Steps to Prepare Homemade Cruffin (Without pasta machine)

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Steps to Make Homemade Cruffin (Without pasta machine). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cruffin (Without pasta machine), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cruffin (Without pasta machine) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cruffin (Without pasta machine) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cruffin (Without pasta machine) estimated approx 30’.

To get started with this particular recipe, we have to first prepare a few components. You can cook Cruffin (Without pasta machine) using 11 ingredients and 14 steps. Here is how you can achieve that.

A cruffin is a hybrid of a croissant, a popular French pastry, and a muffin. The pastry is made by proving and baking laminated dough in a muffin mould.

Ingredients and spices that need to be Prepare to make Cruffin (Without pasta machine):

1. A. 450 g all purposes flour
2. 240 g whole milk
3. 10 g instant dry yeast
4. 100 g soft & cubed unsalted butter
5. 50 g sugar
6. 15 g honey
7. 10 ml vanilla extract
8. 1 tsp salt
9. B. 100 g unsalted butter for room temperature
10. Powder sugar for dusting
11. Egg wash: 1 egg +15ml water

Instructions to make to make Cruffin (Without pasta machine)

1. In a stand-mixer bowl with dough-hook (or large bowl with hand-held mixer with dough-hooks), mix together all ingredients exept butter and knead until conpletetly incorporated. Add butter and mix until the dough is extremely smooth and elastic.
2. Cover with plastic wrap and let rest for 40 ~ 45 min room-temperature until double in size.
3. Transfer the dough to a lightly floured surface divide in to 12pcs. (72g *12) - I used 4 pans (6 holes). Cover and rest 10’.
4. Roll out the dough as thin as possible. You can use pasta machine for better result.
5. Gently rub a thin layer of the room-temperature butter (has to be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges.
6. Wrap into roll.
7. Cut the roll along.
8. Twirl it into semi knot.
9. Place the knots inside buttered muffin-pan.
10. Cover the pan loosely with plastic wrap and let proof at room-temperature for 1- 2 hours until fully doubled in size. Egg -wash the doughs.
11. Bake in a preheated oven at 400F/200C, for 25 min until puffed and golden browned.
12. Let cool slightly on a cooling-rack, then dust with powdered sugar.
13. How lovely a cruffin is
14. Love it!

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