If you’ve ever attempted croissants home, you’ve likely beaten cold sticks of butter with a rolling pin to create a butter block. But cookbook author Sarah Kieffer suggests otherwise, urging home cooks to soften the butter to a spreadable consistency instead of keeping it cold. |
This cruffin recipe from Sarah Kieffer employs her “cheater’s croissant dough” (see: softened butter). Baking the dough in a popover pan produces a tall, flaky, extravagant morning bun. |
