Custard cruffins: the easy recipe to make them at hme

Name: Custard cruffins: the easy recipe to make them at hme
Uploaded: 2022-09-01T08:25:00Z
Duration: PT318.735S
Channel: Food Inspiration

published on 1 September, 2022 at 10:25

This easy cruffin recipe is a cross between a croissant and a muffin. The result is amazing.

INGREDIENTS

150ml (1/2 cup) of milk

120ml (1/2 cup) of water

25g (2 1/2 tbsp) of fresh yeast

50g (1/4 cup) of sugar

Vanilla essence

500g (4 cups) of flour 00

8g (1/2 tbsp) of salt

250g (1 cup) of butter + 60g (1/4 cup) for the dough

Custard for the filling

Powdered sugar

METHOD

In a bowl add the milk, water, yeast, sugar, and vanilla essence, and mix.
In another bowl with flour pour the previously prepared mixture and salt and start mixing with the fork. When all is well-combined start kneading the mixture until the dough is created. Let it rest for 20 minutes.
After 20 minutes gradually add the butter and knead the dough until the dough absorbs all butter and comes smooth. Let it rest for 10 minutes.
After 10 minutes knead the dough for a while, transfer it to the bowl and cover with cling film. Let it rise for 1 hour.
Meanwhile, prepare the butter. Take the cold butter and place it on the parchment paper previously prepared by drawing the rectangle 18x25cm. Cover with another parchment paper. Fold the parchment paper along the lines and spread it with the rolling pin covering all the surfaces. Transfer to the fridge for 12 hours or overnight.
After time has elapsed transfer the dough to the working surface and slightly press it to create a rectangular shape. Cover with cling film and transfer to the pan. Transfer to the fridge for 8-12 hours or overnight.
Remove the dough and butter from the fridge. Start pressing the dough with the rolling pin and roll the dough out to the size of 25x36cm. Place the prepared butter on the dough and fold the edges of the dough to close the block of the butter.
Cut both sides of the dough with the knife. Start by rolling the dough vertically to the size of 80cm. Fold the dough and repeat the process with the rolling one more time. Cover the dough with parchment paper and let it rest in the fridge for 1 hour.
After one hour roll out the dough on all sides to the 50x30cm. Cut the dough vertically in half and make the horizontally strips 3cm.
Transfer the strips to the baking tray covered with parchment paper and transfer to the fridge for 30 minutes.
After time has elapsed stretch the strips a little bit and place strip one on top of the other with an offset of about a centimeter. Press the bottom part with your fingers.
Roll the strips of the dough one after the other and begin the roll. Seal every strip well with the hands closing the bottom part.
Transfer the cruffins into the muffin mold and let them rest for 1 hour.
After one hour brush the cruffins with milk and bake in the oven at 200°C/392°F. 5 minutes and 30 minutes at 170°C/338°F.
Fill the cruffins with custard and decorate with powdered sugar.

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