Yes, it has come to this! We are making cruffins out of brioche dough.
And why not, right? Buttery brioche dough laminated with even more butter. But fat content aside this is the ultimate cruffin. The texture and flavour are unmatched. Moderation is the key here. I would not suggest eating more than two in one go, but I won’t judge if you do.
If you have never made cruffins, brioche, or laminated bread dough, then this will be an information packed lesson. And besides that, we will make a fruit curd which in this case was mango flavour, but you can change it to your favourite flavour because the base of this curd does not change depending on which fruit you use. As always, I give you the tools and encourage you to experiment with your own flavours and fillings.
The brioche dough does require a mixer unlike all my other recipes, but there is just no way of making this by hand. Or at least I have not learned of one yet.
The mango curd and the lime whipped cream are enough for 8 - 9 cruffins which I made using only half of the brioche dough. The reason for making double the dough is that my mixing bowl is quite large, and the mixer would not be able to pick up a smaller piece of dough and knead it properly. And I did not want to make a huge amount of cruffins because brioche dough is the most versatile dough out there, so I used the other half for another project.
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CHAPTERS
0:00 Intro
1:04 Ingredients & equipment
4:45 Mixing the dough
7:35 Chilling down & folding
8:38 Dividing, shaping & cold proof
9:57 Lamination, first fold & chilling
13:01 Lime cream
13:37 Mango curd
14:52 Second fold & final chill down
16:03 Final shaping of the cruffins
18:03 Final proof & baking
18:52 Brushing with sugar syrup & cooling down
19:20 Final assembly & the result
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#Bread #Baking #ChainBaker
17 авг 2024
