Hi hi! I'm in the middle of my second attempt on these buns, but have found that when using the no-knead method, my dough seems to overproof quite quickly, leaving the dough with that signature sour, alcohol-y taste. I find this smell seems to set in soon after I put the dough in the fridge after rising at room temperature. Is there any way to save my second batch, or prevent this from happening on my third try?
Hi Clare, oh no! I would say reduce the bulk time at room temp. So instead of leaving for the additional hour, move it to the fridge right away. Is the ambient temp in your house quite warm? I’m wondering if the yeasts are getting a bit too happy and thus it overferments. Otherwise you could reduce the yeast to 4g?
You could also make this recipe as traditional brioche if you have a mixer?? I want you to get the joy here!!! Does the dough still taste very sour or fermented after baking? Can I recommend that you use this sour dough to make a babka? I have a recipe - it has a high proportion of sweet filling and has a sugar syrup so maybe will hide some of those over fermented flavours? Nxx
Nicola, can I ask which shape you did yours,? I love the style of those ones in the close up photo, but I can’t work out which style of shaping it was out of the options
Hiya! So sorry for the confusion. I’ll add that info in!. I did the plaits then popped into a baking tin. Although I also have baked the other shapes in tins too and loved the effects :)
Tried to make this dough twice but it wouldn't come together for some reason — way too wet and sticky, even after adding additional flour. I followed the stand mixer instructions and couldn't come close to passing the window pane test (the dough fell right off the dough hook and easily spread apart). The water was meant to be combined with the milk, yeast, and sugar mixture, right? I also used King Arthur bread flour — could the issue be that it wasn't enriched? Thanks so much for your help!
I decided to make a version of these for christmas morning breakfast. I've never had apple butter and enjoyed making it very much! The dough didn't seem to be developing in the mixer even after a few extra minutes once the butter was incorporated. I ended up kneading by hand for an additional 10 minutes and it was fine afterwards. Once the bulk ferment had been done, I put it in the fridge overnight. This morning, I made the butter and rolled the dough out. I decided to be festive and make a baba wreath though. I didn't see the glaze was from reduced apple juice so I made a simple syrup instead. What a beautiful combination this all was. One to made again in the future for sure!
Hu Nicola, thank you for your recipes. Everything is so well explained! Have you tried to do the cardamom buns? I am trying to get the most balanced cardamom butter combination. :)
Hi Nicola, thanks for this recipe and technique, I learned a TON. Just an FYI for everyone—i froze a few after shaping and then when i needed one (or more) I defrosted and proofed and they came out perfect. I even took a few a little farther in the oven—bien cuit so to speak! Altogether outstanding!
Thanks for sharing!! I actually just made these today and was thinking I’d want to make a double batch next time because they are so delicious but a decent amount of effort. Freezing to bake later would be perfect!
Hi Alice! I shaped them (plait and fold method) and put them into a muffin tin to freeze and then removed them from the tin to a freezer bag. I hope it works for you as well as it did for me!!
Hello. I really want to make this dough in my mixer, but I also want to be able to eat them in the morning tomorrow (can be very late in the morning) - so can I put the dough in the fridge overnight so that I am partway there when I wake up tomorrow, or does this only work for the no knead method? Thank you
Hey! Could I ask what type of tin you used? Looks like a 12 hole muffin tin? I may be incredibly incorrect 😅
Hiya! I used a standard cupcake tin tray. Mines from PME.
Hi hi! I'm in the middle of my second attempt on these buns, but have found that when using the no-knead method, my dough seems to overproof quite quickly, leaving the dough with that signature sour, alcohol-y taste. I find this smell seems to set in soon after I put the dough in the fridge after rising at room temperature. Is there any way to save my second batch, or prevent this from happening on my third try?
Hi Clare, oh no! I would say reduce the bulk time at room temp. So instead of leaving for the additional hour, move it to the fridge right away. Is the ambient temp in your house quite warm? I’m wondering if the yeasts are getting a bit too happy and thus it overferments. Otherwise you could reduce the yeast to 4g?
