Cooking with Manuela How to Make Cruffins from Scratch
Preheat oven to 350ºF. Spray a muffin pan with cooking spray and set aside. In a small bowl, combine white sugar and cinnamon. Set aside. Unroll crescent roll sheets. Use a rolling pin to roll each can of dough into a 12×16-inch rectangle. Spread 2 Tbsp of softened butter over each sheet of dough.
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Working one at a time, take a section of dough, and with the layered side facing out, wrap the section of dough around your index finger. Place each of the cruffins into the prepared muffin tin. Bake for 35-40 minutes, or until golden brown and the center is fully cooked. Remove rolls from the oven.
Cooking with Manuela How to Make Cruffins from Scratch
Press the edges of the perforations together to eliminate any visible seams. Create the white chocolate layer: In a small microwave-safe bowl, melt ½ cup of white chocolate chips with ½ teaspoon of peppermint extract. Assemble the layers: Spread the melted chocolate over one layer of croissant dough.
Cooking with Manuela How to Make Cruffins from Scratch
Instructions. For the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Whisk them together to combine. Warm the milk just until it is warm to the touch, and between 90° and 110°F. Add the yeast and let it sit for 5-10 minutes, or until the yeast is foamy.
Cruffin
Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections. Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.
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Brush the cruffins with the vegan egg wash. Bake the cruffins for 15-18 minutes, or until golden brown on top. Pipe: Allow the cruffins to cool for 15-20 minutes. Gently make a hole with a butter knife in the middle of the cruffin for a cavity to put the filling. Then fill a piping bag with the cannoli filling.
Cooking with Manuela How to Make Cruffins from Scratch
Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine. Sprinkle half of the cinnamon/sugar mixture on top of the buttered sheets. Starting on the long end of the rectangle, roll up the dough into a log. Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise.
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PREPARATION: TIME: 30 minutes to prepare, 5 hours inactive. In a large bowl, add the eggs, milk, sugar and 2 oz (60 gr) of melted butter (save the rest for later). Beat well. Add the orange zest, salt, flour, and yeast and mix well with a spoon or your fingers. Knead for several minutes, make into a ball.
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Remove the butter from the refrigerator. Mark a 5.5" x 5.5" square in the middle of a piece of parchment paper or heavy plastic wrap and then flip over so the marked side is facedown. (This will prevent any transfer to the butter.) Cut the butter into pieces and arrange in a square shape within the marked square.
Cooking with Manuela How to Make Cruffins from Scratch Homemade
Instructions. Preheat oven to 400 degrees F. Spray a muffin pan with a non-stick spray and flour, or use muffin liners. In a small bowl, combine the sugar and cinnamon and whisk well. Set aside 4 tablespoons of this cinnamon sugar to be used to sprinkle on the baked cruffins.
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In a bowl of a stand mixer, pour the milk and yeast, stir, and let sit for five minutes. Add the dry ingredients (flour, sugar, salt) and butter and mix using the dough hook for about 2-3 minutes. Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for 8-10 hours.
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Heat 1 2/3 cups whole milk in the microwave until 85ºF, 30 to 45 seconds. (Alternatively, heat on the stovetop.) Add the warm milk to the flour and butter mixture and mix on low speed for 3 minutes. Scrape down the sides of the bowl. Mix on medium-high speed for 3 minutes more.
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Let sit for 5 minutes, or until the yeast is activated (bubbling). To the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, and salt. On low speed, add the water-yeast mixture and melted butter. Continue kneading on low for 3-4 minutes, or until the dough is in a ball.
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Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later. Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs.
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Remove the dough from the fridge. Roll it in a rectangle with sides about 12×20 inches /30x50cm. The dough should be 4-5mm thick. Cut the dough in strips about 1×3 inch/3x9cm. Shape them as shown in the picture as a roll, pinch the sides under. Place each shaped cruffin into cruffin mold or big muffin mold.
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Spread the softened butter onto the sheets. Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine. Sprinkle a small amount of the cinnamon/sugar mixture on top of the buttered sheets. Starting on the long end of the rectangle, roll up the dough tightly into a log.