My girlfriend's recently returned from a holiday in New Zealand and is raving about the bread rolls she ate from a bakery in Fairlie (S. island). She discribes them as big white buns with the bacon and slightly scrambled egg baked inside the bun. Have any of our NZ members tasted them? Any idea how to get the egg in? Thanks Liz

This weekend I decided to get in touch with my sweet side. I made cinnamon buns on sat and croissants, chocolate hazelnut danish and an apricot basket ( unglazed in pictures). I used the recipe out of artisan baking by ciril hitz. My assistant was also helping me out with the weekend bake.

Assistant below: