Creamy Dulce Cruffins (Print Version)
# Ingredients:
→ Base for Dough
01 -
2 cups of all-purpose flour
02 -
¼ cup of white sugar
03 -
A packet of instant yeast (equals 2¼ teaspoons)
04 -
½ cup of slightly warm water
05 -
½ cup of room-temperature, unsalted butter
06 -
½ teaspoon of salt
→ Cinnamon Sugar for Coating
07 -
½ cup of white sugar
08 -
2 teaspoons of cinnamon powder
→ Optional Stuffing
09 -
1 cup of dulce de leche
# Instructions:
01 -
In a big bowl, mix together the flour, sugar, yeast, and salt. Slowly add the warm water while mixing until the dough takes shape.
02 -
Place the dough on a surface dusted with flour and knead it by hand for around 10 minutes until it’s smooth and stretchy.
03 -
Roll the dough out into a rectangle. Spread the butter on top, fold it into thirds, and repeat the rolling and folding two more times. Put it in the fridge to chill for an hour.
04 -
Cut the dough into 12 even parts. Roll each into a strip and twist it into a coil before placing it in a greased muffin tin.
05 -
Put the cruffins in a warm spot and allow them to rise for about 1 hour, or until they’re twice their original size.
06 -
Heat the oven to 375°F (190°C) and bake the cruffins for 20 minutes or until they’re golden on top.
07 -
Combine the cinnamon and sugar in a shallow bowl. Roll the warm cruffins in this mixture until fully coated.
08 -
If you want, use a piping bag to fill the cruffins with dulce de leche in the center.
# Notes:
01 -
A fun combination of croissants and muffins
02 -
Tastes great with or without dulce de leche filling
03 -
They’re best when eaten warm and freshly made
04 -
The dough needs time to chill so the layers work out