’s almost a paradox. It must combine the best of two opposed qualities, outperforming the Platonic ideal of both. It’s like a mosaic of traits that’s nonsensical until you view (or, in this case, eat) it whole.
…you want a bun that’s soft and squishy but still sturdy in all the right places.
These milk bread hamburger buns take inspiration from Japanese milk bread (shokupan): They have a bit of sugar, lots of milk, and use the tangzhong technique to amplify the softness and shelf life.
Further, Japanese milk bread makes for incredible toast, and these buns act very similarly once they’re grilled—the superficial layer exposed to the grill’s heat crisps up into a sturdy, anti-soggy platform for anything from hamburgers to sloppy joes to fish sandwiches.
Milk Bread Hamburger Buns versus Soft Potato Buns
I often declare that my Soft Sourdough Potato Buns are my best hamburger buns. And I have to say, they are downright incredible. But these milk bread hamburger buns hit a little differently. I labeled them “fluffy” because they’re like little clouds buoying your hamburger to the next level. Where the potato buns are soft, substantial, and a bit dense, these are soft, light, and plush.
Honestly, both buns are lovely and will serve you well at the next cookout. But these milk bread buns are like the lighter cousin to the potato buns.
What is the Difference Between a Sweet Liquid Levain and a Sweet Stiff Levain?
A sweet preferment, or a sourdough starter or levain with a small amount of sugar added, emphasizes yeast activity (as opposed to bacterial activity) for less sourness and more volume in the final product. Both sweet liquid and sweet stiff levain will produce the desired result.
Technically, reducing the hydration of the sweet levain to make it stiffer can lead to an even more mild-tasting result (reducing bacterial activity further). But, I find mixing the levain very laborious. After testing both sweet levain types, I’ve found that a sweet liquid version is just as effective in emphasizing yeast activity for maximum volume and reduced sourness while still being incredibly easy to mix with a spatula.
This recipe for milk bread hamburger buns uses a sweet levain to reduce sourness in the final bun—but not entirely (though, gosh, it’s close). Any slight perceptible sourness only brings additional flavor to the final buns, IMO—though I don’t detect any.
For more information on the why and how behind making a sweet levain, see the preferment section in my cookbook.
Flour Selection
As with my Japanese milk bread loaf, I use 100% high-protein white bread flour for these milk bread hamburger buns to achieve maximum volume and minimal sourness. The flour’s high gluten content helps support the fat (milk and butter) in the dough. Additionally, because this bread flour is heavily sifted (with a low ash content), the reduced amount of bran and germ results in less dough acidification during fermentation.
I used King Arthur Artisan Bread flour, but any high-protein white flour will work well with this recipe.
Baking Schedule
These sourdough milk bread hamburger buns are made over the course of a single day (aside from the overnight levain). This preferred fermentation schedule ensures the mildest possible flavor profile. It also makes for a convenient schedule: Mix the sweet levain the night before, mix the dough in the morning, and have hamburger buns ready for the evening.
If you’re looking to cold-proof (retard) these buns so you can bake them early in the day for lunch, that will undoubtedly work (see the FAQ at the end of this post). However, I prefer to follow the baking schedule as outlined and bake them the day the dough is mixed. Then, let the buns cool overnight and use them the next day (they get even better with proper cooling).
Milk Bread Hamburger Buns Recipe
For tips on calculating baker’s percentages or modifying this formula (like making only 5 buns instead of 10), see my guide to using baker’s percentages.
Vitals
| Total dough weight | 1,450 grams |
| Prefermented flour | 13.5% |
| Levain in final dough | 40.6% |
| Hydration | 29.0% (does not include the milk) |
| Yield | 10 x 135g buns |
Total Formula
Desired dough temperature: 76°F (24°C) (see my post on the importance of dough temperature).
