August 6, 2011 - 10:41am
dry sweet dough
I made a sweet dough and then into a danish type outcome.. It was good, ok, but not great. I would like the dough to be moister. The recipe has milk, butter, eggs, malt, sugar, salt, yeast - should be like a brioche but it seemed a little to dry to me.
What should I change/add? would changing some of the milk to cream affect this as it would add slightly more fat?
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My guess if that you may be over baking. The interior temperature should be 190-200°F. More liquid may also be in order. You are using butter now, so I think substituting cream for the milk would not help.
Ford