Cruffins

Cruffins topped with mascarpone cheese frosting

Baked and dusted with icing sugar

After proofing

For 2nd Proofing

Slit Cinnamon Layer

Slit length wise

Rolled Length wise

Butter Layer

Dough After proofing

Ingredients:

All purpose flour - 1 cup
Wheat flour - 1 cup
Sugar - 2 tsp
Salt - 1/2 tsp
Active dry yeast - 1/2 + 1/8 tsp
Unsalted butter  - 2-3 tbsp
Vanilla Esc - 1/2 tsp
Milk - 1/2 cup + 2 tbsp
Icing Sugar - 3 tbsp
Mascarpone Cheese Frosting - 3 tbsp

Method:

• Boil milk till it luke warm.
• Add a tbsp of butter and vanilla esc and mix well.
• Take 1/2 cup from this and set aside.
• In a bowl add in yeast, sugar and 1/2 cup luke warm milk.
• Set this aside to activate.
• In other bowl add in flour, salt and milk mix.
• Add in the activated yeast and mix well.
• Make a dough and set aside for an hour to proof.
• Once done, punch the dough and divide it to equal balls.
• Take a ball and roll it to an oval shape.
• Spread a layer of butter and roll it tight.
• Slit it length wise as in picture.
• Roll it and place in greased muffin tin.
• In other rolled out ball add cinnamon and sugar mix.
• Repeat the same step as we did with butter layer.
• Brush the top of cruffins with butter.
• Set the muffin tin aside for second proof.
• Bake this in a preheated oven (OTG) at 180°C for 18-20 mins.
• Apply butter on top and bake for 2 more mins.
• Once done, remove from tin and dust with icing sugar.
• Yields 10 cruffins.

Note:

• I dusted few with icing sugar.
• For other batch I topped them with mascarpone cheese frosting.
• You can also make a hole in center of cruffin and fill jam/chocolate ganache.