In the second episode of Dueling Dishes, Emma Bengtsson of Aquavit pits her Swedish-inspired yulelog against a traditional bûche de noël with an American twist by Marc Aumont of The Modern. Whose bûche de Noël will take the cake?
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »