Ingredients
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dough
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2 egg
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120 ml milk
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450 g wheat flour
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7 g active dry yeast
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50 ml butter
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100 g sugar
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1/3 teaspoon of vanilla
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1/3 teaspoon of salt
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filling
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100 g butter
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50 g dried cranberries
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40 g dried cherries
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50 g raisin
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100 ml rum
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2 tablespoons of chopped almonds
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glazing
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1.5 teaspoon of gelatin
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180 g sugar
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2+4 tablespoons of water
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1 teaspoon of lemon juice
Directions
The cruffin is a delightful pastry that perfectly marries two beloved baked goods: the flaky, buttery croissant and the soft, sweet muffin. Originating in San Francisco, the cruffin was created as a playful twist on traditional pastries, and it quickly became a viral sensation due to its irresistible combination of textures and flavors.
In this recipe I use dried fruits soaked in rum, thanks to this soaking they seep out all the aromas of this noble drink with a chocolate flavor.
I often make cruffin for Easter; it has become a tradition and a wonderful treat for family and friends.
Steps
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1
Done
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preparation of raisins, dried cranberries and cherries1. In a small bowl, soak the raisins, dried cranberries and cherries in rum for at least 1 hour. |
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2
Done
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The dough1. Take a large container, break the eggs into it, add sugar, vanilla and salt, beat well with a whisk until the sugar is almost dissolved. |
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3
Done
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preparing the Cruffin1. Roll out the dough to a thickness of 3-4 mm. Evenly grease the dough with soft butter (100 g). |
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4
Done
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making glaze for craffin1. Pour 1.5 teaspoons of gelatin into a bowl, add 2 tablespoons of warm water, mix, wait until the gelatin swells. Bon appetit! |
