It's not just about croissants any more. Oh no. From the crumpet loaf to the cruffin and beyond, say hello to these breakfast beauties
Another day, another duffin. Breakfast baking has never been so exciting. Grab a coffee and a cronut and get inspired ...
At first glance these may look disappointingly small, but OMG are they dense. It's said by the Nordic Bakery (who make 'em) that if unravelled they stretch for a whole metre – that's a lot of dough for your dough, we reckon. Firm and sticky on top, they've got a sweet, soft and buttery cinnamon filling just waiting for a hot latte. Here's the recipe.
The first of the current batch of croissant hybrids, this modern marvel was created by NYC baker Dominique Ansel. Bascially it's a cross between a doughnut and a croissant and people will queue for days to get one.
Photo: Thomas Schauer
Can you guess what it is yet? In breakfast pastry society the cruffin – of croissant and muffin descent – is the latest lovechild. Filled with zesty lemon and honeycomb or nuts, salted caramel and chocolate, you'll need a sweet tooth to get through one of these. Available from Foxcroft and Ginger.
Now at this point you might be wondering why we can't leave the croissant alone. But one baker at The City Bakery, NYC (famous as a setting in Sex and the City) happened to sprinkle some rock salt and sesame seeds on a plain croissant, cross its two legs and give it a pretzel shape. Honestly.
There's something in this muffin and it sure ain't a blueberry. Craftsman and Wolves present "the Rebel Within" – a soft-boiled egg baked inside a bacon and cheese muffin. These guys would love a scotch egg.
Another muffin mashup, this one hails from good old Blighty! Duffins are doughnut / muffin creations brought to us by Bea's of Bloomsbury. They were the subject of a bit of a bun fight when Starbuck's launched their own recipe ... don't they know not to mess with a baker?
And watch your morning bagel ...
Because they're not safe either ... frenagals (we're not just making up words now, promise) are peculiar doughnut-bagels, while baissants are croissant and bagel doughs woven together. Stop it already.
Made famous by the Great British Bake Off, this rich bread can be stuffed with a whole manner of things, most often dried fruits and nuts. It's not particularly easy to make (it was a GBBO technical challenge, after all) but a slice of this for brekkie's just dandy.
Now what do we have here? These are traditional Cuban breakfast pastries stuffed with guava jam and sweet cream cheese. Nice with café con leche.
Fancy something more down to earth? Bannocks, tasty oaty scones, aren't new but if you've been eating cruffins for days on end you might welcome their simplicity.
The love for all things sourdough has gone beyond bread and reached pastry. You heard it hear first OK?
The crumpet loaf has landed, everybody! Getting out of bed is no bad thing if you're destined for this bread-based beauty. Available from Daylesford.