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 617g | High-protein white bread flour (King Arthur Bread Flour, 12.7% protein) | 90.0% |
| 69g | Tangzhong: High-protein white bread flour | 10.0% |
| 274g | Tangzhong: Whole milk | 40.0% |
| 69g | Whole milk | 10.0% |
| 123g | Unsalted butter | 18.0% |
| 48g | Superfine white sugar (or granulated sugar) | 7.0% |
| 199g | Water | 29.0% |
| 14g | Fine sea salt | 2.1% |
| 37g | Ripe sourdough starter, 100% hydration | 5.4% |
Additional Ingredients
1 egg and 1 tablespoon whole milk for the egg wash (optional)
Raw sesame seeds, for topping (optional)
Milk Bread Hamburger Buns Method
1. Prepare the levain – 9:00 p.m. (the night before mixing)
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 93g | High-protein white bread flour | 100.0% |
| 28g | Superfine white sugar | 30.0% |
| 83g | Water | 90.0% |
| 37g | Ripe sourdough starter, 100% hydration | 40.0% |
Mix the ingredients in the chart above in your favorite jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen for 12 to 14 hours. This is a sweet liquid levain and it will expand in volume significantly. Be sure to use a tall jar so it doesn’t overflow.
At this time, also take out the butter from the fridge, cut it into 1/2-inch pats, and let it warm to room temp on a plate.
2. Prepare the tangzhong – 9:00 a.m. (the day of mixing)
In a medium saucepan over medium-low heat, combine the 69 grams high-protein white bread flour and 274 grams whole milk. Cook, whisking continuously, until the mixture thickens and becomes a paste (it should look like mashed potatoes), 5 to 7 minutes. Remove the pan from the heat and spread the tangzhong on a small plate to expedite cooling. Set aside.
3. Mix – 9:30 a.m.
| Weight | Ingredient |
|---|---|
| 524g | High-protein white bread flour |
| 342g (All*) | Tangzhong (from Step 2) |
| 69g | Whole milk |
| 123g | Unsalted butter |
| 20g | Superfine white sugar |
| 116g | Water |
| 14g | Fine sea salt |
| 240g (All) | Ripe levain (from Step 1) |
*Note that it may be difficult to scrape every bit of the tangzhong out of the pan, and plus or minus 5g won’t make a huge difference in the end.
Like Japanese milk bread, these milk bread hamburger buns require intensive kneading to ensure the dough is smooth and elastic and for the best structure and volume.
I used my KitchenAid stand mixer or a spiral mixer to efficiently mix and knead the dough. However, it’s also possible to mix this dough by hand using the slap and fold kneading technique. Just be sure to hold back the butter until the dough is significantly strengthened, smooth, and elastic.
To the bowl of a stand mixer fitted with the dough hook attachment, add the flour, tangzhong, milk, sugar, water, salt, and ripe levain. Mix on low speed (STIR on a KitchenAid) for 1 to 2 minutes until the ingredients come together, no dry bits remain, and the sides of the bowl are clean. This is not an overly wet, slack, or sloppy dough, it should be cohesive. If the dough is very dry, conservatively add a splash of water as needed to moisten. Next, mix on medium speed (2 on a KitchenAid) for 7 minutes until the dough smooths and begins to cling slightly to the hook (it will still be sticky and shaggy; see the image below).
Let the dough rest in the bowl for 5 minutes.
Return the mixer to medium speed and mix for 3 to 4 minutes until the dough gains more strength and clings again to the dough hook. The dough will still be sticky to the touch and might be attached to the bottom of the bowl, but the sides will be clean (see image below).
Reduce the mixer speed to low speed and add the room-temperature butter, one pat at a time, waiting to add each until the previous is absorbed. Use a spatula to scrape the sides of the bowl as needed. Once all the butter is added, about 4 to 6 minutes later, the dough will be in a cohesive ball in the mixing bowl with the sides mostly clean.
At this point, the dough will be very soft to the touch and a bit sticky. Transfer the dough to a bulk fermentation container and cover.
4. Bulk Fermentation – 10:00 a.m. to 1:30 p.m. (3 1/2 hours)
At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 3 ½ hours with no sets of stretches and folds (the dough is sufficiently strengthened during mixing).
Let the dough rest, covered, for the duration of bulk fermentation.
5. Divide and Shape – 1:30 p.m.
Line two baking sheets with parchment paper. Lightly flour your work surface, and using a bowl scraper, gently scoop the dough out to the floured area. Lightly flour the top of the dough and divide it into 10 (135-gram) portions. You might have a small bit of scrap dough left over.
Using floured hands and a bench scraper, shape the portions into tight balls. I like to use the bench scraper at a high angle to the work surface to help shape the dough. A high angle tightens the dough more assertively.
6. Proof – 2:00 p.m. to 4:30 p.m.
Cover the baking sheets with reusable plastic or these life-changing snap-on baking sheet covers (see image above) and let the dough proof for 2 ½ hours.
