CRUFFINS - CROISSANT MEETS MUFFIN

These cruffins are a mixture of airy croissant and a muffin - in this case the muffin is mainly the shaping agent;) Forget cronuts! They only make you fat! These cruffins are much healthier! Well maybe not;) You already have a little bit of butter in it to make it airy - but unlike the cronuts, they are not baked in fat. #Classiccake #Cruffins #Easyrecipes

Anyway - these cruffins are awesome! Airy, tasty, crispy - if you tear them apart, you'll see the entire paper-thin layers of the dough - almost like puff pastry, but almost so ... The dough may be a relatively simple yeast dough - not particularly complicated to form. The trick, the way to get the layers in ... a pasta machine! :)

So you do not need to make a classic puff pastry - many are postpone by this, albeit puff pastry isn't rocket science. Here the layers get into the dough with the assistance of a pasta machine - because of the machine you'll roll out the dough very thinly, this is often then buttered and rolled up again - you've got layers almost like the puff pastry butter-dough-butter-dough.

CRUFFINS - CROISSANT MEETS MUFFIN , By CAKE AND COOK .

4.6 ★★★★★ |These cruffins are a mixture of airy croissant and a muffin - in this case the muffin is mainly the shaping agent;) Forget cronuts! They only make you fat! These cruffins are much healthier! Well maybe not;) You already have a little bit of butter in it to make it airy - but unlike the cronuts, they are not baked in fat. #Classiccake #Cruffins #Easyrecipes

Total Time: 120 Minutes, Servings: 8 Servings

Ingredients :

• For the dough
• 160g wheat flour (Type 1050)
• 140g flour (Type 405)
• 1 pkg. (7g) dry yeast
• 1/2 tsp salt
• 2 tablespoons of sugar
• 120ml lukewarm water + up to 50ml (if necessary)
• 50g soft butter
• 165g soft butter
• For decoration
• Powdered sugar for dusting
• 200g cream, whipped (optional)

Instructions :

• Before you start with the dough, you should take the butter out of the fridge and let it soften for at least 2 hours at room temperature. I usually let the butter come to room temperature overnight.
• Mix the flour, dry yeast, salt and sugar well in a large bowl. Add lukewarm water and knead everything on a low setting for about 2-3 minutes. The dough is fairly firm, but it is possible that not everything will combine - then simply add a little water little by little (up to a maximum of 50ml). Add the 50g butter and knead on a low setting for about 5 minutes. Increase the speed slightly and let it knead for another 15-20 minutes. A very smooth and elastic dough should result. Cover with a kitchen towel or plastic wrap and let rise at room temperature for 40-45 minutes. The dough should have grown a little.
• Divide the dough into four equal pieces. While you are working on a piece of dough, the rest should be covered with plastic wrap so that it does not dry out. Shape the piece of dough into a rectangle that is roughly the width of the pasta machine. Start with the most distant roll position and roll through the dough. As with pasta dough, make it smaller and smaller, up to the smallest distance. You can do this by threading the dough again and again, or you can bring the beginning and end together and then roll a ring (it's a little easier). Don't forget to dust the dough with flour in between so that it doesn't stick to the pasta machine. If possible avoid wrinkles in the dough - lay the dough clean and flat on a floured surface (yes, you need some space for it).
• Spread about 1/4 of the butter (40g) evenly on the dough strips - to the edges. You can use a dough card / spatula or just your fingers (works best, even if there is a little mess). As soon as the butter is distributed, roll up one of the strips (as tightly as possible). Then place this roll on one end of the second strip and continue rolling it up. Then cut the resulting roll lengthways with a sharp knife and form a "knot" from each of the halves - the cutting edge should point outwards and the ends should be turned down. They shouldn't be too tightly rolled so that they can open a little more. Place the knots in a greased muffin tray and do the same with the rest of the dough. When all the cruffins are in the muffin tray, wrap loosely with cling film and let rise at room temperature for 45-90 minutes (depending on how fast the yeast works) until the volume has approximately doubled. You can do all the work the day before and then leave the cruffins in the fridge overnight.
• Preheat the oven to 200 ° C (390 ° F). Bake the cruffins for about 25 minutes until golden brown. Allow to cool slightly on a wire rack and then dust with icing sugar - or when they have completely cooled, decorate with a dollop of whipped cream (optional).

Copyright: CAKE AND COOK

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