Tuesday, September 22, 2020

Cruffin with Cinammon
Source: Foodim


Makes 8 ⁠
5g fast action yeast ⁠
160g scalded and tepid milk ⁠
300g white bread flour ⁠
30g caster sugar ⁠
6g salt ⁠
25g butter ⁠
150g soft salted butter ⁠
100g caster sugar ⁠
Cinnamon ⁠

Mix the yeast with the milk, until the yeast is dispersed, set aside. ⁠
Place the flour in a bowl add the salt and sugar then rub in the butter. ⁠
Pour in the yeasty liquid, bring the dough together, briefly and lightly knead until just smooth. ⁠
Cover and leave to rest until doubled in size. ⁠
Once doubled in size, cut the dough in half. ⁠
On a lightly floured surface, roll each piece into a thin and long rectangle. ⁠
Brush each rectangle with a generous layer of softened butter, divide the dough in half, you should now have 4 pieces. Scatter the dough with cinnamon and caster sugar, starting from the bottom roll the dough up into a sausage shape. ⁠
Cut each piece of rolled dough lengthwise, you should now have 8 pieces. ⁠
Take one half and roll it into a spiral, with the cut-edge up. ⁠
Place into a well-greased non-stick muffin tin. ⁠
Repeat with the rest of the dough. ⁠
Cover the cruffins in cling film and leave to rise for around 1 hour. ⁠
Preheat the oven to 180°C fan, bake for +\- 25 minute until golden, turning the tray if needed. ⁠
Leave to cool for around 10 minutes, remove from the pan and place onto a cooling rack. ⁠

Dust with cinnamon icing sugar, drizzle with glace icing and top with chopped nuts or brush with warm apricot jam and sprinkle with nibbed sugar to make them shiny.⁠
Copyright © 2020 Ovie Ober-Marbun