"Just lookin' pretty ain't going to make you a MOVIE STAR, Tina!"

"She hasn't risen yet, and she's embarassed. All the boys are talking about it at school."

Last week I mentioned that I was going to try and replicate Tartine's Morning Bun.

Things started out nicely, and then everyone was weeping.

Most morning bun recipes I came across, planning to use one as a jumping off point, call for a croissant dough, complete with turns and butter pack, rolled with sugar and orange zest, baked in muffin tins and ending up as small, flaky twirls. I wanted a thicker, softer, squish of yeasty dough. I made the mistake of combining different recipes and techniques, a pseudo-butter pack and a filling that was okay, but not great. I ended up with dense knots, little rivers of cinnamon and sugar running through them, gooey bottoms and dough that was hard enough to render the planned orange zest sugar syrup unnecessary. They were really pretty, but you didn't want them in your mouth. Like so many things.

Comments

[Kitty Forseth]

I am chuckling here.. as I am praying that my Tartine's croissant dough will "rise to the occasion"! So far, I have been thoroughly confused and not much has gone well, but this is my maiden voyage so I guess I'll just wait and see what happens! My German boyfriend has a passion for morning buns, so this is a labor of love for me!

Question, do you know if there is ever honey added to the glaze? He seems to think there is, and I want them to be just right for him :).

LOVE your blog, I seriously needed a good laugh!

Next for me is the Sacher Torte, wish me luck!

Kitty

[Wende]

So, you made "french" pastry. Heh! I don't know, something about those beautiful pieces in a bakery window that you wouldn't dare actually eat! :D

Better luck next time?

[Mercedes]

Hi, I just wanted to say I've been reading for a while but haven't had much time to comment, but I think you are fabulous. Your writing style really makes me laugh, and the recipes look great too. rock on.