It feels hot -like sickly sweaty hot. The heat settles like fog, refusing to leave, ignoring objections that it’s being annoying, denying that it’s doing anything wrong. In a way, it was like little cat feet (get the allusion??). One feels lonely without it, but bothersome with it.
My desk is conveniently located so that I’m sitting across from the east facing window. I usually like to do stuff at my desk in the mornings. My window remains open, hoping to catch some waft of wind, but when it does, the curtain comes slapping me in the face. I dare not open my curtains to the sun. Come afternoon though, it becomes a nice haven, full of soft breezes and a warm, cool light and that is when I open my curtains to all that I’ve missed through the day.
I guess I’ll just have to find another morning activity other than reading. Or find a different place to do it.
This particular morning, I was reminded by a little bird that I still had 1/3 of a batch of brown butter croissant dough left lonely in the fridge. And since it was bright and early, what’s better than making some morning buns for breakie? Especially morning buns that are layered with brown butter, leaking aromas of orange and cinnamon, and covered in a thin crust of caramelized brown sugar…
They’re good for a indulgent breakfast or a decadent afternoon dessert (of course, complemented by open windows and breezes 😀 ) That is, if they last into the afternoon. However by my predictions, these brown butter morning buns will not.
// I think they’re supposed to be rolled in cinnamon sugar afterwards, but I didn’t because they were sugary enough for me. But if you did want to do that, make sure the rolls are warm or the cinnamon sugar won’t stick. And cinnamon sugar is made by mixing cinnamon and sugar together (who would’ve guessed, right?), and I would mix about 1/2 cup sugar with 1/2 tbsp cinnamon.
// In case you missed it (although I’m not sure I ever said it)
Brown Butter Morning Buns
- 1/3 cup brown sugar
- zest from one orange
- 1 tsp cinnamon optional
- 1/3 batch of brown butter croissant dough
Mix the brown sugar, orange zest, and cinnamon together. Set aside.
Roll the croissant dough out so that it approximately measures 12" by 9". Sprinkle on the brown sugar mixture and roll the dough up from the long end so that the log measures 12".
Take a piece of string (~3 ft long) and slide it 1 inch under the log. Pull the ends together so that it cuts the log into a 1 inch piece. Place it in a muffin tin/pan. Repeat until the log disappears 😀
Let it rise until doubled in size (each roll should fill its muffin tin space), about 1-2 hrs. Preheat the oven to 425 F.
Bake at 425 F for 12 minutes. Lower the temperature to 375 F and bake for 10-13 more minutes, or until golden.