Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cruffins. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Cruffins is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Cruffins is something which I’ve loved my whole life.

This cruffin recipe will give you a light, flaky pastry, perfect for breakfast or brunch. Their version features a gigantic cruffin with a variety of fillings and toppings, and they're currently on my travel. Cruffin is a hybrid of croissant and muffin, that is, a dough that would be used to make a croissant There are an endless number of truly original fillings to enjoy in a cruffin. Who was the creator of this.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook cruffins using 7 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Cruffins:

1. Make ready 1-1/2 cups whole milk (12 oz/339 g)
2. Make ready 1/4 cups white Sugar (50 g)
3. Take 1 Tbsp + 1 tsp sea salt (15 grams)
4. Get 4-1/4 Cups all purpose flour (510grams) plus more for the butter block and rolling
5. Take 1 cup + 6 Tbsp butter (310grams)
6. Get White Sugar for rolling
7. Prepare For the dough

Cinnamon Sugar Cruffins are flaky, sweet croissant muffin hybrids. The cruffin is a pastry creation from San Francisco bakery, Mr. Holmes Bakehouse (the cruffin is based on an old French pastry), co-owner and pastry chef Ry Stephen claims to have brought it to San Francisco. Cruffins by Greek chef Akis Petretzikis.

Instructions to make Cruffins:

1. In the bowl of the stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Whisk them together to combine, then pour in the milk while the mixer runs on low speed. Continue to mix until all flour is incorporated, then turn it up to medium speed and mix until smooth and elastic, about 5 minutes
2. Place dough in a clean bowl, cover with a kitchen towel and let it rise for about an hour, or until slightly puffy and soft. Place in the refrigerator for at least an hour, or over night if you can.
3. Prepare two pieces of parchment paper lay one on your work surface and sprinkle it generously with flower. Lay out your butter on the flower parchment it should be cold but not completely firm, or it will just break up into chunks. If you’re using sticks, cut them in half lengthwise and lay them side-by-side
4. Sprinkle the top of the butter generously with flour, lay the other sheet of parchment on top and gently bash it/roll out with the rolling pin until it is about 8”x8”. Set it in the refrigerator until dough is ready
5. To laminate the dough:
6. On a floured surface roll out the door into a square about 10“ x 10“ then lay butter block on top at an angle so that you have a diamond on top of the square. Pull the edges of the dough up and around the butter pinching at the seams to seal it in
7. Next take your rolling pin and gently tap up and down along the dough beginning to spread out the butter and pushing it out into a more rectangular shape. Gently roll the door into one direction strokes (not going back-and-forth over it) until you have a rectangle measure 18”x 10“. fold one third of the end of the rectangle over the center and follow with the other end. The dough will be folded like a letter. Wrap it in plastic wrap and place it in the refrigerator for about 30 minutes
8. Remove the rolling/folding/refrigerating process repeat 3 times then your dough is ready to shape
9. To Shape the Cruffins
10. Begin by cutting the dough in half instead shaping like a traditional croissant, roll each half of dough into rectangles a bit larger than 8’ x 15” keeping the edges as straight as possible. Trim off any uneven edges then cut them into 1” strips lengthwise so that you have 8-1” wide strips that are 15’ long.
11. Roll each strip into a spiral, wrapping the end over the top and then securing it underneath. Place each roll into a muffin tin, then place in a clean plastic bag to rise, tucking the ends of the bag under to protect the dough from drafts. Allow them to rise for 1-1/2-2 hours, or until the dough is soft and puffy.
12. Bake at 425 for about 5-8 minutes then turn it down to 375f and continue to bake for another 20-25 minutes, or until the edges are deep golden brown. Remove them from the oven, and allow them to cool so that you can handle them without burning your fingers. Roll the warm cruffins in white sugar, then fill or top if desired. These best the day they are baked.

Holmes Bakehouse (the cruffin is based on an old French pastry), co-owner and pastry chef Ry Stephen claims to have brought it to San Francisco. Cruffins by Greek chef Akis Petretzikis. A wonderful, quick and easy recipe to make buttery flaky and extremely delicious croissant-muffins known as cruffins! КУЛИЧ КРАФФИН Новый рецепт ПАСХАЛЬНЫЙ КУЛИЧ - Easter Cake Cruffin recipe - BÁNH GIÁNG SINH ngàn lớp. I saw a post by SFist early last week about the new "cruffin" craze sweeping SF (a friend had posted. Cruffins is taking order for mother's day come instore to check our catalogue or have a look on the Cruffins website to view it there.

So that is going to wrap this up with this special food cruffins recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!