How to Make Cruffins at Home
Vložit
- čas přidán 3. 01. 2021
- A Cruffin is a cross between Croissant and Muffin! Croissant dough is rolled and then baked in muffin tins. You can flavor these however you like, I chose to keep it simple and dip in sugar.
Ingredients
For dough
300g bread flour (all-purpose can work too)
85g room temperature milk
80g warm water (preferably between 90-110 °F or 33-43 °C)
6g kosher salt
38g sugar
7g active dry yeast
15 room temperature soft butter
For butter block
185g cold butter (or 1½ stick butter)
For egg wash
1 egg
Pinch of salt
Splash of milk
(Whisk till combined)
Notes:
- I recommend using butter than has 82% butterfat (brands like Plugra, Vermont Creamery, Kerrygold), if you don't have access to these type of brands regular butter will work too!
- Make the dough the night before, then start laminating in the morning! The dough doesn't need more than 8-12 hours of rest.
- If your kitchen is generally warm, you butter and dough might get warm faster. Don't worry! Anytime you think the dough is not cold enough, pick it up right away and place it back onto the sheet tray with parchment paper and into the fridge for 15-20 minutes then continue where you left off from.
- The time it takes for the dough to proof before baking varies, it might take you 2 and a half hours instead of 2, or less. The way to check your cruffins are ready to bake is to see if the layers are splitting, and they have at least doubled in size.
Your channel is criminally underrated, glad im here before you get the audience you deserve
I'm definitely gonna try this man! Love the video.
Love your style and the way you make this seem so simple. Thank you.
This is therapeutic. The beauty lies in its simplicity.🌹
All of your stuff looks really good. I’d love to be able to do this myself one day.
What an experience, absolutely beautiful!
Relaxing
everything about this is amazing
I'm really glad you liked it thank you so much ☺
love how you work! so gentel
Never stop making these videos.. The quality of your content is chef's kiss..
Amazing, It was great, just like a training class at school with a great teaching method, thank you for this great video.
I follow your channel and look forward to your next tutorials.
This is such a beautiful video! It like an art so enjoyable watching it! Like some of the viewers said sooooooo calming. LOVE, LOVE, LOVE your production! I’m planning to make it this weekend. Starting tonight (day 1)!😊😊 Thank you so much for sharing your talents and art!❤️
Love ur videos , definitely will try , so peaceful watch ur videos ... big big big fan
Wow! This is amazing. Will try it soon iA
Woooowwww l'm a follower from Egypt. You are the best in pastery.
Beautiful 🙌
Amazing
this. is. beautiful
Very delicious
Love watching these. It is my therapy! What is the difference between a cruffin and a morning bun?
good job!
I made these yesterday after bookmarking this video for weeks. Not as perfect as yours, but very easy recipe to follow!
New suscriber!
Hey, I made your recipe yesterday 😍 but I made it with vegan butter and plant milk, though I used egg wash. It still didn't turn out crispy enough 😢 I suspect it was the butter texture and my type of flour (god knows how many there are here in Germany), also my lack of skills maybe 😅
They're still super delicious, thank you for making so many beautiful videos! ❤️
The layers at the end 😱
Its great, but if you can also mention the quantity of stuff you use, it will help alot.
Awesome work.
I can’t wait to try this recipe! What would be the best way to fill them btw? I was thinking pipe in from the bottom? 🤔
yup! straight from the bottom! I recently learnt a better way to shape the cruffins from a pastry chef and it makes piping things in easier, if you send me a dm on ig I can send the video to you!
you're so underrated! everything is amazing. i'm mentally prepared to do this soon
omg thank youuu!! and GOOD LUCK I hope you like them and the recipe is easy to follow! feel free to ask any questions if I missed something!
These were the tastiest cruffins I have ever made by far! Question though. Mine did not stand like yours. They fell over and were very top heavy (still delicious!) any reason why that may be?
You make it look so simple! 😍 I would love to try these sometime. Do you use a jumbo muffin tin or standard size?
haha thank you 😅 yes please do try! so I use something called a popover pan. they have more depth, but you can also use jumbo sized muffin tins instead! and if you have small muffin tins, you can cut the strips to 1.5 inches instead of 2 inches.
@@boybawarchi I finally made these! They were SO delicious, and worth the work!!!
Hello sorry for asking but what is the name of the music you use in your video?
Wow ,you’re so talented!!!❤️
Can i ask which type of flour did you use in this video
(Like 0/ 00 or 1 2) how much protein had the flour
Thank you so much
I will also ask you the quantity of all the ingredients 🙏🏻
hello! thank you so so much!! 😊 so the protein content of the flour I used is 12.7%. I think anywhere between 12 to 14% will work. I've made these with 11.7% once and that worked out too!
The quantities are in the description! in grams as well as in cups or tablespoon/teaspoon
Congratulations, I tried to make them but my dough was softer than yours perhaps the fault of the W 380 flour, I did not understand how long and how wide the strips, thanks.
Hiii where are your muffin tins from please 🙏🏾
Beautiful. Gonna subscribe on my other account. ❤️❤️❤️
Can you freeze/ preserve them at one of the last stages before baking? They look amazing, but if they're best fresh out of the oven it makes the timing a little difficult if you're trying to impress a house guest!
yes definitely! you can freeze them once you roll them and place them in your tin, you can also freeze them right before you roll them. They can stay frozen for a few days. Then when you're ready to bake them, first defrost in the fridge (takes 2 to 3 hours), then proof till they're doubled in size! then bake. I hope this answered your question, please let me know if you have any other question!
@@boybawarchi Thank you so much! Hoping to make these over Ramadan soon. It looks daunting at first, but your video explained it so well inshallah it works out.
Where can I find the recipe?
Ahh so what did u do with the spare cuttings at the end?
they get baked right after! you can proof them somewhere else covered while the other dough is proofing in the oven too.
So like... What would happen if you put sugar in with the butter lamination?? Could you essentially create something MAGICAL???
IT WOULD DEFINITELY BE MAGICAL. and doable!!
Is it okay to not put the dough in the fridge overnight?
absolutely! after all the folds, you can let it rest for a minimum of 30 minutes then get to rolling right away
Anyone tried making this with regular flour?
creative cruffins, 'crumptious! (yes that's a real abbreviation ok)
😂😂 thank you for your constant support through alliteration
Descartou quase 500g de massa. Jogou metade da massa fora.
Very calming vid. I just don’t understand why 2/3rds or is it, 9/10ths of CZcams’s uploading world choose to shift into this tiny, narrow, vertical aspect ratio following the vid’s previous, landscape mode. Sheesh! I really don’t think that it brings anything artistic to the party; what - - - so - - - ever. Good background music choice.
It would take days to make. 🙄🙄🙄
it is a bit lengthy 😢 but just have to make the dough the night before
Too slow.