cruffins

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.

Perfect butter, flaky pastry with jam filling. Like the other viennoiserie products, the process is at least 2 days to make cruffins from the beginning

Cruffins Recipe

bread flour

g sugar

g salt

g yeast

milk

water

unsalted butter

raspberry/strawberry jam

Pastry dough: in the mixing bowl, place all the ingredients and bring to the mixer with dough hook attachment. Give them 12 minutes mixed on slow speed until the dough reaches approx 80% gluten development. Now cover it well and chill it overnight.

Butter sheet: Roll out the butter into a 13cm(5in) square book sheet, then place it in the refrigerator until you are ready to use.

Insert butter: The following day in the morning, first take the butter sheet out of the refrigerator with the cold dough. Roll out the dough into a rectangle 13 x 26cm ( 5 x 10in).  Then place the butter sheet in the middle (butter should be soft and pliable), fold the left and right third of the dough over the butter.

1st and 2nd fold: Roll the dough again so that the length is triple the width. Fold over the right third and the left third of the dough to the center, as if folding a business letter or a single turn. Roll out the dough to a rectangle as much as you can help a little bit. Chill it in the refrigerator, perform 1 more single turn, and chill it again for another 1 hour.

Final cut: last time, roll out the dough into a rectangle sheet 20 x 40cm (8 x 16in).  Divide and cut 12 equal strips, then leave them to rest in the refrigerator for 30 minutes.

Make a proof box: utilize the oven, place a hot boiling water tray at the bottom. After 30 to 40 minutes, once the temperature drops down to 28C (82F), it is ready to use for proofing.

Cruffin shaping: using 2 cold-relax strips to start with. Trim off the heads with a knife so that they are equal in length. Roll 2 strips to each other, stretching and tucking the end pastries into the center to form the bottom. Dipping your finger from the top straight to the bottom before placing a shaped cruffin to their mold.

Proofing and baking: place the cruffin tray in the ready proof box for approximately 2.5 to 3 hours until puffed and triple in size. Take the tray out, turn the oven to 180C (356F), wait for the heat to be ready. Bake for around 20 minutes or until the cruffins are golden-brown. As fast as you can to remove them out of the mold.

Cruffin assemble: Roll them over the granulated sugar once the cruffins are still warm. Then with the jam in the piping bag to fill the cruffins before serving.

The cruffins you have been searching for, it is simple to make cruffins at home. Step by step to make butter pastry with 2 single folds and how to shape, proof, bake and decorate cruffins.

Cruffin mold: amzn.to/3sVq1Wv
Rolling pin: amzn.to/3pOO07K

*Recipe:
260 g flour
25 g white sugar
5 g salt
5 g yeast
70 g milk
70 g water
25 g unsalted butter
125 g unsalted butter
400 g white sugar
Raspberry jam (35g each)

Detailed recipe: https://chillthebread.com/cruffins-recipe

#ASMR #Chillthebread #Cruffins

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Cruffins Recipe [Croissant + Muffin]

These Cinnamon Sugar Cruffins are super easy to make and absolutely delicious! Filled with cinnamon sugar, these are sure to satisfy your morning sweet tooth.

Cinnamon Sugar Cruffins

crescent roll dough

butter

Tbsp sugar

Tbsp light brown sugar

cinnamon

Tbsp flour (for rolling)

Preheat

Roll Dough

Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.

Mix Filling

In a small bowl, combine sugar, brown sugar, and cinnamon.

Add Filling

Spread a small amount of the melted butter on one layer of croissant dough. Sprinkle with half of the sugar mixture.

Layer Dough

Top with the second layer of croissant dough.

Roll

Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.

Dip each roll into the remaining butter and cinnamon sugar mixture.

Prep

Place each roll in a prepared muffin tin. (I sprayed each with cooking spray.)

Bake

Bake for approximately 20 minutes or until the cruffins are golden brown.

Cool

Remove and let cool slightly before serving.

Garlic Butter Cruffins, flaky dinner rolls that start with crescent roll dough with layers slathered with garlic herb butter!

Garlic Butter Cruffins with Crescent Roll Dough

tubes refrigerated crescent roll sheets*

container (1/3 cup) garlic parmesan butter*

Preheat oven to 375F degrees.

Lightly spray 8 muffin cups with cooking spray. Do not spray the empty ones if using muffin pans with more than 8 cups/tins/

Working with one dough sheet at a time, carefully unroll the sheet on your counter and lightly roll out or very gently stretch to a 16x10-inch rectangle. I did not need any flour on the surface but it&#39;s possible it might be needed if your room is warm.

Spread about one third of the butter mixture over the sheet, all the way to the edges. Starting at the long side of the dough, roll it into a log. Pinch the seams together on the long side.

Cut the log in half crosswise, creating two shorter logs. Cut the logs in half lengthwise, creating four sections.

With the cut side up, roll one section carefully up like a cinnamon roll, tucking the end into the top of the cut sides. Place it in a lightly greased muffin pan. Repeat this procedure with the remaining sections, then with the remaining dough sheet and one third of the butter.

Brush the tops of the rolls with the remaining butter before or after baking. You can also melt the butter to brush it on.

Bake for 12 minutes or until golden brown.

Yield: 8 cruffin rolls.

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Top 4 cruffins recipes from across the web

The most viewed cruffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Heavenly Cruffin Recipe

Cruffins Recipe

Cinnamon Sugar Cruffins

Garlic Butter Cruffins with Crescen...

The most viewed cruffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine