This started out as a recipe for Cinnamon Rolls – I kid you not. But what could have been a total failure turned into an epic success. However somewhere along the way 😉 I think I added too much milk and then the dough was just something that I wouldn’t have been able to roll out and work with so I just kept adding flour. In any case the dough was still not coming together so I thought feck it let’s try and put the dough in a muffin tin so off I went to prepare my muffin tin and then figured some Nutella might be just about right to add to this dough mix. Sure I had it so screwed up at this stage I thought I have nothing to loose now. Well oh my goodness when I took them out of the oven and of course they had to be tested straight away they tasted like something between a croissant and a muffin. They were soft and squishy and the texture was just perfect.
It’s a little bit of effort with a few steps like first making the Tangzhong paste (which will add moisture and lightness), then waking up the yeast with some lukewarm milk (not too hot though or it’ll kill the yeast) and honey and then bring it all together to make the dough.