One of the benefits of having a son that works at Panera and who learned how to make crispani, a now discontinued menu item, is that I now have my own personal crispani chef! Oooooo, they were good!
Andrew, wearing one of Jonathan's old Lowe's Foods aprons, hard at work
Fresh crispani, hot from the oven!
Here's my improvisation with left-over dough the next morning. Triple berry, brown sugar, cinnamon breakfast crispani. It was really good, too. Now I'm thinking about how I can make and freeze dough in crispani sized portions so I can pull it out the night before to thaw and rise for a quick, delicious and special breakfast. Andrew tells me that all the dough at Panera is frozen, so I know it can be done. Any helpful hints?