You could also make this recipe as traditional brioche if you have a mixer?? I want you to get the joy here!!! Does the dough still taste very sour or fermented after baking? Can I recommend that you use this sour dough to make a babka? I have a recipe - it has a high proportion of sweet filling and has a sugar syrup so maybe will hide some of those over fermented flavours? Nxx
How difficult will the dough be to make by hand rather than kitchen aid?!
Hey Rebecca, making the dough by hand is really easy! Just follow the no knead instructions.
Ok, yep.... just read the recipe properly 🤦♀️ sorry and thank you for answering my stupid question!!
Salivation stations! Is the weight for the apples prepped or unprepped? And do they need peeling as well as the core removed? Thanks so much 🧡
HIYA! Yes, please peel and remove core! Sorry for delay. And the weight is for unprepped apples x
Nicola, can I ask which shape you did yours,? I love the style of those ones in the close up photo, but I can’t work out which style of shaping it was out of the options
Hiya! So sorry for the confusion. I’ll add that info in!. I did the plaits then popped into a baking tin. Although I also have baked the other shapes in tins too and loved the effects :)
Thank you Nic, will definitely give them a go, they look incredible 😍
these look so amazing! I have a general question: are all the oven temperatures in KP recipes implicitly fan assisted? thanks xx
hey Eleonora, Yes! that's right. Sorry for the delay in response.
no worries! it wasn't urgent :)
I cannot wait to try this ❤️
Really hope you enjoy them Trish!
Tried to make this dough twice but it wouldn't come together for some reason — way too wet and sticky, even after adding additional flour. I followed the stand mixer instructions and couldn't come close to passing the window pane test (the dough fell right off the dough hook and easily spread apart). The water was meant to be combined with the milk, yeast, and sugar mixture, right? I also used King Arthur bread flour — could the issue be that it wasn't enriched? Thanks so much for your help!
I decided to make a version of these for christmas morning breakfast. I've never had apple butter and enjoyed making it very much! The dough didn't seem to be developing in the mixer even after a few extra minutes once the butter was incorporated. I ended up kneading by hand for an additional 10 minutes and it was fine afterwards. Once the bulk ferment had been done, I put it in the fridge overnight. This morning, I made the butter and rolled the dough out. I decided to be festive and make a baba wreath though. I didn't see the glaze was from reduced apple juice so I made a simple syrup instead. What a beautiful combination this all was. One to made again in the future for sure!
Sorry for all the questions today!
1. Do you think using a stiff sourdough starter would be easier if you’re not using a kitchen aid?
2. Is it possible to cut the butter in this (maybe replace some with yogurt?) or would it make it too dense/bready?
Hi! With the machine knead method could I chill overnight afterwards?
Hu Nicola, thank you for your recipes. Everything is so well explained! Have you tried to do the cardamom buns? I am trying to get the most balanced cardamom butter combination. :)
Hi Nicola, thanks for this recipe and technique, I learned a TON. Just an FYI for everyone—i froze a few after shaping and then when i needed one (or more) I defrosted and proofed and they came out perfect. I even took a few a little farther in the oven—bien cuit so to speak! Altogether outstanding!
Thanks for sharing!! I actually just made these today and was thinking I’d want to make a double batch next time because they are so delicious but a decent amount of effort. Freezing to bake later would be perfect!
Hi Alice! I shaped them (plait and fold method) and put them into a muffin tin to freeze and then removed them from the tin to a freezer bag. I hope it works for you as well as it did for me!!
Hello. I really want to make this dough in my mixer, but I also want to be able to eat them in the morning tomorrow (can be very late in the morning) - so can I put the dough in the fridge overnight so that I am partway there when I wake up tomorrow, or does this only work for the no knead method? Thank you
I wondered this too - did you try it in the end?
It works, it is so helpful for being able to produce a great breakfast under much less pressure. I really recommend it x