7. Bake – 4:30 p.m. (preheat oven at 4:00 p.m.)
After 2 ½ hours the dough pieces should have puffed up, and feel very light and airy when poked.
If you’re used to using the poke test to determine when your bread dough is ready for baking, this dough will feel different. It will feel more like poking a marshmallow or balloon that’s not fully inflated. If the dough feels dense or tight, give it another 15 minutes to proof, then check again.
Below, you can see how jiggly the dough is and the texture when I poke it to determine how well proofed it is.
30 minutes before you want to bake, preheat your oven to 450°F (232°C), with racks in the upper and lower third.
If making the egg wash, whisk together 1 whole egg and 1 tablespoon of whole milk in a small bowl until no lumps remain and the mixture is frothy.
Uncover the baking sheets and, using a pastry brush, brush on an even, thin layer of the egg wash. Liberally sprinkle on sesame seeds if using.
Place the baking sheets in the oven and bake for 15 minutes. Rotate the pans back to front and top to bottom, then reduce the oven temperature to 425°F (220°C). Bake for 5 to 10 minutes until well-colored.
Remove the baking sheets to a heat-safe surface and cool for 5 minutes. Then, transfer the buns to a cooling rack and let them cool completely before slicing, about 30 minutes.
Print
Fluffy Milk Bread Hamburger Buns
- Prep Time: 19 hours 30 minutes
- Cook Time: 30 minutes
- Total Time: 20 hours
- Yield: 10 buns
- Category: Lunch, Dinner, Main Course
- Method: Fermentation
- Cuisine: American
Description
These sourdough (naturally leavened) milk bread hamburger buns are soft and fluffy yet sturdy enough to hold your burger and all the desired toppings.
Ingredients
Levain
- 93g high-protein white bread flour
- 28g superfine white sugar
- 83g water
- 37g ripe sourdough starter
Tangzhong
- 69g high-protein white bread flour
- 274g whole milk
Main Dough
- 524g high-protein white bread flour
- 342g (all) tangzhong
- 69g whole milk
- 123g unsalted butter
- 20g superfine white sugar
- 116g water
- 14g fine sea salt
- 240g (all) ripe levain
Topping
- 1 egg and 1 tablespoon whole milk for egg wash (optional)
- Raw sesame seeds (optional)
Instructions
- Prepare the levain – 9:00 p.m. (the night before mixing)
Mix the ingredients in the chart above in a tall jar, covered at a warm temperature, 74-76°F (23-24°C), to ripen for 12 to 14 hours. This levain will expand in volume significantly. Be sure to use a tall jar so it doesn’t overflow. At this time, also take out the butter from the fridge, cut it into 1/2-inch pats, and let it warm to room temp on a plate. - Prepare the tangzhong – 9:10 a.m. (the day of mixing)
In a medium saucepan over medium-low heat, combine the tangzhong ingredients. Cook, whisking continuously, until the mixture thickens and becomes a paste (it should look like mashed potatoes), 5 to 7 minutes. Remove the pan from the heat and spread the tangzhong on a small plate to cool. Set aside. - Mix – 9:30 a.m.
To the bowl of a stand mixer fitted with the dough hook, add flour, tangzhong, milk, sugar, water, salt, and ripe levain. Mix on low speed (STIR on KitchenAid) for 1-2 minutes until combined, with no dry bits remaining. If the dough is too dry, add a splash of water. Mix on medium speed (2 on KitchenAid) for 7 minutes until smooth. Let rest for 5 minutes. Mix again on medium speed for 3-4 minutes until the dough gains strength and clings to the hook. Reduce speed to low and add the room-temperature butter, one pat at a time, scraping the bowl as needed. After 4-6 minutes, the dough will form a cohesive ball with clean sides. Transfer the dough to a bulk fermentation container and cover. - Bulk Fermentation – 10:00 a.m. to 1:30 p.m. (3 1/2 hours)
At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 3 ½ hours with no sets of stretches and folds (the dough is sufficiently strengthened during mixing). Let the dough rest, covered, for the duration of bulk fermentation. - Divide and Shape – 1:30 p.m.
