How can something do small have such BIG flavor? The magic of BUTTER!
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CRUFFIN MUFFIN -CROSS BETWEEN A CROISSANT AND A MUFFIN 🤤🤤🤤🤤
Thanks for giving the wonderful idea @thefrontiermama @mollyjwilk @turner.farm 🤍🤍🤍🤍🤍🤍🤍
Dough:
2 ¼ cups white Kamut flour or 2 ½ cups all purpose flour
2 Tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon French gray coarse salt
½ cup butter, softened
1 cup milk
½ cup discard, cold from the fridge
Butter Block:
1 ½ cups butter, cold
Ground Cinnamon for dusting on the butter
Cinnamon/Sugar mixture
Mix:
½ cup sugar
2 teaspoons ground cinnamon
Glaze:
(Same one as the pumpkin pull apart bread )
3 Tablespoons cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
Milk or cream enough to make glaze consistency
1. Mix the dough ingredients together with a Danish dough hook or a spoon. Bring dough together and knead for 5 minutes. Place the dough in a bowl and cover with plastic wrap. Put in freezer for 20 minutes. Meanwhile start the butter block.
2. Butter Block: Use the 1 ½ cups cold butter and roll out inside a piece of parchment paper into a rectangle. Look at my highlight on Cruffin. Chill 10 minutes.
3. Remove the dough from the freezer and roll out to a long rectangle about ¼ inch thick, just a little bit larger than the block of butter. Place the butter block on the dough so you can wrap the dough around the butter. Sprinkle generously with cinnamon. Bring the ends in to meet in the middle, then fold over onto itself.
4. Roll the dough into a rectangle again. Bring the ends in to meet in the middle, then fold over onto itself.
5. You can chill at this point if the dough is getting warm and the butter hot. If not, continue.
6. Roll out again to ¼ to ½ inch thick rectangle and cut in half. Cut into about 1-inch strips.
7. Roll each strip up and place in greased muffin tins.
8. Cover with a towel and let rise for 30 to 45 minutes.
9. Bake at 400 degrees for about 17-20 minutes. Check to see if they are light brown on the bottom, if so they are done.
10. Roll warm into cinnamon/sugar mixture.
11. Glaze if desired.
xo
Note:
Use the FRENCH BAGUETTE CROISSANT BABY recipe on my other reel if you don’t want to use discard.
Негізгі бет Croissant Muffin Cinnamon Rolls - The Cruffin
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