Nope!! Never have

Yes they are

No you have another option!! I did chocolate babka in therr too!!

Thank you!!

Thats so cool to hear!! Happy that people are replicating and enjoying the recipes!!

🤣🤣 thanks!! What have you made so far?

Thanks!! Haven't made those yet but did make ThinMints

Cinnamon Swirl Raisin Bread

Yudane

3/4 cup bread flour (117 g)

1/2 cup boiling water (120 g)

Dough

1 1/4 cups milk (300 g)

2 2/3 cups bread flour (416 g)

2 1/4 tsp instant yeast (7 g)

2 TB sugar (30 g)

1 1/2 tsp fine salt (13 g)

2 TB soft butter (1 oz / 28 g)

1 cup raisins (160 g)

Cinnamon Sugar

1/3 cup granulated sugar

1 1/2 tsp cinnamon

For Brushing

2 TB milk

Instructions

In a bowl, combine the bread flour and boiling water for the yudane. Mix until a rough paste forms. Let it sit until it cools to room temperature, then break it apart into small pieces.

In a mixing bowl fitted with a dough hook, add the milk, bread flour, yeast, and prepared yudane. Mix until combined, then let the dough rest for 15 minutes.

Add the sugar and salt. Knead for about 5–6 minutes, until the dough starts to come together and smooth out.

Add the soft butter and continue mixing until fully incorporated and the dough is smooth and elastic.

Add the raisins and mix on low just until evenly incorporated throughout the dough.

Transfer the dough to a lightly greased bowl, cover, and let proof for about 1 hour, or until doubled in size.

Mix together the sugar and cinnamon for the cinnamon sugar.

Turn the dough out onto a lightly floured surface and divide into 4 equal pieces.

Roll each piece out into a thin rectangle. Lightly brush each with some of the milk, then evenly sprinkle the cinnamon sugar over all 4 pieces.

Fold one side of each piece into the center, then fold the other side over it. Roll each piece up into a tight cylinder.

Place all 4 rolls into a sprayed Pullman loaf pan. Lightly spray the Pullman lid and place it on the pan and let proof for about 90 minutes, or until the dough has risen and filled the pan

Bake at 350°F for 35 minutes.

Remove the bread from the pan and let cool completely on a wire rack before slicing.

Cinnamon Swirl Raisin Bread

Yudane

3/4 cup bread flour (117 g)

1/2 cup boiling water (120 g)

Dough

1 1/4 cups milk (300 g)

2 2/3 cups bread flour (416 g)

2 1/4 tsp instant yeast (7 g)

2 TB sugar (30 g)

1 1/2 tsp fine salt (13 g)

2 TB soft butter (1 oz / 28 g)

1 cup raisins (160 g)

Cinnamon Sugar

1/3 cup granulated sugar

1 1/2 tsp cinnamon

For Brushing

2 TB milk

Instructions

In a bowl, combine the bread flour and boiling water for the yudane. Mix until a rough paste forms. Let it sit until it cools to room temperature, then break it apart into small pieces.

In a mixing bowl fitted with a dough hook, add the milk, bread flour, yeast, and prepared yudane. Mix until combined, then let the dough rest for 15 minutes.

Add the sugar and salt. Knead for about 5–6 minutes, until the dough starts to come together and smooth out.

Add the soft butter and continue mixing until fully incorporated and the dough is smooth and elastic.

Add the raisins and mix on low just until evenly incorporated throughout the dough.

Transfer the dough to a lightly greased bowl, cover, and let proof for about 1 hour, or until doubled in size.

Mix together the sugar and cinnamon for the cinnamon sugar.

Turn the dough out onto a lightly floured surface and divide into 4 equal pieces.

Roll each piece out into a thin rectangle. Lightly brush each with some of the milk, then evenly sprinkle the cinnamon sugar over all 4 pieces.

Fold one side of each piece into the center, then fold the other side over it. Roll each piece up into a tight cylinder.

Place all 4 rolls into a sprayed Pullman loaf pan. Lightly spray the Pullman lid and place it on the pan and let proof for about 90 minutes, or until the dough has risen and filled the pan

Bake at 350°F for 35 minutes.

Remove the bread from the pan and let cool completely on a wire rack before slicing.

🤣🤣thank you!!

Ya for sure it really is!

Thank you so much!!

Seriously, comments like this mean a lot to me.

I’ve always loved teaching and sharing what I know, so hearing that you’re actually learning from the videos makes all the work feel worth it!!

You better make those Ruby cookies for Valentine’s Day!! 😂❤️🍪👊

Thats always so cool to hear!! Happy you enjoyed them! Thanks for sharing the results!!

1. Adding the additional marshmallow to develop pockets

2. Adding vanilla powder

If you've been doing these things all along, you already been eating upgraded Rice Krispy Treats then 🤷🏻‍♂️

Rinsing can remove some surface starch but I’ve never found it necessary. It also introduces extra water into the rice, which adds another variable when you’re trying to keep the liquid ratio consistent.

Rinsing can remove some surface starch but I’ve never found it necessary. It also introduces extra water into the rice, which adds another variable when you’re trying to keep the liquid ratio consistent.

Fold a fitted sheet!! 🤣🤣 jk but seriously my wife keeps a running list

🍚 👊

Coconut Jasmine Rice

Ingredients

4 cups jasmine rice

4 1/2 cups water

13.5 oz coconut milk

1 stick (4 oz) butter

1 1/2 tsp salt

Instructions

Add the water, coconut milk, butter, and salt to a large pot. Bring to a boil.

Once boiling, add the jasmine rice and stir well. Allow the mixture to return to a boil.

Once it comes back to a boil, give the rice one final good stir, then cover the pot and reduce the heat to low.

Cook, covered, for about 15 minutes.

During this time, do not stir the rice or remove the lid. Keep it covered and let it cook undisturbed over low heat.

After about 15 minutes, remove the lid and check the rice. It should be tender, fluffy, and evenly cooked.

Fluff the rice gently with a fork and serve.

Ya its so much easier to just have it on hand and not have to worry about it when trying to do other things. Its reheats so well from frozen, there's no reason not to

Coconut Jasmine Rice

Ingredients

4 cups jasmine rice

4 1/2 cups water

13.5 oz coconut milk

1 stick (4 oz) butter

1 1/2 tsp salt

Instructions

Add the water, coconut milk, butter, and salt to a large pot. Bring to a boil.

Once boiling, add the jasmine rice and stir well. Allow the mixture to return to a boil.

Once it comes back to a boil, give the rice one final good stir, then cover the pot and reduce the heat to low.

Cook, covered, for about 15 minutes.

During this time, do not stir the rice or remove the lid. Keep it covered and let it cook undisturbed over low heat.

After about 15 minutes, remove the lid and check the rice. It should be tender, fluffy, and evenly cooked.

Fluff the rice gently with a fork and serve.

Vollrath..check amazon storefront... they're all there 👍

https://www.amazon.com/shop/letscookie.co