These were made using Chef Audrey's recipe from the workshop too. Amazingly, the buns stay soft the following day even without engaging sponge dough. As milk was the main liquid ingredient instead of water, these buns have a pleasantly sweet milky taste. Nicholas invented a new way of eating this: simply dip the buns into a bowl of cold milk and enjoy! Then he told me:' Mummy, it tastes great with cold milk, so sweet.'
