Triple chocolate sticky buns from Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts (page 88) by America's Test Kitchen Editors

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Notes about this recipe

  • dbuhler on October 06, 2024

    Wow these are great! The only change that I made was that I substituted golden syrup for the dark corn syrup and I would do that again. I used Guittard milk chocolate chips and since they are large chips I chose to chop them and that worked really well. I am a big fan of doughs with a tangzhong preferment and it works very well here producing a soft and pillowy dough that isn't dry. I will gladly make these again!

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