Hi Moira! It’s perfectly cooked, all the way through.

Amanda I have been making sweetbread for years and always use vanilla extract. No need to add or take away any amount of liquid. Hope this helps you. Happy Baking

Hi Jamie, I would be concerned about it over-proofing which could exhaust your yeast and make the outcome dry. You might try to cover and refrigerate before the last rise then let it come to room temperature the day of baking and rise a bit on the counter before baking.

Hi Annamarie, I would use a stand mixer or your hands. Please see this note in the recipe: “**You don’t have to have a mixer for this recipe. It is ok to mix and knead by hand. If kneading by hand, turn out onto a lightly floured surface and use just enough flour to keep from sticking to your hands.” I hope that helps!

Hi Pamela, yes you could do that with a sprinkle of salt, or refrigerate them for different use. The eggs are a nice festive touch.

Hi Amanda, I haven’t tried it with extract to advise. If you experiment, let me know how you liked the recipe.