About this recipe
Cruffins, half way between a croissant
and a muffin, are faster to make than croissants because you only have to cut strips of dough and roll them, but the result in the mouth is very similar, melting and pleasantly buttery.
There are many types of decorations that can be made with pasta, for example making small braids, then rolling them
up and putting them in muffin molds, or making pasta rolls, dividing them in half lengthwise and rolling them with the cut side towards the outside.
Finally, of course, you can also prepare the puff pastry with fresh yeast: the times in the first part will not change much because the flaking needs its rest, but once the cruffins are formed, in a couple of hours they will be doubled in volume.
- 100g sourdough
- 330g bread flour
- 185g butter
- 1 organic lemon (the grated zest)
- 200g water
- 70g sugar
- 1 teaspoon of vanilla essence
- half a teaspoon of salt
- egg or milk to brush
- icing sugar
Prepare the puff pastry as described for the croissants, after the last fold leave the dough in a single rectangle (without dividing it into three parts) and put it in the refrigerator for about 8 hours (or one night).
The day after you divide the rectangle in half, put the dough that you do not use in the refrigerator and place the other on the floured work surface. Roll out the dough very gently until you get a 50 x 20 cm rectangle. Cut long, narrow strips and roll them lengthwise to obtain small logs. Place them in muffin molds and do the same thing even with the rectangle kept in the fridge.
Let the cruffins rise for about 6 hours, then brush them with milk or egg and cook them in the oven at 180 ° for about 15-20 minutes.
When the cruffins are warm, remove them from the molds, sprinkle with icing sugar and serve.
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