One of the benefits of a cold house is that laminating dough is easier. Got a request for morning buns, and I haven’t had an opportunity to make some in the new house. This batch used Peter Reinhart’s all purpose sweet dough recipe in “Artisan Bread Every Day.” The dough was prepared the night before, and the morning buns assembled the morning off. However, given the rise time requirement, it was more of a lunch bun treat.

The bake was at 375 degrees for 20 minutes.

Christmas morning requires a special breakfast, and breakfast treat for me is pan perdu. While I did bake a day before so I had some boules to sacrifice, I don’t routinely stock the fridge with cream. As such, we were forced with a low fat, milk version. Not as decadent, but surprisingly good.