Description

This Chocolate-Filled Cruffin Recipe features a delicious pastry that is a cross between a buttery flaky croissant with the shape and size of a soft muffin. This tasty treat is stuffed with a creamy chocolate filling giving it the perfect bite of pastry and chocolate in each bite. Enjoy them for a fun sweet breakfast or brunch pastry for Easter, Mother’s day or anytime for a treat.

Ingredients

3-4 sticks butter, softened

1 1/2 Cups milk, room temp

2 1/4 teaspoons Instant yeast

4 1/2 Cups flour

1/4 Cup Sugar

1 tablespoon Sea salt (14g)

For filling

1 1/2 tablespoons powdered sugar

1 cup chocolate chips

1-2 tablespoons heavy cream

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Instructions

Cut two sticks of butter thinly lengthwise.
Arrange the butter slices on a large sheet of parchment paper, fold the parchment over them, and use a rolling pin to flatten the butter into a 10-inch square. Place the butter in the refrigerator.
In the bowl of a standing mixer, combine the milk and yeast, allowing it to sit for five minutes.
To the yeast mixture, add flour, sugar, salt, and 2 tablespoons butter, then use the dough hook attachment to mix until a dough forms, continuing for an additional 2-3 minutes without overmixing.
Transfer the dough to a greased bowl, cover it with plastic wrap, and let rise for 1 hours or until doubles in size.
Remove the butter block from the refrigerator about 15 minutes before lamination.
Punch down the dough and roll it into a 10x10inch square.
Position the butter block onto the dough, ensuring they are aligned, then mold the butter to cover the dough.
Fold one side to the center, then the other side over top. Chill for 10 minutes.
Dust your work surface with flour, gently tap the dough to one inch thick using a rolling pin.
Roll the dough into a 21×10 inch rectangle.
Fold the left third of the rectangle toward the center, followed by the right third. Refrigerate for 15-20 minutes, repeating this step two more times.
After the final fold, let the dough rest in the refrigerator for one hour.
Divide the dough in half and roll one piece on a floured surface to create an 8×18 inch rectangle.
Cut the dough into one-inch strips.
Take two strips at a time, layer one over the other about half an inch from the top and roll them into a swirl using your fingers.
Tuck the ends underneath and pinch them to the sides of the roll.
Place each roll in a well buttered or greased muffin tin or liner and repeat the process for the remaining dough.
Allow the rolls to rise in the muffin tins for approximately 60 minutes.
Preheat the oven to 400°F (200°C). Bake for 12 minutes, then lower the temperature to 350°F and bake for an additional 12 minutes.
Take out from the oven and let cool.
While cooling, add the chocolate chips to a microwave safe dish and melt at 30 second intervals until smooth.
Add powdered sugar to the melted chocolate and stir, add heavy cream to create desired thickness. You want to be able to pipe it.
Add the chocolate to a piping bag and fill the center of the cruffin.
Lightly dust the cruffins with powdered sugar.
Enjoy.

Notes

Storage instructions:

Cruffins are best enjoyed fresh on the day you make them. Store any leftover cruffins in an airtight container at room temperature for 1 to 2 days or in the fridge for 3 days.

Prep Time: 40 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Oven Baked
Cuisine: American