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These came out very good - tender and fluffy, with a sweet filling. Rather than roll out the dough, I just weighed out the very soft, sticky dough into 45 g (1 1/2 oz) portions, rounded it off, and placed 6 each in buttered 9-inch round cake pans. The yield was 18 buns, which I filled with the cream cheese filling (I made half a recipe), plus some apple and prune filling, after the dough had risen. I do think I baked the first pan a little soon - the buns were not quite as soft as the ones I baked later, but they are all good. Thank you very much for sharing this recipe.