Cruffin (Without pasta machine)
Lavender @Lavender
A cruffin is a hybrid of a croissant, a popular French pastry, and a muffin. The pastry is made by proving and baking laminated dough in a muffin mould.
Cruffin (Without pasta machine)
A cruffin is a hybrid of a croissant, a popular French pastry, and a muffin. The pastry is made by proving and baking laminated dough in a muffin mould.
Cooking Instructions
- 1
In a stand-mixer bowl with dough-hook (or large bowl with hand-held mixer with dough-hooks), mix together all ingredients exept butter and knead until conpletetly incorporated. Add butter and mix until the dough is extremely smooth and elastic.
- 2
Cover with plastic wrap and let rest for 40 ~ 45 min room-temperature until double in size.
- 3
Transfer the dough to a lightly floured surface divide in to 12pcs. (72g *12) - I used 4 pans (6 holes). Cover and rest 10’.
- 4
Roll out the dough as thin as possible. You can use pasta machine for better result.
- 5
Gently rub a thin layer of the room-temperature butter (has to be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges.
- 6
Wrap into roll.
- 7
Cut the roll along.
- 8
Twirl it into semi knot.
- 9
Place the knots inside buttered muffin-pan.
- 10
Cover the pan loosely with plastic wrap and let proof at room-temperature for 1- 2 hours until fully doubled in size. Egg -wash the doughs.
- 11
Bake in a preheated oven at 400F/200C, for 25 min until puffed and golden browned.
- 12
Let cool slightly on a cooling-rack, then dust with powdered sugar.
- 13
How lovely a cruffin is
- 14
Love it!
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