Cruffin

First there was cronut and now I see Cruffin.  For Cronut, because of our humid climate, it is hard to achieve the croissant component.

I was so intrigue by this Cruffin that I decided to jot down the recipe to try it out.

Findings: Is this anywhere near to croissant texture, not at all I must say.  It is more bread like in my opinion.

It is taste like brioche.  Soft and fluffy with a good taste of buttery flavour when it is fresh out of the oven.

For my next attempt, I will definitely roll it into paper thin to achieve that "refine" layers.  Will I use a pasta machine as some do, well, I don't think I will want to go through this extra effort but if you are game enough, by all means.

I have added lemon curd filling and some buttercream to it.  Overall, this is not bad.

Next day, I find it became hard when cold but a toast in the oven, it is nice again.

What you need:

240ml milk
15g honey
10g instant yeast
1 tsp salt
450g plain flour
200g unsalted butter (100g melted + 100g softened)
50g sugar
10g vanilla sugar


powder sugar

Method:

Warm the milk and divide into two portions.

Add salt to one portion of milk and in another portion, add in honey and yeast.  Stir until well mixed.  Set aside.

In a mixing bowl, add flour, sugar, vanilla sugar, warm milk mixtures and 100g melted butter.  Mix until it forms a dough.

Knead the dough until soft and smooth.

Cling wrap and let it rise for 1 hour or double in size.

Divide dough into 12 pcs.

Roll dough as thin as possible with width 12 - 13 cm.

Brush softened butter and roll tightly.

Cut into 2 lengthwise.

Twirl dough with cut seam facing outwards.

Place dough into greased muffin tray.

Cover and let it proof for 1.5 - 2 hours.

Bake at 180 deg for 30 mins or until golden.

Cut a hole in the centre and fill in your favourite fillings, finish off with butter cream or ganache.

Dust with powder sugar.