It is not worth it. I made them and making them as I write, the dough is now rising. They are so delicious- especially the dough. There’s something special about it. I use a mixer to make it..but it os really easy without one too.
You don’t need to be a baker, just follow the steps and it will be ok.

I think it is the flour. Depending on the type of flour some has more or less protein and absorb more or less liquid. I like to use all-purpose flour, type 550. If you use cake flour, type 000 then you may need to add few more tablespoons of flour to be able to work easier with it. Let me know what type of flour did you use.

You definitely can. Hope you will try these out 🙂

You will create the wells the next day, before piping the filling.

Thank you! So just to confirm I should create the well before putting them in the refrigerate overnight, correct?

Sure. After you shape the buns and place them on the baking tray, cover them loosely with plastic wrap. Place the baking sheet in the refrigerator and let the dough rise slowly overnight. When you’re ready to bake, remove the buns from the refrigerator and let them sit at room temperature for about 30 minutes before filling them.

Would there be any way you can make the dough the night before and assemble in the morning?

I am so glad Andrea to hear that:) Hope you will try some other dough recipes from my website. I am sure you will love them as they are as easy to make.