4 Comments
5dEdited

After reading today's post with the liquorice version, I did an online search for other Dallaspulla recipes. Chuffed to find this one pop up! The heating of the milk (according to many other recipes I've read) chemically changes the structure of the milk. Boiling cream for making ganache is the same. By adding the butter and sugar, melting them and reducing the heat of the milk to back to luke warm, helps activate the yeast without killing it. Nicola Lamb (Kitchen Projects Substack) discusses this in many of her dough baking posts.

There is a typo in both recipes you will want to fix. *knead.

Expand full comment

I don't know how to spell kneed, do I. This was one of my first recipes here actually. I have tried to improve the filling for my new version. I'll update this one to say as much. Thanks for the reminder, Robyn!!

Expand full comment

You might need to be careful not to be kneed in the groin, or your insides may feel like they've been kneaded, like dough. ☺️

Expand full comment

I shall try this next week. Thank you for sharing.

Expand full comment