Rich, chewy laminated dough puffs up in the oven to suspend kimchi, bacon, and baked eggs in the center of these savory breakfast pastries. Swap out the kimchi and bacon for any of your favorite savory egg accompaniments, like cooked mushrooms and greens or grated cheese and herbs. For the best texture, be sure to drain or squeeze any extra liquid off cooked vegetables before adding.
Give yourself lots of time to make these and don’t rush the fermentation steps. In addition to adding loads of flavor, they make the raw dough flexible and “extensible,” as bakers say, meaning the dough rolls out easily without bucking back.