VANILLA & CARAMEL CRUFFIN Bread Addiction
PREPARATION: TIME: 30 minutes to prepare, 5 hours inactive. In a large bowl, add the eggs, milk, sugar and 2 oz (60 gr) of melted butter (save the rest for later). Beat well. Add the orange zest, salt, flour, and yeast and mix well with a spoon or your fingers. Knead for several minutes, make into a ball.
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Gently push the tip into the top of the cruffin (find a divot or space) and pipe in 1 to 2 tablespoons of pastry cream. Serve the cruffins the day they are made. Cooks' Note.
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You will have 12 pieces of dough. Twist each piece of dough into a spiral so the cut edges face outward. Place in the muffin tin. Cover with plastic wrap and allow to proof at room temperature 4 hours or in the fridge overnight. Preheat oven to 375° F. Add cruffins and reduce oven to 350°. Bake for 25 minutes.
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Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later. Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs.
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Step One: Start by preheating your oven to 400 degrees. Use non-stick cooking spray (with added flour) and spray the muffin pan or use liners. Step Two: Mix the cinnamon and sugar together in a small bowl. Divide the mixture and set aside 4 tablespoons to be sprinkled on top of the cruffins after they are done baking.
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Instructions. For the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Whisk them together to combine. Warm the milk just until it is warm to the touch, and between 90° and 110°F. Add the yeast and let it sit for 5-10 minutes, or until the yeast is foamy.
VANILLA & CARAMEL CRUFFIN Bread Addiction
Instructions. Preheat oven to 400 degrees F. Spray a muffin pan with a non-stick spray and flour, or use muffin liners. In a small bowl, combine the sugar and cinnamon and whisk well. Set aside 4 tablespoons of this cinnamon sugar to be used to sprinkle on the baked cruffins.
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Press the edges of the perforations together to eliminate any visible seams. Create the white chocolate layer: In a small microwave-safe bowl, melt ½ cup of white chocolate chips with ½ teaspoon of peppermint extract. Assemble the layers: Spread the melted chocolate over one layer of croissant dough.
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Let sit for 5 minutes, or until the yeast is activated (bubbling). To the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, and salt. On low speed, add the water-yeast mixture and melted butter. Continue kneading on low for 3-4 minutes, or until the dough is in a ball.
VANILLA & CARAMEL CRUFFIN Bread Addiction
Heat 1 2/3 cups whole milk in the microwave until 85ºF, 30 to 45 seconds. (Alternatively, heat on the stovetop.) Add the warm milk to the flour and butter mixture and mix on low speed for 3 minutes. Scrape down the sides of the bowl. Mix on medium-high speed for 3 minutes more.
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Spread the softened butter onto the sheets. Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine. Sprinkle a small amount of the cinnamon/sugar mixture on top of the buttered sheets. Starting on the long end of the rectangle, roll up the dough tightly into a log.
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In a small bowl, mix the sugar, cinnamon, cardamom, and cloves to combine. On a lightly floured surface, roll out the dough into a rectangle 12 by 20 inches in size. Lightly apply egg wash to the surface of the dough, then sprinkle the spiced sugar evenly over the surface. With one of the longer sides of the dough facing you, use a knife or.
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Preheat oven to 350ºF. Spray a muffin pan with cooking spray and set aside. In a small bowl, combine white sugar and cinnamon. Set aside. Unroll crescent roll sheets. Use a rolling pin to roll each can of dough into a 12×16-inch rectangle. Spread 2 Tbsp of softened butter over each sheet of dough.
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Instructions. Preheat the oven to 400°F and spray a muffin pan with a non-stick spray with flour added, or line the muffin pan with liners. Open up each of the four puff pastry sheets and lay them on the counter flat. Set two aside as they will be placed on top. 2 (17.3oz.) packages puff pastry.
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Dough. Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine. Add water and milk to the flour mix on low until the dough comes together into a rough ball. Add the butter, increase speed to medium-high and continue to mix for 10 minutes.
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Combine the softened butter and cocoa powder in a bowl. Use a spatula or pallet knife to spread the cocoa butter mixture evenly on both sheets of puff pastry dough. Combine the cinnamon and sugar in a bowl. Sprinkle 1 to 1½ Tablespoons of the cinnamon and sugar onto each sheet of puff pastry dough to evenly coat them.