This $8 brunch item, created by pastry chef Jessica Sullivan, has developed a cult following in San Francisco. She makes an egg-heavy bread dough — nine eggs to 5.5 cups flour. After it rises twice, she rolls it into balls of 1.5 to two inches in diameter, brushes them with melted butter, and rolls them in cinnamon brown sugar. She arranges them in a baking pan, lets them rise until double in size, and then bakes them. While the bread is still hot, she brushes it with a mixture ...
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Contact: Desiree Torres Desiree.Torres@penton.com