My husband is vegan, so I had to tweak the yeast dough recipe a little. I've made both the Martha version for non-vegan friends and the modified one. Both delicious! I used the "put the dough in the fridge overnight" method with the Martha version. For the vegan ones, I heated my oven to 200 degrees, turned it off, and put the dough in to rise. I was really pleased with both results and will make these again.
Rating: 4 stars
This recipe produces a gourmet bakery product. It has a wonderful texture and amazing buttery sweet taste. I recommend it!