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Serve these bites directly from the baking dish, or unmold them and place the whole mound on a serving dish or in a basket. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.

Source: Martha Stewart Living, April 2012
Total Time Prep Yield



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How would you rate this recipe?
  • jkot
    8 APR, 2014
    Has anyone made this with frozen bread dough??
  • grannie4
    30 MAR, 2014
    Can the dough be done with a bread maker?
  • kimbb
    17 APR, 2013
    to the person who asked about pre-making this dish, I did it last weekend, I did all the prep the night before, I completely prepared the dish according to the directions, then left it in the fridge, wrapped tightly in saran, and baked it the following morning, it was delicious! One other tip I have, is put a tray under your casserole dish, it really boiled over quite a bit. happy baking!
  • AMTS
    31 MAR, 2013
    Jen, I just made this for Easter, but instead of waking up 5 hours early I made the dough and let it rise once the day before and then refrigerated it overnight for the second rise (in the pan). All you have to do is wake up in the morning and put it in the oven for an hour. It was delicious, the only comment I have is that because the second rise was longer the balls at the bottom of the pan baked together more so it was harder to tear. However, it was still delicious.
  • adelenne
    30 MAR, 2013
    1 stick of butter is about 125gms. Hope this helps.
  • CKL18018011
    28 MAR, 2013
    Does anyone know if this can be made in advance and just put in the oven at the last minute? It requires a lot of prep time (for all the rising) for a breakfast dish, but something like this would be best served warm out of the oven.
  • JBear0002
    27 MAR, 2013
    A good butter conversion to various measurements can be found at
  • tanias716
    24 MAR, 2013
    Thank you ladies! Sharyn, Castor sugar is just white sugar that has been ground superfine - the granules are very fine (about halfway between table sugar and powdered sugar) and dissolve much more easily. It's much easier to make meringues with castor sugar! I think some places call it Baker's sugar or granulated sugar. Amazing how we can all speak the same language but have such difficulty understanding recipes!
  • Patti Geise
    23 MAR, 2013
    To answer tanis question a stick of butter is 4 oz or 1/2 cup. Hope this helps
  • ALR4100283DW
    23 MAR, 2013
    A stick of butter is usually 1/4 pound as the pound of butter is cut into 4 pieces lengthwise. Good luck - now what is castor sugar :-)

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