The fact that I couldn’t even take the plastic wrap off my finished breakfast buns says a lot about my laziness for photos. But these tasted pretty good, and they were frankly good for a first try at a croissant/croissant breakfast bun. I got this from King Arthur’s website. Here are my tips:
- Depending on how deep my muffin dish is, I may want to adjust from the 1-1/2 inch rolls that KA suggests. My muffin tin was shallow, so 1 inch was perfect for this.
- I used marionberry as the filling/topping for some of these. However, I realized that I may have indented the center of the rolls too much before baking, which led to the jam running through the bottom of the rolls. Do not push an indent too hard on the center of the rolls.
- Definitely let the rolls to expand in the muffin tin for 1 hour prior to baking. Or else you will get unpuffy unbeautiful buns.
- I would add more cane sugar to the tops when the buns are fresh from the oven.
- Also my oven in my new place is super hot! I need to lower the temperature, maybe down by 25 degrees next time.
- I noticed that the buns with fruit filling would have a hole in the middle. I think this is tied to my oven being so hot that the jelly literally burns a hole through the bun.
Overall, this was a good first try at croissants! I have an extra batch of croissant dough left and hope to use it to make something savory soon.
