Mixed berry buns from Four-Star Desserts by Emily Luchetti

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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

  • anya_sf on September 14, 2021

    When mixing the dough, I wasn't sure if I should switch to the dough hook at some point (I didn't) and if the dough was ever supposed to come together/pull away from the sides (it didn't, or at least I didn't mix it that long). My dough took a little longer to rise. Lacking a 10" non-springform pan, I used a 9"x 3" pan. A wider pan would have been better; the buns rose a lot (overnight in the fridge), but at least my pan was tall. In order to fit all the berries, I had to make the holes much wider than 1". The baked buns were soft, buttery, and delicious, and I was glad I squeezed all the berries in there.

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