Churro Puff Pastry Muffin

Yields8 Servings
Prep Time1 hr 30 minsCook Time25 minsTotal Time1 hr 55 mins

Ingredients

Yes – not only a donut can fall in love with a croissant – muffins can do that too – in some way ;)

These cruffins are a mix of a flaky fluffy croissant and a muffin – the muffin is basically the shape ;) Forget cronuts – they are fatty fat fat – these cruffins are healthier I would say. They have quite some butter inside to get the fluffy texture – but unlike the cronuts they are not fried. Healthy! Or slightly healthier ;)

 1 ¼ cups (160g) bread flour
 1 ⅛ cups (140g) all-purpose flour
 2 tsp (7g) dry yeast
 ½ tsp salt
 2 tbsp sugar
 ½ cup (120ml) lukewarm water + up to 1/5 cup (50ml) for adjustment
 ¼ cup (50g) butter, at room temperature
 ¾ cup (165g) butter, at room temperature
Preparation
1 Step 1

Before you start making the dough, you should take the butter out of the fridge and leave it somehere to get to room temperature – for at least two hours – I do that normally over night.

2 Step 2

In a large bowl mix flours, dry yeast, salt and sugar until well combined. Add the lukewarm water and knead on low speed for about 2-3 minutes. The dough is a bit tough – if it is not coming together well, add some more water – up to 1/5 cup (50ml). Add the 1/4 cup (50g) of butter and knead on low speed for about 5 minutes. Increase the speed to medium and knead for another 15-20 minutes. You should get a very smooth and elastic dough. Cover with a kitchen towel or plastic wrap and let rise for 40-45 minutes at room temperature. The dough should expand slightly.

3 Step 3

Cut the dough into four equal pieces. While you are working with one piece of dough, cover the rest and set aside. Press the dough in a rectangular shape (should have the width of the pasta machine). With a pasta machine at its thickest increment, feed the dough through the machine. Continue rolling out the dough with the machine until you reach the thinnest increment. You can do that by re-feeding the pasta machine everytime or you connect the ends and make a ring (that is a bit easier). Don’t forget to slightly dust the dough from time to time so it won’t stick to the machine. Avoid any crinkling or folding of the dough during this process, laying it neat and flat on the counter (yes you need some space). Cut the dough strip in half and lay both flat on the counter.

4 Step 4

Add 1/4 of the remaining butter – about 1.4 oz. (40g) – on top of the two dough strips and spread evenly all over the dough all the way to the edges. Use a spatula or your fingers (works best, even though it’s a bit messy). Once finished, start rolling the dough from one end to the other, as tight as possible, into a firm roll. Place that roll on one end of the second buttered dough strip and continue rolling. When done, cut the roll in half lengthwise with a sharp knife. With the cut side facing outward, twirl the half dough roll into a kind of knot and tuck the ends unterneath – they should not be too tight, so the can still expand a bit. Place in a greased muffin tin. Do the same with the other half of the roll and repeat the whole process with the remaining dough. Cover loosely with plastic wrap and let rise for about 45-90 minutes (depends on how fast the yeast works) at room temperature until doubled in size. You can also do the hard work a day in advance and let the cruffins rise over night in the fridge.

5 Step 5

With the cut side facing outward, twirl the half dough roll into a kind of knot and tuck the ends unterneath – they should not be too tight, so the can still expand a bit.

6 Step 6

Place in a greased muffin tin. Do the same with the other half of the roll and repeat the whole process with the remaining dough. Cover loosely with plastic wrap and let rise for about 45-90 minutes (depends on how fast the yeast works) at room temperature until doubled in size. You can also do the hard work a day in advance and let the cruffins rise over night in the fridge.

7 Step 7

Preheat the oven to 390˚F (200°C). Bake the cruffins for 25 minutes until golden brown. Let cool slightly on a wire rack, then dust with confectioner’s sugar.

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Nutrition Facts

Serving Size 100g

Servings 8


Amount Per Serving
Calories 231
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 5.2g26%
Trans Fat 0.0g
Cholesterol 35.7mg12%
Sodium 285.7mg12%
Potassium 34.5mg1%
Total Carbohydrate 29.2g10%
Dietary Fiber 1.1g5%
Sugars 14.9g
Protein 3.7g8%

Calcium 5%
Iron 6%
Vitamin D 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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