Line two baking sheets with parchment paper. Lightly flour your work surface, and using a bowl scraper, gently scoop the dough out to the floured area. Lightly flour the top of the dough and divide it into 10 (135-gram) portions. You might have a small bit of scrap dough left over. Using floured hands and a bench scraper, shape the portions into tight balls. - Proof – 2:00 p.m. to 4:30 p.m.
Cover the baking sheets with reusable plastic or snap-on baking sheet covers and let the dough proof for 2 ½ hours. (See the video up in this post for what the dough looks like when fully proofed.) - Bake – 4:30 p.m. (preheat oven at 4:00 p.m.)
30 minutes before baking, preheat oven to 450°F (232°C) with racks in the upper and lower thirds. For the egg wash, whisk 1 egg and 1 tablespoon of milk until frothy. Uncover baking sheets and brush with egg wash. Sprinkle sesame seeds if desired. Bake for 15 minutes. Rotate pans, reduce temperature to 425°F (220°C), and bake for another 5-10 minutes until well-colored. Remove the baking sheets to a heat-safe surface and cool for 5 minutes. Then, transfer the buns to a cooling rack and let them cool completely before slicing, about 30 minutes.
Notes
To make this recipe vegan, substitute the whole dairy milk for full-fat nut or oat milk and use a butter substitute (such as Earth Balance Vegan Butter).
If you don’t have superfine white sugar (caster sugar), use your finest white sugar.
Milk Bread Hamburger Buns FAQs
Can I prepare the tangzhong ahead of time?
Yes, you can prepare the tangzhong the night before mixing. After cooking the flour and milk, let it completely cool on the counter, transfer to a covered container, and place it in the refrigerator.
Can I make these milk bread hamburger buns vegan?
Yes, substitute the dairy milk, both in the tangzhong and main dough, for any whole-fat nut or soy milk. In place of the butter, use a vegan butter alternative such as Earth Balance. Omit the egg wash completely, and instead, brush the tops of the dough with more nondairy milk before baking.
Can I reduce the amount of sugar in these hamburger buns?
I would not reduce the sugar in the sweet levain because the specified amount is needed to ensure reduced bacterial activity. However, feel free to reduce the sugar in the main dough, though it’s there primarily to ensure the final buns are soft and have good keeping quality.
Can I refrigerate the milk bread hamburger bun dough overnight?
Yes. After shaping the dough into balls and placing them on the baking sheets, cover the dough, let it proof for 30 minutes on the counter, then place the pans in the refrigerator. The next day, take the trays out to finish proofing on the counter for 1 to 3 hours, until very puffy as directed in Step 7.
Can I use this bun for anything other than a hamburger?
These sourdough milk bread buns would be fantastic for egg sandwiches, tuna or egg salad sandwiches, or sloppy joes.
My milk bread hamburger buns had large bubbles form on top, what happened?
This is a telltale sign the dough is overproofed. Next time, reduce the proofing time by 15 to 30 minutes. The dough should feel very light when poked, but not excessively gassed up or delicate. You might also see partially collapsed areas when the dough is overproofed.
What’s Next?
Since you’re likely making these milk bread hamburger buns during the summer, why not make an easy sourdough starter discard pie or galette to house all that excellent summer produce and complete your cookout?
Buon appetito!
79 Comments
Hi from San Francisco!
Thank you so much for this recipe!! I’ve made it a few times now and it’s always a hit with the family. One thing I have always had trouble with is the color of the buns. Mine always looks burnt. Can the temperature be adjusted to 425 degrees Fahrenheit from the beginning then reduce to 400 after 15 minutes? https://uploads.disquscdn.com/images/9cf6fbc8a42e983079f08e35ac4f609ec1195688662abe68775302f41b5c8b36.jpg
Yes, definitely. I would drop the temp just as you said to prevent going too far, too fast.
https://uploads.disquscdn.com/images/41b66fbcaaf5d90fe8f8ebab028bdca54ba3e766fca9f0c2c9ef4054e8089591.jpg Hi, I’ve tried making these several times and I can’t get it right. The levain doesn’t seem to be expanding so much and the end result is (tasty for sure) tight and heavy no matter what I do. I’m wondering if our milk is the issue. We use unpasteurised unhomogenised jersey cow milk. (Pictures for reference with green lines at the cream level). The cream level varies but is significantly higher than standard milk. Do I need to source alternative milk for making these work? Or where could I be going wrong…?
