I have to admit: ever since I watched April Bloomfield on Mind of a Chef take her inspiration, I have been ever so obsessed with the concept of the morning bun.

I wonder if it is because of all that European viennoiserie that these are not really something we have in the UK but when you see the experts at Tartine Bakery in San Francisco demonstrate their glorious beauties on the show, then I defy you not to think this is a great idea.

Like endearing April, I can’t help but fiddle with the concept thinking up fillings. It sort of reminds me of a traditional Jewish Rugelach but with better pastry. I used to watch my grandmother make those many years back and that combo of jam, nuts and fruit got me thinking too.

As I had friends over today for Sunday brunch I decided that I would give them a go. I tried a couple of different fillings using simple shop bought croissant dough and playing around with sizes. My easy silicon mould was a great size but I am sure a tin base would get a more effective crunchy base.

Admittedly the pastry itself was just a little bit disappointing, not helped by my lack of wash before baking, but the results were pretty good for a first attempt. For sweet, I went with a use of of the delicious marmalade that my gardener made me for Christmas as the base, topped with raisins and pecans. Part morning bun, part rugelach. For savoury, another use up. The endĀ of last week’s pesto (I told you it had many uses) with extra pine kernels and cheese. I tried two different sizes. The marmalade proved a little too generous after cooking falling to the bottom and stopping that delicious crunchy base, but they were a good size.

Either way, if you are looking for an impressive but achingly simple way to impress for breakfast then just buy some croissant dough and go for it.