Earl grey poppy seed babka buns.
Well, really earl grey, honey, yoghurt, and poppy seed babka buns, but that seems like too long a title.
It is an earl grey dough layered with earl grey sugar, yoghurt, an attempt at a mohn-style filling (I say attempted because the poppy seeds didn't get ground up enough so they were mostly still in larger pieces), and a drizzle of honey, then rolled up and twisted into buns. Finally, they were drizzled with an earl grey glaze.
I was still.. uh...... ~overgenerous~ with the filling, so I couldn't twist them tight enough to make a neat bun with intricate looking detailing as all the filling made it very slippery because it kept spilling out oops.
You may also be thinking, 'earl grey again??' which is fair, but let me tell y'all a thing. I accidentally bought too much earl grey, too much being a box of 100 bags (well hey, they were on special, the same price as a 50 bag box), plus what I already had. Thus 'too much', and thus all the earl grey. I ain't complaining though, I love earl grey in baked goods.
But yea anyway, finally got around to using some bread flour. Only used like. 1/6 of it. Even though I doubled the recipe.
At this rate, my body would welcome the sweet embrace of death and life depart me before this batch of flour is finished.
Top 5 factors that the finishing of the flour depend on (and any baking, really):
- ease of executing ideas
One of which is linked to another, which is linked to yet another, which is highly lacking.
Conclusion: prospects are grim, but ya never know. Might have a rush which, lemme tell ya, I'd definitely make full use of.
(Also pls turn ur brightness up if ya can't see the steam movement; I still cannot capture steam to save my life)
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