If the levain isn't expanding, then I would certainly start there with troubleshooting—it's the basis for all things fermentation in these rolls! The milk may have an affect, I'm not sure, I've never used milk like this. You could eliminate the guessing by trying some milk from the store (just to test so you know for the future!). But, I would focus on keeping that levain really warm overnight—you should see lots of expansion and fermentation there!
Hello from Scotland
I prefer to dough in the fridge overnight and shape in the morning How long would you do ambient bulk fermentation before putting in the fridge
Love your potato buns
Thanks
Liz
Id put them straight into the fridge, then take them out and let them finish proofing until puffy !
I have 11.5 cm (45.27 in) burger bun tins and these buns came out smaller than a standard burger bun (even though I weighed each at 135g). Are yours smaller too or did mine not rise enough?
I'm feeling they didn't proof up and rise enough during bulk and/or proof!
Forgot to set out my levain! Is there anyway to fudge this in one day?
Use your starter directly 🙂
Hi, I have both sourdough liquid with 100%hydration daily fed and lievito madre with 45% that I used for panetonne and was staying in the fridge for a week now. Which one should I use?
Either will work really well. The LM will provide less sourness in the end, but yes, either will work just fine.
How can I keep the buns? Can I frozen them?
They should freeze pretty well, yes!
https://uploads.disquscdn.com/images/d0d01f1ec81a487c125df0d7201863261591a6059f13463a45537b6a57efd100.jpg https://uploads.disquscdn.com/images/dc6c123a1bae9d78c3a1b3a472465761d618f2f1d40b440ebbd1806ad69fdd33.jpg https://uploads.disquscdn.com/images/e8d170a6606f99b3c8d6d9efbec41ab566a3164776e9dffa9b39d0aabf646715.jpg Made these yesterday for a group of friends, they were a huge hit, everyone loved them! Even kids. I tripled the batch and made them 150 grams each and ended up with 28 buns. I also used honey for the levain and the main dough, they turned out amazing!
Those came out just perfect, really nice work! Happy to hear everyone enjoyed them 🙂
can I use 2% or skim milk?
can I use skim or 2% milk?
Absolutely. The buns will be a little less soft, but it'll work just fine!
Great to hear that, Carol! I just love these buns 🙂
Any tips for avoiding burnt bottoms? This has a tendency to happen when I bake on my Lloyd Pans.
I see this sometimes with LPs too, they're almost too good. A silicone pan liner might help, otherwise, it's going to be a lower baking temp. You could start out at a high temp, then lower it midway through. That might do it!
Thanks. So far the solution is slicing off the bun bottoms, which works ok! I'll try a lower temp next time.
In "3. Mix" by mistake your total for the levain and the tangzhong are 1g less for each, making the total of the recipe 1,448g (instead of 1,450).
in the other steps the numbers are right.
Rounding errors. Thank you Moyn!
Hi Maurizio,
It mentions Artisan Bread Flour. I don't seem to have any sold nearby. Is this different than KA Bread Flour? They packages look different. Sorry, if it's a silly question, I'm completely new to baking from scratch. Only cake box baking experience. 😀
You can definitely use KA BF for this recipe!
Can you freeze these buns?
I havent tried, Kellie. But given the ingredients, I think it would work. Thaw overnight, then warm in a low oven.
Hi Maurizio,
Does it can work with white spelt flour?
You could use some spelt, yes. I'd start at 20% to total flour weight. I would be hesitant to use 100% spelt, though. The dough might be very hard to handle and not rise quite as high.
Hi ! Recipe looks great ! Can it be used for hot dogs buns ???
You could definitely use the dough for that, but I would say use my hotdog bun recipe instead!
Can I make these a day or two ahead of time, cool them after baking and seal tightly at room temp? Too many things to do the day of the bbq!
Yup, that'll work perfectly. I would bake them the day before, then let them cool, store on the counter in a box. They'll be great for the next day!
I have taken a couple classes locally at a farm. She does only a stiff starter I keep in the fridge and mix up a levain as needed. Can I use it for this recipe (it makes @ 260g)?
I would highly recommend making the levain for this recipe as stated (with sugar!). You can use her starter, just use that to make the levain in the recipe and you're good to go!
Can I substitute the sugar with honey? Or would that be too much liquid? Thanks!
It should be fine to do this, but I would keep the sugar in the levain!
