I made this yesterday. The flavor was superlative! And this is a relatively manageable project compared to making brioche. I followed the recipe almost to the t, except I added 1/2 ts of cinnamon powder for the dough.

Quick question: when I took the loaves out from the oven after 30-35 minutes, the inner temperature were 190-195, so I assumed they were fully baked. But for some reason, the bread was softer than i anticipated when i had a slice to taste (after sitting in for about 1 hour or so). I had an extra oven temperature inside the oven, so it is not temperature issue. Any advice? (I bake Swedish cardamom buns regularly, which uses similar milk-butter dough, and they come out fully baked after 11-15 minutes). Should I have baked them longer? Should I have knocked the bottom for hollowness check? Is your oven reference a convection one? (Mine’s conventional). Thank you for a fantastic and easy to follow recipe!

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