Cruffin is a mixture of croissants and muffins. The cake was created in Melbourne, Australia in 2013. The croissant dough is baked in muffin tray, so we get a lovely leafy crispy cake. It can be filled up with various fillings, and in this recipe we show a basic version of this treat.
- Dissolve the Yeast in a few spoonfuls of water. Sift in the flour and set 4 spoonfuls of it aside. Add Sugar, Salt, Milk, Water, Egg and finally the dissolved Yeast. Mix together the ingredients by hand or with a wooden spoon and then work the dough well before adding the remaining Flour.
- Once the dough has been formed, gradually add Flour spoon by spoon until the last one. Add Butter, add the remaining Flour and finish kneading. Form the dough into a ball.
- Cover the dough and leave it rise for 45 minutes.
- Divide dough into 8 equal pieces of about 100g and form the balls and leave them covered for 20 min
- Use the rolling pin to thin out the dough into 35x15cm rectanglee, grease the dough with softened Butter 25-30g and wrap into cylinder about 20 cm in length
- Cut each roll through the middle all the way down. Each halves first twist the end then roll up in a circle and again twist the end then place it in the muffin tray. The cut part of the roller should be outside
- Place the rolls on the muffin tray greased and floured. So prepared CRUFFINS leave to rest covered for 45 minutes before baking.
- Bake in a preheated oven for 15minutes; electric oven at 220°C or 428°F and gas oven mark 7
- Put the Cruffin on a lattice base to cool