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GandalftheBlack
joined 9 months ago
I'm not an expert or qualified in any way, but my guess would be it would be fine without the syrup. Maybe a little bit more butter and milk could make up for the missing syrup in terms of texture. I imagine the sugar in the syrup helps the yeast along more, so maybe to compensate you could let the dough rise for longer?
That was my first thought exactly
It was also laminated
I can only agree
True
Hitler, your Hakenkreuz is broken
I'm pretty sure the stapler prank was in both versions
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500g usually