Does anyone know how to encourage a denser texture in pastries? I love sticky buns, but whenever I bake them from scratch they turn out softer than I personally prefer (my family likes this consistency, but I prefer a firmer chew, i.e. like the outermost layer of a cinnamon bun).
I've attached a photo of the inside of the sticky buns I make, which are too light for my liking; I've also attached a link to a photo that seems to capture the tougher texture I am seeking!
I've tried using bread flour instead of all-purpose for the higher protein content, but I don't see any noticeable difference. Any help is appreciated! :)
Edit: This is the recipe I use: https://sallysbakingaddiction.com/201...