Spring Cruffin

Locked up in 2020 for so long and the anticipation of warmer weather, I’m beginning to feel like a Sping Cruffin! Uhhh, Yes, I just wrote that. That’s how long Ive been in the house. Covid go away already! Like the Cronut, a modern-day mash-up of croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel, this is a Cruffin – a combo of, yes, you guessed it, a croissant and a muffin! Perfect for upcoming Spring brunch menus!

You’ll Need

3-4cups all-purpose flour sifted

2 tablespoons dry yeast

1 teaspoons salt 

2 teaspoons sugar 

1/2 cup water

1/4 cup milk

1/4 cup unsalted butter, melted

1 egg 

1/2 cup currants, mixed raisins or dried fruit, rehydrated in water or brandy. ( optional )

1/2 -1 stick of softened butter set aside (for filling) 

Additional Ingredients for Baking

Non-stick cooking spray and flour for dusting the pan

Powdered sugar for dusting 

Special Equipment

Tall Specialty Cylinder Baking Vessel or Coffee Can

Here’s How

In the bowl of your stand mixer, add the water, milk and sprinkle the surface with the yeast. Set aside and allow the yeast to reactivate until frothy. If your yeast is fresh, this should only take about ten minutes. Just make sure to use room temperature ingredients cause if it is too warm, you can kill this tasty little organism. In the meantime, fit your mixer with your dough hook. 

In a medium bowl, sift together the sugar, salt, and flour. Toss to combine.

When the yeast is frothy, add the dry ingredients in two batches, adding the egg in between additions. Allow your stand mixer to knead the dough until it forms a shaggy mass, about 3 minutes. Add the plumped dry fruit and toss the hydration liquid; unless your dough looks dry add Add the butter and allow the mixer to knead your dough for an additional 5 to 8 minutes. The dough should look smooth and spring back to your touch. 

Cover the dough with plastic wrap and leave it in a warm location to rise for about 45 minutes. 

After your dough has doubled in size, turn the dough out onto a clean non-floured work surface and roll roughly into a 13 x 8 rectangle. Spread the dough with softened butter roll it up into a log.

Cut the roll through the middle, twist the bottom end and, fold it up in half, and twist the bottom again, fitting it deep into a generously greased and floured coffee can or cylinder baking vessel. Rest it again covered for 30 minutes before baking.

Bake in a preheated 350″f Degree oven for 20-30 minutes or until puffy and golden. 

Remove, cool slightly, and remove from the vessel. Dust with powdered sugar and enjoy.

Variations:

Add any dried fruit you like- dried, blueberries, peaches, pears, plums, or dried apricots. Just make sure to chop them into bite-sized pieces first and rehydrate in some liquid. The best place to purchase these are at Napa Nuts in Northern California. They have the best-dried fruit and nutmeats I’ve ever used in my career. 

Try adding pecans, walnuts.

Use cinnamon or sugar filling for a twist. 

If you want a deep savory flavor, add sea salt on the butter or everything bagel seeds.

Portion dough into equal-sized pieces instead and use a muffin pan instead. 

Have fun with this one! I certainly did! 

Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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