Half croissant, half muffin: easy cruffin recipe

published on 9 March, 2018 at 09:56
A dessert that combines the croissant dough and the muffin shape, very simple to make
 
Ingredients:
225g manitoba flour
225g 00 flour
75g softened butter, cut into pieces
250ml lukewarm water
10 gr fresh yeast
1 pinch salt
30g sugar
 
Make the dough, cut it into wedges and then insert it in the pasta machine: roll it up, make a cut in the center, as shown in the video, and place in the muffin pan. Bake in the oven at 200°C (400°F) for 10 minutes, then lower the temperature to 180°C (360°F) and bake until golden brown.
 
Video: https://www.youtube.com/watch?v=SnamQi36gtQ
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