It’s a concentrated stiff starter so it would be a lot. Would I make my normal levain from it and use it to make your levain?
Yes, you can definitely do this, Marianne!
Best buns I’ve made. Can you back this in a loaf pan? If so what would the temp and time be?
Ahh, thank you Alan. Glad you liked these (I do too!). If baked in a loaf pan, I would bake them like <a href="https://slimlife.fit/pain-de-mie/%22%3Emy%3C/a%3E pain de mie</a>.
I'm a beginner in the sourdough world and have only made a handful of recipes. I made several mistakes while attempting this recipe but despite all the errors, the hamburger buns turned out amazing! It is a forgiving recipe! Thank you for sharing your knowledge and all your recipes. I've learned so much from you!
Wonderful, Brandy! Well I'd say it's also a testament to your abilities in the kitchen 🙂 Nice work and happy to have you here!
I made these yesterday for pulled pork sandwiches. I wanted to bake them and have them ready by noon, so I did everything up to and including shaping on Saturday and put the shaped buns in the fridge overnight. Took them out at 8:00AM and they were ready to bake by 11:00. My only variation was that I needed 12, so I made them slightly smaller. They were a huge hit! They were soft and absorbed the BBQ sauce, but didn't fall apart as we ate. Great recipe, I'll be making these again for sure!
Fantastic modifications there, Carmine, nice work! So glad you liked these. And yes, great for BBQ!
When you go to print out the recipe, the butter is omitted – still. Also "uncover the baking sheets" when putting the butter and egg wash on top- those baking sheets are not oven-safe, per the listing – so what did you have them covered with while baking?
Hey Eileen, the 123g butter should now be included in the recipe, just do a refresh. They are not covered when baking. Sorry for the confusion here!
Thanks for correcting the recipe and inserting the butter. Perhaps you can also add what condition the butter should be in?
The butter needs to be soft and at room temp, in order to be incorporated. I luckily had some butter out for another recipe and used that.
Room temp, will do Gina, sorry!
Can I substitute butter with Avocado oil?
I haven't tried this, Sylvana! If you do, I'd love to hear how it works out. I have a feeling that yes, it'll be just fine.
When I click to print the recipe the butter isn't listed.
I fixed this, Tina! Please do a refresh.
Oi Maurizio… faltou incluir a manteiga na versão para impressão da receita? Parabéns pelo ótimo trabalho.
Desculpe por isso, agora está corrigido. São 123g de manteiga.
I have 2 questions. First, I don't have a stand mixer so how long to I knead by hand?
Second, what signs show the dough is correctly fermented? Same as with bread?
It's hard to say on the kneading, it depends on what technique you're using and your effectiveness. I would say around 10 to 15 minutes. The dough should feel pretty elastic and smooth before adding the butter.
Yes, the dough will be puffy and light when properly proofed. Similar to freeform bread but this will be lighter and more "airy."
Superfine caster sugar: granulated sugar + blender + pulsing = superfine sugar.
Yup, this works and is a good cost savings! I buy superfine sugar in bulk (via the link in the post), which helps, too.
Can you use this MILK Bread Hamburger Bun dough to bake a loaf of bread in a normal rectangle aluminum bread pan ?
Yes, absolutely. I plan to do just that this week 🙂
I’m late to the party. Just asked the same question. Twice😆 will give it a try
I’d like to use flours from Cairnspring Mills, which is local to me. You mention your flour choice is heavily sifted. As Cairnspring flours have more bran and germ, will they work here? If so which is best.
Thanks for sharing it with us 🤗.
I will try it soon. I am pretty sure it’s delicious 😋.
I think their Trailblazer will work really well in this recipe!
Can you use wheat flour in this recipe?
That's precisely what I'm using here!
C'mon Maurizio, you know he means whole wheat!
Haha. Gosh. I replied too early in the morning before my coffee. 🙂
I would not use whole wheat in this recipe if you want to keep them light and very mild in flavor.
i don't see how much butter should be incorporated
Sorry David, was missing in the recipe card (now fixed). It's 123g unsalted butter.
Hi Maurizio, butter still not showing 🙂
Should be fixed now, but it's 123g butter!
when you print the recipe, butter is still omitted from the print out – I just tried it twice. fyi
That's so strange. I see it fixed here. Make sure you do a full refresh (Shift + CMD + R)!