A Cruffin is a cross between Croissant and Muffin! Croissant dough is rolled and then baked in muffin tins. You can flavor these however you like, I chose to keep it simple and dip in sugar.
Ingredients
For dough
300g bread flour (all-purpose can work too)
85g room temperature milk
80g warm water (preferably between 90-110 °F or 33-43 °C)
6g kosher salt
38g sugar
7g active dry yeast
15 room temperature soft butter
For butter block
185g cold butter (or 1½ stick butter)
For egg wash
1 egg
Pinch of salt
Splash of milk
(Whisk till combined)
Notes:
- I recommend using butter than has 82% butterfat (brands like Plugra, Vermont Creamery, Kerrygold), if you don't have access to these type of brands regular butter will work too!
- Make the dough the night before, then start laminating in the morning! The dough doesn't need more than 8-12 hours of rest.
- If your kitchen is generally warm, you butter and dough might get warm faster. Don't worry! Anytime you think the dough is not cold enough, pick it up right away and place it back onto the sheet tray with parchment paper and into the fridge for 15-20 minutes then continue where you left off from.
- The time it takes for the dough to proof before baking varies, it might take you 2 and a half hours instead of 2, or less. The way to check your cruffins are ready to bake is to see if the layers are splitting, and they have at least doubled in size.
3 янв 2021
