Salted caramel cruffin
Indulge in the ultimate pastry hybrid with our Salted Caramel Cruffin recipe. Flaky bread flour dough, rich buttery layers, and a luscious caramel filling, all with a hint of salt. Perfect for a decadent breakfast or a sweet treat!
Cook time 35 min
Prep time 120 min
Ingredients:
1 cup bread flour1 tsp yeast
1 dash salt
1 cup water
1 cup butter
1 cup sugar
The Salted Caramel Cruffin is a delightful fusion of a croissant and muffin, offering the flaky layers of a croissant with the convenient shape of a muffin. This indulgent pastry is filled with rich salted caramel, making it a perfect treat for any occasion. Follow this recipe to create your own batch of irresistible cruffins at home.
Instructions:
- Gradually add the water to the dry mixture, stirring continuously until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- If you have a stand mixer with a dough hook, you can use it to knead the dough for about 6-8 minutes.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
- Allow it to rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- Place the chilled butter rectangle in the center of the rolled-out dough.
- Fold the dough over the butter, enclosing it completely. Make sure the edges are sealed.
- Roll out the dough-butter package into a long rectangle.
- Fold the rectangle into thirds, like a letter. This is the first fold.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- Remove the caramel from the heat and carefully pour in the heavy cream while stirring continuously (be cautious as it will bubble up).
- Stir in the sea salt and vanilla extract until the mixture is smooth.
- Let the caramel cool to room temperature.
- Cut the dough into long strips, about 1.5 inches wide.
- Roll each strip into a tight spiral and place them into the prepared muffin tin.
- Allow the shaped cruffins to rise slightly while the oven preheats, for about 10-15 minutes.
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up.
- Remove the cruffins from the muffin tin and let them cool on a wire rack.
- Optionally, drizzle any remaining salted caramel over the top before serving.
Tips:
- Use cold butter: Ensure your butter is cold when incorporating it into the dough. This helps to create flaky layers in the cruffin.
- Don't overmix: Mix the dough until just combined to avoid overworking it, which can make the cruffins tough.
- Chill the dough: Letting the dough chill in the refrigerator helps the gluten relax and makes it easier to roll out, which contributes to creating distinct layers.
- Even rolling: Roll out the dough evenly to ensure consistent layers, which help the cruffins rise properly and achieve a flaky texture.
- Proper yeast activation: Make sure your yeast is properly activated in warm water. The water should be around 110°F (43°C) to activate without killing the yeast.
Voila! Your homemade salted caramel cruffins are ready to be enjoyed. These flaky, buttery pastries with a luscious salted caramel filling are sure to impress. Serve them warm for the best experience and watch as they disappear quickly. Bon appétit!
Nutrition per serving
8 ServingsCalories 370kcal
Protein 3.17g
Carbohydrates 40g
Fiber 0.62g
Sugar 24g
Fat 24g
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