Thanks so much for putting this video together. The recipe online is technically strong, but a little difficult to follow -- I have made these in the past and was impressed by how good the video was at not only pointing out what to do right, but also some mistakes that can occur. While attending UofA (1982-86), these were possibly the only thing that made me come to campus some days!
I made these and they are delicious! I only had Dry Active yeast and found a site that said I should add 25% more if the recipe called for instant yeast, so I did that (i.e., 2 packages of instant yeast = 16g, so I used 20g of dry active yeast). I also weighed my flour (120grams per cup called for) which I think may have messed up the recipe because after my first proof, when I poured it out on the countertop, it was like a dough soup. An incredible sticky mess! I had to add probably almost a cup of flour to just be able to work with the dough in any reasonable way. Also, considering 18 buns, I used two 9x9 square pans and that worked very well. (I also needed way more butter, sugar and cinnamon than was called for to coat the knots!
Thanks so much for putting this video together. The recipe online is technically strong, but a little difficult to follow -- I have made these in the past and was impressed by how good the video was at not only pointing out what to do right, but also some mistakes that can occur. While attending UofA (1982-86), these were possibly the only thing that made me come to campus some days!
I made these and they are delicious! I only had Dry Active yeast and found a site that said I should add 25% more if the recipe called for instant yeast, so I did that (i.e., 2 packages of instant yeast = 16g, so I used 20g of dry active yeast). I also weighed my flour (120grams per cup called for) which I think may have messed up the recipe because after my first proof, when I poured it out on the countertop, it was like a dough soup. An incredible sticky mess! I had to add probably almost a cup of flour to just be able to work with the dough in any reasonable way. Also, considering 18 buns, I used two 9x9 square pans and that worked very well. (I also needed way more butter, sugar and cinnamon than was called for to coat the knots!
We made a batch this morning. Turned out just like we remembered. Overdosed!!
Fabulous!!
How much is the yeast as i have a box and not the sachets?
Mine looked a smidge deformed, but the smell and flavor were instantly recognizable. :)
Haha! That's how we felt about ours! We'd love to see yours if you decide to try again.
Are they still made somewhere on campus?
Alas, no! They sometimes come back for special occasions like Alumni Weekend.
yummmmm
Just gave it a try, very crapy recipe. Way to wet and to must guesstimateing I doubt this was the recipe used in a daily production kitchen.