The sweet spot

The Guardian - Feast - - News - Ruby Tan­doh

Miso has an in­tensely savoury flavour

– one you might not imag­ine to be­long in a sticky bun. But it does. Rip­pled into soft dough along­side brown sugar and warm vanilla, miso off­sets the sweet­ness, not un­like hav­ing salty ba­con on syrup-sod­den pan­cakes. It’s also no fuss to make these buns ve­gan: just swap the but­ter for a veg­etable­based al­ter­na­tive and use non-dairy milk.

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