Almond And Raspberry Cruffins
About Almond And Raspberry Cruffins
A cruffin is simply a hybrid of a croissant and muffin. The concept has been around for a couple of years now as a natural replacement for the cronut.
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Recipe Time & More
Ingredients
- 300 gm All Purpose Flour
- 50 gm Unsalted Butter melted
- 50 gm Sugar
- 6 gm Yeast of dry
- 1/2 tsp Salt or as per taste
- 140 ml Warm Water degrees celsius
- 150 gm Unsalted Butter soft
- 50 gm Unsalted Butter
- 50 gm Castor Sugar
- 50 gm Almonds ground
- a drops Almond Extract
- 100 gm Raspberry Jam
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Instructions
- part 1 _ Dough Making- In a large bowl, combine all of the dough ingredients together,except soft butter. Mix everything together; then knead for a couple of minutes (nearly 15 minutes) into a smooth ball.
- Cover with plastic wrap and let rest for 1 to 2 hours at room-temperature. It should expand and get double in volume.
- Part 2 _ Layering- Divide the dough into 6 equal portions. Make balls, cover and let rest for 10 minutes over kitchen counter.
- Cover five portions lightly with plastic wrap. Lightly dust the portion you’re working with and using a rolling pin, roll it out to 1/4 inch thickness. Be careful not to break the dough while rolling.
- Part 3 _ Shaping- Now with your fingers, gently rub a thin layer of the room-temperature butter (has to be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges.
- Once finished, start rolling the dough from one end to the other, as tightly as you can, into a firm log.
- Now, cut the log in half length-wise with a floured knife.
- Then with the cut-side facing outward, twirl it into a semi-knot and tuck the ends underneath itself (*do not make them too tight, because they need a bit of room to expand*). Place the knots inside buttered muffin-pan.
- Cover the pan loosely with plastic wrap and let proof at room-temperature for 1 ~2 hours until fully doubled in size.
- Part 4 _ Baking- Bake in a preheated oven at 400F/200C, for 18-20 minutes until puffed and golden browned.
- Part 5 _ Filling- To make the filling, beat together all the ingredients except raspberry jam. Set aside until needed.
- Let cool completely on a cooling-rack. Spoon the almond butter cream into a piping bag fitted with 5mm nozzle. Push the nozzle into the middle of the cruffin and squeeze. Dust the cruffins with icing sugar and add a spoonful of raspberry jam on top.
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6 Comments
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What a delicious recipe! Thanks for posting.
This is exactly what I was looking for!
Hi Divya, its beautifull recipe. I have few queries since I want to give it a try. In the ingredients list can you seperately mention serial numberwise the ingredients for dough making, rolling and filling. Thanks in advance. Please do visit my recipe also.
Such a great recipe! Can’t wait to try it.
Wow, this looks fantastic!
Such a tempting dish! Thank you.