LindaLu, in recipes that have a lot of sugar in them it is sometimes helpful to give the yeast a jump start by allowing it to activate without the sugar present. The flour offers some food for the yeast. It would be fine to add a little less flour to your sponge, just until it becomes a soft, but workable dough. By all means place them in the pan in a way that works for you! Barb@KAF

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