I discovered this 20 years ago when my mother-in-law made a pandoro cake and accidentally burned the milk. The taste was so much better (for my taste buds). I didn't know why at first, until I started questioning her about the exact steps. Unfortunately, burning milk is not always easy to achieve, so toasting dry milk is the next best thing, as it yields more predictable results, but it does add a level of complexity to an already laborious recipe.

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