This is something that I discovered while surfing the net, and I saw some photos that made me drool immediately. Then I read the process and thought I would never do it because it was definitely too complicated for me. But searching and searching, I found a recipe without folding, without cooling in between and using a pasta machine instead of rolling pin. These Cruffins are totally crunchy, brittle, and a pure vice. I don’t know what else you need to know about it. Really. Go make them. Now. Run.
Yes, not only do donuts seem to have merged with croissants (cronuts) but muffins have not been left behind. Before continuing with the bad jokes, for those who do not know Cruffins and the origin of the word, it is the result of merging in English the word Croissant with Muffin = Cruffin. And the word Cronut comes from merge, come on, you guessed it already! Exactly!!! Croissant + Donut = Cronut.
Apart from the funny thing about the name, we are talking about something uniquely yummy. In the end it is a dough very similar to a croissant, with tons of butter, I warn you! But which has been shaped into a muffin. These Cruffins are amazing! Airy, tasty, crispy – if you tear them apart, you can see all the thin layers of the dough, almost like puff pastry, but not so light … The dough is a relatively simple yeast dough, not particularly difficult to make. The trick to creating those layers is; Use a pasta machine! 🙂
In this recipe you don’t have to make the classic croissant dough, that scares many and me the first. Thanks to the pasta machine the dough can be stretched very finely, then buttered and rolled again. Pretty simple right ?! Well, it might not be that easy, but I had never used a pasta maker before and I got on pretty well with it.
I have tried to illustrate the process in some of the photos, but I still understand that there are those who do not quite understand it. That’s why I made a video and I’m going to post it on my Instagram account.
If you have made this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so I can see them. I love to read you and see your creations!!
Cruffins made with a pasta machine
These Cruffins are amazing! Airy, tasty, crispy - if you tear them apart, you can see all the thin layers of the dough, almost like puff pastry, but not so light ... The dough is a relatively simple yeast dough, not particularly difficult to make. The trick to creating those layers is; Use a pasta machine!
- 150 g bread flour
- 150 g all-purpose flour
- 6 g instant dry yeast
- 11 g salt
- 130g warm water + 30g to adjust
- 50 g unsalted butter, softened and cubed
- 165 g unsalted butter, at room temperature
- Icing sugar for dusting
2 hours before starting the dough, prepare 165 grams of diced unsalted butter in a bowl so that it fully reaches room temperature.
In the bowl of the stand mixer with the dough hook attachment mix the two flours, the instant dry yeast and the salt until smooth. Add 130 grams of warm water and knead on low speed for 3 min. The dough should be a bit stiff, but if it has a hard time integrating or is very dry, add the extra 30 grams of water and knead again.
Add the 50 grams of unsalted butter in cubes and knead on low speed for 5 min until fully incorporated. Then increase to medium speed and knead for another 10 ~ 15 minutes until the dough is extremely smooth and elastic.
Cover with cling film and let it rest for 40 ~ 45 minutes at room temperature. It should expand slightly but will not double in volume.
Transfer the dough to a lightly floured surface and divide it into 4 equal portions. Work 1 serving at a time, covering the rest loosely with cling film.
Sprinkle the portion of dough with enough flour so that it does not stick, then roll it up to a thickness of 1 cm. With a pasta machine at its thickest increment, run the dough through the machine once. Now sprinkle both the inside and outside of the dough sheet with a little flour, then run the dough through the machine, continuously, until it reaches the thinnest number (it should be paper thin). Do it carefully and avoiding the dough from wrinkling or bending during this process, placing it neat and flat on the countertop. The board will be very long, so you may need to cut it in half and keep it unfolded and placed on the counter.
Using your fingers, spread a thin layer of room temperature butter (it should be very soft but NOT MELTED) gently and being careful not to break the dough evenly throughout the dough, extending it to the edges. Do this on both sections of the dough if you had to cut it in half. Just keep in mind that this is 1/4 of the entire batter, so you should use 1/4 of the butter.
Once spread, start rolling the dough from one end to the other, as tightly as you can. Cut the dough roll in half lengthwise with a floured knife. Then with the cut side up, twist it into a semi-knot and tuck the ends under itself to give it the muffin shape.
Place the knots in a buttered muffin pan. Repeat the process with the other 3 servings of dough and butter.
If you are doing this the day before, you can wrap the entire muffin pan in cling film and leave it in the fridge overnight. The next day you would take them out, let them rest at room temperature for about 2 hours before baking. If not, let them sit for 1 hour or until they double in size.
Bake in a preheated 200 ° C oven for 25 minutes until puffed and golden.
Allow to warm slightly on a wire rack before dusting with icing sugar.
This recipe lays on the salty sides. If you want it to be sweeter, cut the salt in half, then add 2 tablespoons of sugar to the dough mixture. You can also, instead of using icing sugar, coat the cruffins in granulated sugar while they are still warm.