Snickerdoodle crackle bread buns [milk roux; snickerdoodle topping] from Bake from Scratch Magazine, May/Jun 2021 (page 63)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on March 28, 2022

    So, this one did not come together as described. Dough was perfect, but the topping was far too crumbly and wouldn't behave as described. I remember thinking the amount of flour in the topping was excessive, but followed directions anyway. I ended up more or less pressing it into the dough balls with my hands after the plastic wrap method the recipe described failed. Ended up using only about half the topping, so my buns are less sweet than writers intended; that's fine with me! Had to drizzle egg wash over the top because the topping was too precariously perched to stand brushing. Still, part of the charm of this magazine is that it's challenging and puts you out of your routine a little. It was the strangeness of the sugar rolling that prompted me to try this in the first place. So, I'm glad I baked it. Not really worth doing again.It came out as more of a streusel bun than a crackle bun and they are much larger than the magazine photos would suggest. One is an ample breakfast.

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