Cruffins - Muffin and Croissant Hybrid
A delightful combination of muffins and croissants, perfect for any occasion.
Equipment
- Muffin pan
- Whisk
- Cheese Grater
Ingredients
- 600 g flour
- 2 eggs
- 100 g soft butter
- 90 g sugar
- 0.5 tsp salt
- 250 ml milk
- 2.5 tbsp dry yeast
- 45 g cocoa powder
- 105 g sugar
- 60 g flour
- 50 g butter
- 150 ml milk
- 100 g dark chocolate
- 1 pinch salt
Instructions
- Mix together the flour, eggs, butter, sugar, and salt. Stir the yeast into the lukewarm milk before adding it to the flour mix. Knead until it no longer sticks. Cover and leave it to stand for an hour in a warm place.
- In a pan, combine cocoa powder, sugar, butter, flour, and milk. Heat and grate dark chocolate into the mix. Add a pinch of salt. Mix until smooth and viscous. Pour into a bowl and let it cool.
- On a floured surface, roll the dough into a circle. Spread the filling evenly, leaving a margin around the edges. Fold two opposite sides into the middle, then fold one half over the other. Roll out again, fold in half lengthways, and repeat. Roll out one more time, fold long edges into the middle, and shape into a roll. Cut into pieces about 1 inch long.
- Place portions upright in a greased muffin pan. Bake for 25 minutes at 340°F in a convection oven.
VIDEO
Notes
Tip: Try making the cruffins with a coconut or strawberry filling.