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Dessert

Cruffin

photo: vitoria.livejournal.com Cruffin
Cruffin is a wonderful, extremely delicious and exquisite cake. It is a hybrid of a muffin and a croissant. The essence of this muffin is in its unusual dough which takes the flaking consistency of a croissant during the baking process. The dough is made with yeast, lots of butter and milk.

Steps

  • 1. Preparation of the dough:

    Sift the flour into the bowl of the mixer, add sugar and yeast. Add water, melted butter (50 g) and salt. Knead for 20 minutes with a hook attachment until soft, smooth and not sticking to hands dough.
  • 2. Roll the dough into a ball, grease a bowl with oil, put the dough inside and leave it to rise for one hour until it grows two times.
  • 3. Forming and baking the cruffins:

    Knead the dough and divide it into two parts.Then each part divide into three.
  • 4. Roll the parts of the dough into balls and leave for 10 minutes. Take one ball and roll it out into a very thin rectangle, if you have a machine for pasta, you can use it. The main thing is to roll out very thinly!

  • 5. Grease it with soft butter, it is better to do it by hand. Tightly make a roll from the recatangle and cover it with a towel.
  • 6. Do the same with the other balls. Grease the form for muffins with oil. Cut the roll into two equal parts with a sharp knife.
  • 7. To form the cruffin, fold the strip so that the layers are on on top and are visible. Turn it, as if you are forming a knot.
  • 8. Put the cruffins into the form. We will get twelve pieces. Cover them with a towel and leave for 30 minutes - 1 hour. By the way, you can prepare cruffins in advance, leave them in the fridge overnight and then bake.

  • 9. Heat the oven up to 210 degrees.
  • 10. Bake cruffins for 15 minutes until golden brown. Cool them on a grille.
  • 11. Optionally, cruffins can be filled with some sweet toppings. You can choose any filling up to your taste — chocolate cream, jam, caramel, vanilla pudding, orange marmalade and so on.








Ingredients

  • Flour
    300 g
  • Sugar
    50 g
  • Active dry yeast
    3 g
  • Butter
    175 g
  • Water
    140 ml
  • Salt
    0,5 tsp


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