SAN FRANCISCO (KCBS)— The new issue of Cook’s Country Magazine has some very clever and creative ideas. It’s published by the same people who produce America’s Test Kitchen.
The research they do in that test kitchen comes up with some interesting results. The cover story is on “quicker, better, cinnamon buns”. They wanted something that was as easy to put together as biscuit dough and through rigorous experimentation, they found that by doubling the amount of yeast, it would rise so rapidly and the flavor would remain intact.