Standard dough

Standard dough

I’ve discovered that Julia Turshen’s recipe for jam buns works with a dough that makes itself useful in a wide variety of other contexts.

What I make with this recipe

Variations I’ve tried

  • Substituting all or half of the butter for olive oil
  • Made 12 tear-away buns in the little metal pan using 2/3 butter and 1/3 olive oil, proofed the dough in the glass bowl with 2. Tbsp of olive oil, covered with a soaked warm towel and plastic wrap. First rise 1 hour, second rise 45 minutes. Baked for 20 minutes at 180. Texture soft, super fluffy, Carré Pain de Mie like