Cruffins

A cruffin is a hybrid between a croissant, a French pastry, and a muffin. The pastry is made using yeast and proving the dough till it doubles and then the laminated dough is baked in a muffin mould. The cruffin is then filled with a variety of creams, jams, creme  or curds, and then garnished. It can also be simply dusted with icing sugar. This was also made for a baking contest. Its is very mildly sweet and not as buttery or loaded with fats unlike a croissant. Ideal with a cup of tea or coffee 🙂 So, what are you waiting for? Get into your kitchen, grab your apron and start baking. Enjoy…

Ingredients:

• Maida/apf 2 cups (250 gm)
• Sugar 2 tsp
• Salt 1/2 tsp
• Instant yeast 1/2 tsp
• Butter 2-3 tbsp
• Vanilla extract 1/2 tsp
• Milk 175 ml

Method:

• Mix flour, sugar, salt and yeast in a bowl.
• Gently heat the milk till it is lukewarm. Add 1 tbsp butter and vanilla extract to it and mix well.
• Add the dry ingredients to milk and knead for 10-12 minutes by using the stretch and fold method. Initially the dough will be very sticky. Do not be tempted to add more flour. It will become soft and elastic as the gluten develops.
• Poke your finger in the dough and check if it bounces back. This shows that the dough is ready to be proofed.
• Place the dough in a lightly oiled bowl and cover the bowl with a clean cling film.
• Keep the bowl aside in a warm place for an hour or more till the dough doubles in size.
• Gently punch the dough and remove the air bubbles. Knead again for a minute or two.
• Divide the dough into small balls.
• On a nicely floured counter, roll the dough into a long oval sheet, as thin as possible.

• Smear butter on the rolled oval dough and roll it tightly as shown in the picture.

• With a sharp knife cut the rolled dough lengthwise.

• Roll the cut half part and place it in a greased cup cake mould. Do the same for the other half.

• Repeat it with the remaining dough.
• Smear some oil or butter on the top of these cruffins to prevent it from drying.
• Keep it covered and allow it to rise for 25-30 minutes.
• Preheat the oven at 180 degree celsius for atleast 10 minutes.
• Bake these cruffins for 20-22 minutes or more till it is golden in colour.
• Apply butter on top and bake for 2 more minutes.
• Remove from oven and allow it to cool.

• Make a hole in the centre and fill it with fruit jam, chocolate Ganache or apple-cinnamon mixture or strawberry cream.

• Dust powdered sugar on top. The crumb is extremely soft and light and the crumb is flaky and buttery, slightly crisp. Serve it warm.