Salted caramel cruffin
The Salted Caramel Cruffin combines the flaky texture of a croissant with the shape of a muffin, filled with rich salted caramel. This indulgent pastry is perfect for any occasion, featuring a delightful layering technique with a homemade caramel filling.
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.
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!
Salted caramel cruffin FAQ:
Bake the cruffins in a preheated oven for 20-25 minutes, or until they are golden brown and puffed up.
The cruffins are done when they are golden brown on top and have puffed up nicely. You can also check for doneness by inserting a toothpick; it should come out clean.
You can use all-purpose flour as a substitute, but the texture may be slightly different. Consider adding a bit of vital wheat gluten to improve elasticity.
Yes, store leftover cruffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. Reheat in the oven to restore flakiness.
If your caramel is too hard after cooling, gently reheat it over low heat while stirring to loosen it up. Add a splash of heavy cream if needed to adjust the consistency.
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.
Nutrition per serving
8 ServingsCalories 370kcal
Protein 3.17g
Carbohydrates 40g
Fiber 0.62g
Sugar 24g
Fat 24g
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