I was trying to make this Chinese filled buns recipe
But I read the recipe wrong and used twice as much water as called for. I decided to go ahead with the recipe and just adjust with more flour until the dough was not sticky enough to handle and knead.
(by the way I used regular Gold brand bread flour instead of KA all purposes).
I didn't know how this was going to turn out, but the dough handle and kneaded beautifully. I decided to give it a cinnamon raisin swirl. After the first rise, I punched down and flattened out the dough and made like I was making cinnamon rolls. I rolled up the dough into a log and let rise a second time before baking.
The result was beautiful cinnamon raisin swirl bread, perfect for slicing and eating as toast or using in French toasts.
Granted the texture of soft and sweet Chinese buns were not achieved. But edible and pretty good tasting results were achieved! I'm so proud of myself :D
Next time though, definitely will follow the recipe exactly and make some Chinese filled buns.