dry sweet dough
I made a sweet dough and then into a danish type outcome.. It was good, ok, but not great. I would like the dough to be moister. The recipe has milk, butter, eggs, malt, sugar, salt, yeast - should be like a brioche but it seemed a little to dry to me.
What should I change/add? would changing some of the milk to cream affect this as it would add slightly more fat?