You probably already got it from the name, Cruffin is a combination of a croissant and muffin. My family nominated it to be one of the best desserts they’ve ever tasted. The dough is so delicious and can be used for danish or danish rolls as well.
Thank you for the recipe and inspiration @bennys_baked.
I adjusted the original recipe by adding sourdough starter to it and lowering the amount of yeast.
Danish Dough (for 12 cruffins)
- 500 g bread flour (protein 12-13%)
- 100 g water
- 110 g milk
- 60 g sugar
- 60g sourdough starter on it’s peak
- 1 egg
- 10 g salt
- 3g instant yeast
- 40 g butter at room temperature
- 250 g roll-in butter (pastry butter with 82% fat or more)
- 250 g heavy cream
- 250 g milk
- 100 g egg yolk
- 100 g sugar
- 20 g corn starch
- 10 g plain flour
- 1 vanilla bean
- 1/2 cup frozen tart cherries
- 3 tbs sugar
- 1 tsp cornstarch
- Zest of 1 orange
- 1/2 cup of orange juice
- Dissolve yeast in water and milk mixture add sourdough starter, add an egg, sugar, salt and all flour. Mix by hand , or on a slow speed of your mixing machine. Add soft butter. There’s no need to develop strong gluten. Dough can remain little lumpy. Gluten will develop by itself overnight.
- Cover in plastic wrap, put in the fridge until next morning.
- Learn how to make sourdough starter from scratch here.
- Prepare butter for rolling. Butter has to be playable (temperature about 64F/18C), use parchment paper to roll it into a block, about 7×9 inches/18x25cm each side), transfer it to chill in the fridge for 15 minutes before rolling.
Please note, the butter shouldn’t be too cold, or too warm: If its too cold, then during lamination, it will start to break into pieces. if its too warm it will melt in between the layers.
- Remove the dough from the fridge. Roll it as a rectangular 12×31 inches/30x80cm
- Place butter block inside the dough, the way it showed on the picture.
- Seal the edges, to let butter stay inside.
- Start rolling by pushing the butter from 1 side to another (lengthwise).
- Cut the edges. Place on top of the dough. It will release the tension during rolling
- Fold the dough as a letter(1st single fold).
- Turn the dough 90 degrees, and continue rolling lengthwise. Cut the edges, put them aside, fold the dough as a letter(2nd single fold)
- Cover the dough, transfer it to the fridge for 1 hour.
- Remove the dough from the fridge.
- Roll it in a rectangle with sides about 12×20 inches /30x50cm.
- The dough should be 4-5mm thick.
- Cut the dough in strips about 1×3 inch/3x9cm.
- Shape them as shown in the picture as a roll, pinch the sides under.
- Place each shaped cruffin into cruffin mold or big muffin mold.
- Poke a hole in a center of each cruffin with your finger.
- Note: at this point you can transfer covered shaped cruffins to refrigerator until 9-10pm, then you can remove them and let them proof overnight at 68-72C/20-22C. And you’ll be able to bake fresh cruffins for breakfast.
- Cover cruffins and let them proof for about 4-5 hours at 74-78C / 24-26C until they double in volume.
- Preheat the oven to 375F.
- Bake cruffins for about 25-30 minutes until golden brown.
- Meanwhile prepare the pastry cream by preheating milk and cream on low heat.
- In separate bowl combine yolks, sugar, flour and cornstarch, mix until no lumps remain.
- Temper yolk mixture with warm cream mixture, whisk, put it back to a low heat. Keep stirring constantly, until the cream will get thicker, add vanilla paste or vanilla bean.
- Let cool down.
- Cook frozen cherries over low heat, until juice will start to appear. Add orange zest and orange juice.
- In separate bowl mix cornstarch and sugar. Add to a cherry mixture. Continue cooking over low heat snd stirring constantly until compote will get thicker.
- Let cool down.
- Fill cruffins with pastry cream first, then top with cherry compote.