I failed. Again.

Which, I guess, is to be expected, because wienerbröd are notoriously difficult to do well. I also didn’t do the FIRST thing I said I was going to do differently the last time, which was to chill the dough between turns.

I do think, however, I have pretty good dough ratios. 1 egg, 200 100 ml milk, 240 g flour, 20 g sugar, 1 pinch of salt. 250g butter for rolling into the dough.

Don’t let me forget to chill the dough next time.