Cinnamon Cruffin
by
Fort Negen
This cinnamon cruffin is always a success! It's super rich due to the extra cinnamon butter.
It works well for breakfast, brunch, lunch, and coffee time. Serve it warm with ice cream or a warm fruit, drizzled with crème fraîche mixed with honey.
You can also make cinnamon or cardamom knots with this recipe as well. When you have only some left, use them to make a bread pudding, it's delicious.
- Level
Advanced
- Cooking
18h+
- Overral
20h
- Ready
Butter
to greaseCinnamon Powder
1 cupEgg
1Whole Milk
1tbspWhite Sugar
1 cup
Croissant Dough
All-Purpose Flour
500gUnsalted Butter
320gFresh Yeast
11gWarm Whole Milk
140mlWhite Sugar
60gAll-Purpose Flour
To dustSalt
12gWarm Water
140ml
Cinnamon Butter
Softened Butter
1 cupCinnamon Powder
2tbspGround Coffee
1tspWhite Sugar
¼ cupSalt
4g
Equipment
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Rolling Pin
Stand Mixer
Paddle Attachment
Butter
to greaseCinnamon Powder
1 cupEgg
1Whole Milk
1tbspWhite Sugar
1 cup
Croissant Dough
All-Purpose Flour
500gUnsalted Butter
320gFresh Yeast
11gWarm Whole Milk
140mlWhite Sugar
60gAll-Purpose Flour
To dustSalt
12gWarm Water
140ml
Cinnamon Butter
Softened Butter
1 cupCinnamon Powder
2tbspGround Coffee
1tspWhite Sugar
¼ cupSalt
4g
Equipment
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Rolling Pin
Stand Mixer
Paddle Attachment
Cinnamon Cruffin
Fort Negen
Add 140ml of warm whole milk, 140ml of warm water and 500g of all-purpose flour to a stand mixer bowl
Add 60g of white sugar and 12g of salt
Add 40g of softened, unsalted butter and 11g of fresh yeast
Mix with the dough hook attachment on low speed for 4m until the dough comes together and forms a ball
Mix the dough on medium-high speed for 6m until the dough becomes smooth and elastic
Place the dough on a clean work surface and shape it into an approximate square
Place the dough on a baking tray with parchment paper and cover it with cling film. Place it in the refrigerator for 12h to rise
Place 280g of softened, unsalted butter on a sheet of parchment paper. Form a rectangle that is about 1cm thick. Reserve in the refrigerator
Remove the dough from the refrigerator. Dust it with all-purpose flour and place it on a floured surface. Remove the paper and dust the other side of the dough
Roll the dough into a 26cm x 26cm square
Dust the butter with all-purpose flour and roll it until the rectangle is 25cm long
Place the butter in the center of the dough. Fold the dough to meet in the middle, without overlapping
Roll the dough, lightly pressing it with only forward and back movements to make a narrow rectangle
Fold one end of the dough in about 5cm. Fold the ether end, slightly overlapping the first fold. Fold the dough in half and rotate it. Roll it with light pressure to press the folds together
Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it
Take the dough out of the refrigerator and let it warm up to room temperature. Lightly dust it with all-purpose flour and roll it back and forth. Apply light, even pressure until it is 1cm thick
Fold the dough in thirds and roll it with light pressure to press the folds together
Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it
Add 1 cup of softened butter, ¼cup of white sugar, and 1tsp of salt to a stand mixer bowl
Add 2tbsp of cinnamon powder and 1tsp of ground coffee
Whip with the paddle attachment on medium-low speed for 10m, scraping down the butter periodically until it gets fluffy
Transfer to a clean bowl. The cinnamon butter is ready
Roll the dough, using light pressure, into a 1cm thick 20cm x 110cm rectangle. The croissant dough is ready
Cover the whole dough with a thin layer of the cinnamon butter
Roll the dough horizontally
Cut the roll into 3cm thick pieces
Melt butter and grease the muffin pan generously
Preheat the oven to 240°C
Transfer the cruffins to the muffin pan, leaving room for them to grow without touching each other during proofing. Mix 1 egg with 1tbsp of milk to make an egg wash and brush the cruffins
Proof the cruffins draft-free for 2h at an ideal temperature of 25°C. You should be able to tell if they are ready by carefully shaking the muffin pan and seeing if they wiggle a bit
Give each cruffin a second brush with the egg wash and bake them for 11m at 200°C until slightly golden
Turn the heat to 220°C and bake them for another 4m. This changes per oven, so make sure to bake for at least 15m total until cooked through and golden brown
While still hot, roll the cruffins in a mixture of 1 cup of sugar and 1 cup of cinnamon powder. The cinnamon cruffins are ready
Enjoy!