I don’t like budgets and I don’t do budgets. It’s a good thing that I don’t need one! I don’t splurge very often, but like most people, I do have a few bad habits.
One of the things that I do splurge on are croissants. I have one or two every month. According to an Australian satiety study, croissants are the least satisfying food that you can get. With that said, is it worth spending $3-$5 on a well-made croissant? I say yes!
Making croissants is labor intensive and is an art. It takes precision, patience, and experience to make a good croissant. I possess none of those traits.
I started work on a morning bun dough yesterday, so I skipped the bakery today. Morning buns are basically cinnamon rolls made with croissant dough, so they’re pretty awesome. I wish I had invented this 2 in 1 pastry!
Unfortunately, I didn’t wrap the dough up properly and parts of it were dried up. I made the dough in haste, so the butter didn’t laminate properly either. It looked pretty crackly and hideous. I’ve only made croissants once before, but knew enough to be able to tell that the dough wasn’t right.
I didn’t want to trash the dough, so I picked off the patches of dried dough and folded it two more times. At this point, I didn’t think it would matter if I followed the rest of the tedious procedure or not. I decided to do my own thing.
I flattened the softened dough, added a bunch of brown sugar, white sugar, and cinnamon. Then I rolled it back into a log and cut it into pieces. I really should have refrigerated it at least one more time, but I didn’t. The rolls went straight into the buttered muffin tin, and with a quick brush of egg wash and sprinkle of cinnamon sugar, it was ready to go.
35 minutes later, the morning buns came out. They actually turned out okay! The texture wasn’t the perfect consistency, but it’s definitely a morning bun! I’m glad that I trusted my intuition and gave up on the directions.
If you’re interested, here is the recipe I sort of used. I didn’t follow 90% of the directions and didn’t measure any of the filling. I already ate two of them, so I think it passed my fail proof recipe test!