Description
Golden spirals of laminated dough reveal crisp, honeyed layers that melt in your mouth, while a ribbon of cinnamon butter and glossy vanilla glaze add a sweet, creamy finish.
Ingredients
- 250 g all-purpose flour
- 30 g granulated sugar
- 5 g instant yeast
- 1 tsp salt
- 120 ml milk
- 1 large egg
- 120 g unsalted butter
- 50 g unsalted butter for filling
- 50 g granulated sugar for filling
- 2 tbsp ground cinnamon
- 100 g powdered sugar for glaze
- 2 tbsp milk for glaze
- 1 tsp vanilla extract for glaze
Instructions
- In a large bowl whisk together flour, granulated sugar, instant yeast, and salt.
- Warm the milk until lukewarm and whisk in the egg, then add to the dry ingredients and knead into a smooth dough.
- Cover the dough and let it rest at room temperature for 30 minutes.
- Roll the dough into a rectangle about 30×20 cm, place 120 g of cold butter in the center, fold the dough over to encase the butter and seal the edges.
- Perform three turns: roll the dough into a long rectangle, fold into thirds like a letter, rotate 90° and rest in the fridge for 20 minutes between each turn.
- After the final rest, roll the dough to about 4 mm thickness and cut into 10×10 cm squares.
- Take each square, roll it diagonally toward one corner to form a spiral, and place spirals into a greased muffin tin.
- Cover and proof the cruffins until doubled in size, about 1 hour.
- Preheat the oven to 190°C and bake the cruffins for 20–25 minutes until golden brown.
- Meanwhile, mix 50 g butter, 50 g sugar, and cinnamon to make the filling and combine powdered sugar, milk, and vanilla for the glaze.
- Once baked, let cruffins cool slightly, then pipe or spoon the cinnamon butter into the center and drizzle with vanilla glaze.
Notes
- Keep the butter and dough cold for distinct flaky layers.
- Resting between folds prevents butter from melting into the dough.
- You can prepare the dough the night before and laminate in the morning.
- Store baked cruffins in an airtight container for up to two days.