cruffin recipe

The cruffin is a cross between a croissant and a muffin. It is essentially a muffin that&#039;s made out of croissant dough and filled with various fillings and flavours. I prefer ground nuts, cinnamon and sugar.

Heavenly Cruffin Recipe

g yeast (dry *)

230 ml yoghurt (1 cup) (or buttermilk (room temperature))

500 ml milk (2.11 cups)

ml browned butter ((keep 6-8 tbsp aside))

lemon

tsp salt

vanilla powder

sugar

tbsp browned butter (3 fl oz)

cinnamon powder (Ceylon organic (the best))

sugar sugar

Prepare a round loose bottom tin (18-20cm -8-10 in) by greasing and placing parchment paper on the bottom.

Take a cup or a mug out and place the yeast in with 1/4 cup of lukewarm water and a tablespoon of sugar. Mix well until the sugar and yeast have dissolved. Set aside for 10-15 minutes until this starts to bubble up.

Place the spelt flour into a larger glass bowl (you may sieve it but it is not a must) and make a well in the middle of it. Pour in the yeast sugar and water mixture into the well. Add the remaining ingredients apart from the browned sugar.

Knead the dough gently and after 10-12 minutes of kneading, add the browned or the melted butter whilst you carry on energetically kneading the dough. You may do this using a free-standing mixer like Kitchen Aid.

Form a ball with the dough, place it into a glass bowl and cover with cling film or a clean kitchen towel. Place in a nice warm corner of the kitchen, a sunny one will be a real bonus as this will prove nicely.

Allow it to prove for at least one hour if warm or two hours if your kitchen isn&#39;t so warm.

Once prooving has been done, split the dough into two equal parts. Set one aside. Roll out one part into a sheet using the rolling pin. Make it as thin as you possibly can.

With the help of a brush, brush uniformly half of the browned butter on the dough sheet, sprinkle some cinnamon powder, half of the cane sugar (50g) and roll as tight as you possibly can.

With the help of a knife, cut the cruffin roll into two leaving the starting end uncut. start rolling it from one end and finish at the other end.

Place the first cruffin roll into the prepared tin. Sprinkle some toasted walnuts over and also in between when you roll it if you wish.

Repeat the exact process with the second part of the dough making it into a second roll. Place over the first roll.

Allow it to rest and prove again for at least 40 minutes depending on how warm your kitchen is, let it rest until has almost doubled in size.  Eggwash before placing in the oven and sprinkle some more walnuts if you wish.

Heat the oven for 20 minutes before placing the cruffin in the oven. The oven has to be fairly hot when the cruffin goes in for baking.

Bake for 5-7 minutes at 200°C/400°F and then lower the temperature to 180°C/350°F for approximately 40 minutes. Di the toothpick test and if this comes out clean your cruffin is ready. It should be pretty nice and browned too.

Take out of the oven, remove from the tin pretty much immediately and place on a cooling rack. Dust with some icing sugar and serve.

This cruffin recipe will give you a light, flaky pastry, perfect for breakfast or brunch. Roll them in sugar, or fill and flavor them to your heart's content!

Cruffins

(12 oz/339 g) whole milk

cup (50 g) white sugar

Tbsp. + 1 tsp. (11 g) yeast

(15 g) sea salt

(510 g) all-purpose flour,

cup + 6 Tbsp. (310 grams) butter

white sugar

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar,  and salt. Whisk them together to combine.

Warm the milk just until it is warm to the touch, and between 90° and 110°F. Add the yeast and let it sit for 5-10 minutes, or until the yeast is foamy.

Pour the milk and yeast into the mixer while it runs on slow. Continue to mix until all of the flour is incorporated, then turn it up to medium speed and mix until the dough is smooth and elastic, about 5 minutes.

Place the dough in a clean bowl, cover with a kitchen towel and let it rise for about an hour, or until it is slightly puffy and soft. Place it in the fridge for at least an hour, or overnight if you can. 

Prepare two pieces of parchment paper. Lay one on your work surface and sprinkle it generously with flour. Lay out your butter on the floured parchment– it should be cold but not completely firm, or it will just break up into chunks. If you’re using sticks, cut them in half lengthwise and lay them side by side. 

Sprinkle the top of the butter generously with flour, lay the other sheet of parchment on top, and gently bash it/roll out with a rolling until it is about 8″x8.” Set it in the refrigerator until the dough is ready.

On a floured surface, roll out the dough into a square about 10″x10″, then lay your butter block on top at an angle, so that you have a diamond on top of a square. Pull the edges of the dough up and around the butter, pinching at the seams to seal it in.

Next, take your rolling pin and gently tap up and down along the dough, beginning to spread out the butter and pushing it out into a more rectangular shape. Gently roll the dough in one direction strokes (not going back and forth over it) until you have a rectangle measuring 18″x10″. Fold one-third of the end of the rectangle over the center, then follow with the other end. The dough will be folded like a letter. Wrap it well in plastic wrap, then place it in the refrigerator for about 30 minutes.

Remove the rolling/folding/refrigerating process 3 times, then your dough is ready to shape.

Begin by cutting the dough in half. Instead of shaping like a traditional croissant, roll each half of the dough into rectangles a bit larger than 8&#8243;x15&#8243;, keeping the edges as straight as possible. Trim off any uneven edges, then cut them into 1&#8243; strips lengthwise so that you have 8 1&#8243; wide strips that are 15&#8243; long. 

Roll each strip into a spiral, wrapping the end over the top and then securing it underneath (see pictures above). Place each roll into a muffin tin, then place it in a clean plastic bag to rise, tucking the ends of the bag under to protect the dough from drafts. Allow them to rise for 1 1/2 &#8211; 2 hours, or until the dough is soft and puffy.

Bake at 425F for about 5-8 minutes, then turn it down to 375F and continue to bake for another 20-22 minutes, or until the edges are a deep golden brown. Remove them from the oven, and allow them to cool so that you can handle them without burning your fingers. Roll the warm cruffins in white sugar, then fill or top if desired. These are best the day they&#8217;re baked.

To Shape the Cruffins:

Great recipe but heres where it gets confusing. After enclosing the butter and the first of 4 turns it states:
“Remove the,
rolling/folding/refrigerating process 3 times, then your dough is ready to shape. “
It then goes on to talk about rolling each half of the dough into 8x15” rectangles. 
But I only have one dough. Do you want me to cut it in half? That doesn’t make sense to me. It would leave the layers open to squeezing butter out. But the recipe makes 16 so 2 would make sense. 
Any suggestions? It will ofcourse be too late for this batch but this recipe is a keeper, its the 2nd time Ive made it. I forgot about the discrepancy. Thanks a bunch.

It wont let me post my question. Keeps saying I have already asked it.

Thank you, these were amazing, this was my first attempt at croissant pastry so I followed your recipe precisely and the cruffins were perfect. Am attempting it again tomorrow for fathers day and going to use the one half of the pastry to try make pain aux rasins and the other will be raspberry cruffins.

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