Ingredients
The dough
- 110 milliliters (3.7 fluid ounces) milk
- 7 grams (0.25 ounces) dry yeast
- 80 grams (2.8 ounces) sugar
- 1 large egg
- 2 large egg yolks
- 350 grams (12.3 ounces) all-purpose flour
- 1 teaspoon vanilla sugar
- 2 milliliters (0.07 ounces) vanilla extract
- 0.5 teaspoon salt
- 40 grams (1.4 ounces) butter
The filling
- 60 grams (2.1 ounces) butter
- 150 grams (5.3 ounces) dried apricots
- 100 grams (3.5 ounces) light raisins
- Almond flakes (optional)
Equipment
- Mixing Bowl:
Essential for combining your ingredients. Choose a large one to avoid spillage.
- Sifter:
Helps to aerate your flour, making for a lighter dough.
- Stand Mixer with a Hook Attachment:
Makes kneading a breeze and ensures your dough is mixed to perfection.
- Rolling Pin:
For rolling out the dough; a smooth, even roll contributes to the perfect cruffin texture.
- Baking Sheet:
Ideal for holding your cruffin rolls before they get baked into flaky perfection.
- Paper Molds:
Keep your cruffins in shape while baking and make serving easy.
- Cling Film:
Useful for covering the dough during its rising period to ensure it stays moist.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
Step 15
Servings
Variations
Faq
- Why didn't my dough rise?
Ensure your yeast is fresh and your environment is warm enough for yeast activation. Room temperature should ideally be around 75°F (24°C).
- Can I use instant yeast instead of dry yeast?
Yes, you can! Just mix it directly with the dry ingredients, no need to activate it in milk first.
- How do I know if I kneaded the dough enough?
The dough should be smooth and elastic. If it easily stretches without tearing, you've done it right!
- What's the best way to cut the dough roll?
Use a sharp knife or kitchen scissors to make clean cuts. This helps keep the filling intact.
- How can I avoid over-baking the cruffins?
Keep a close eye on them after the initial 10 minutes. Use a toothpick to check; it should come out dry when inserted into the dough.
- Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight. Just let it come to room temperature before continuing with the recipe.