Kenji, I'm snowed in and only have regular yeast. Will this still work if I convert it by volume? Thanks!
erinchan, I agree! How and when do you add the glaze?
What would you suggest with a citrusy dessert like key lime pie?
Wow, thanks so much, everybody!
Yum, this looks great! More Boston coverage, please!
I made this dish today and it tastes great, and as a first timer to this ingredient I loved the texture. The only thing I can't figure out is how you got that lovely brown color. Mine never got darker than a few shades beyond the "raw" color and they were still pretty beige. Your picture looks much more appetizing. Any thoughts? Did you use brown sugar?
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