Delicious! I tried these before, and they didn't rise properly, which left me frustrated. This time, I made sure to use a thermometer to check when my initial liquid temperature was down to 105 - 110F before adding the active yeast. (I used both a candy and meat thermometer to see if they were working right as I wasn't screwing it up again!) And, it worked perfectly this time. For what it's worth, it took far longer to cool down to the appropriate temperature, which only confirmed what I already knew, I killed the active yeast last time.
I made these through step 7 and then set them in the refrigerator to bake the next morning. Turned out fantastic! I even pulled some of the frosting into another dish and added instant espresso for a coffee flavored icing.
