Cruffins

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Crumble the yeast into a small bowl and stir with sugar until liquid. Melt 40 g butter in a small pot, add milk and remove from the heat. Put flour, salt, egg and yeast into a mixing bowl. Add the milk and immediately knead into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rest in a warm place for about 45 minutes until the dough volume has doubled.

2. 2

   Cut 200 g butter into thin slices. Knead the yeast dough briefly and roll out into a rectangle (approx. 35 x 38 cm) on a floured work surface. Cover half of the dough surface (approx. 17 x 38 cm) with the butter slices, leaving a margin. Place the other half on top and press the edges well together. Roll out the dough again to a large rectangle (approx. 30 x 35 cm) and fold half of it along the longer middle. Wrap in cling film and chill for about 30 minutes. Repeat the last 2 steps 4 times, but finally put the dough in a cool place overnight.

3. 3

   Cut the dough sheet into 12 equally sized rectangular pieces. Roll out each piece to a long strip (approx. 9 x 33 cm). Spread 125-150 g soft butter on the dough strip and spread. Roll up each strip from the short side. Cut each roll of dough in half lengthwise. Roll up each half from the short side. Place 2 of these rolls ("snails") on top of each other in the greased troughs of a muffin tray (12 troughs). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. (If necessary, line the bottom of the oven with aluminium foil, as fat can leak out).

4. 4

   Take the muffin tray out of the oven and let the cruffins rest for about 10 minutes. Lift them out of the trays and let them cool down on a cake rack. Dust the cruffins with icing sugar.

Nutrition Facts

KCAL
360 kcal

CARBS
27 g

FATS
27 g

PROTEINS
4 g