Cruffin: the recipe for making puffed muffins step by step
I cruffin they are a cross between American muffins and French croissants: delicious puffed muffins, crunchy on the outside and soft on the inside. It is a mixture of Brioche dough What will be puff pastry with butter and rolled in muffin mold. Once ready, you can enjoy them as they are or prepare them stuffedstuffed custard – as in our preparation – or with marmalade o hazelnut creamsprinkled with powdered sugar. And treat good and scented with a delicious and irresistible appearance: it is said to have been created by a London pastry chef and have since been successful in America and then in Italia. Here, then, is how to prepare these delicious puffed cakes for Breakfast o to snackexcellent to serve also as a fanciful one dessert at the end of the meal, thanks to the delicious filling.
Both the butter and the dough will have to rest in the fridge for 12 hoursin addition to the rising times, we therefore recommend that you anticipate the preparation of the dough.
ingredients
For the filling (optional)
How to make cruffins
Step 1
Step 1
In a bowl, mix the milk with the water, the fresh brewer’s yeast, the sugar 1 and vanilla extract.
Step 2
Step 2
In a bowl, mix the milk with the water, the fresh brewer’s yeast, the sugar 1 and vanilla extract.
Pour the mixture into a bowl with the flour and salt 2.
Step 3
Step 3
Knead well to obtain a smooth and compact dough 3.
Step 4
Step 4
Pour the mixture into a bowl with the flour and salt 2.
Make a ball put it in the bowl, cover with plastic wrap and let it rest for 20 minutes 4.
Step 5
Step 5
Gradually add the butter to the dough 5 and keep working. Let it rest for another 10 minutes.
Step 6
Step 6
Knead well to obtain a smooth and compact dough 3.
Knead the dough a little more, put it in the bowl, cover it with plastic wrap and let it rise for 1 hour 6.
Step 7
Step 7
Meanwhile, place the cold butter on the parchment paper. He draws an 18 × 25 cm rectangle on the paper. Cover with another sheet and mash the butter with a rolling pin to cover the drawn rectangle (7). Leave him in the fridge for 12 hours.
Step 8
Step 8
Make a ball put it in the bowl, cover with plastic wrap and let it rest for 20 minutes 4.
When the dough has risen, it forms a rectangular loaf 8 and wrap it in plastic wrap.
Step 9
Step 9
Transfer it to the pan 9 and leave in the fridge for 8-12 hours.
Step 10
Step 10
Gradually add the butter to the dough 5 and keep working. Let it rest for another 10 minutes.
Remove the dough and butter from the fridge. Roll out the dough carefully using a rolling pin (10) to a size of 25 × 36 cm.
Step 11
Step 11
Put the butter in the center and fold the sides of the dough towards the center. Close the edges tightly 11.
Step 12
Step 12
Knead the dough a little more, put it in the bowl, cover it with plastic wrap and let it rise for 1 hour 6.
Cut both sides of the dough with the knife 12.
Step 13
Step 13
Start rolling it out vertically up to the size of 80cm 13. Fold the dough and repeat the process one more time.
Step 14
Step 14
Meanwhile, place the cold butter on the parchment paper. She draws a rectangle measuring 18x25cm on the paper. Cover with another sheet and mash the butter with a rolling pin to cover the drawn rectangle 7. Leave in the fridge for 12 hours.
Fold the dough the third time 14cover the dough with baking paper and let it rest in the fridge for 1 hour.
Step 15
Step 15
After an hour, spread it out on all sides at 50 × 30 cm. Cut the dough vertically in half and make horizontal strips of 3 cm (14).
Step 16
Step 16
When the dough has risen, it forms a rectangular loaf 8 and wrap it in plastic wrap.
Transfer the strips to the baking sheet covered with parchment paper 15 and refrigerate for 30 minutes.
Step 17
Step 17
After the time has elapsed, stretch the strips slightly and place them on top of each other with an offset of about one centimeter 16. Press the bottom with your fingers.
Step 18
Step 18
Transfer it to the pan 9 and leave in the fridge for 8-12 hours.
Roll the strips of dough one after the other 17.
Step 19
Step 19
Seal each strip well with your hands by closing the bottom 18.
Step 20
Step 20
Remove the dough and butter from the fridge. Roll out the dough carefully using a rolling pin 10 up to a size of 25×36 cm.
Transfer the cruffins to the muffin mold, fold the center with your finger 19 and let them rest for 1 hour.
Step 21
Step 21
After an hour, brush the milk on the brioches 20 and bake in the oven at 190 ° C for 5 minutes and 170 ° C for 30 minutes.
Step 22
Step 22
Put the butter in the center and fold the sides of the dough towards the center. Close the edges tightly 11.
Fill the cruffins with the custard 21 and decorate with icing sugar.
Step 23
Step 23
The cruffins are ready to be enjoyed 22.
storage
You can save the cruffins for 1-2 days under a glass dome or inside an airtight container.
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