John Myers
Cruffins, Little Breakfast
The perfect cruffins, little breakfast recipe with a picture and simple step-by-step instructions.
Sweet filling:
- 1,5 tsp Dry yeast
- 3 tbsp Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 175 ml Milk
- 200 g Butter very soft
- 4 tsp Nutella
- 2 tbsp Sugar brown
- Icing sugar for dusting
- Heat the oven to 35 °. Mix the flour, yeast, sugar, vanilla sugar and salt. Heat the milk and 50 g butter lukewarm and add to the flour. First knead into a smooth dough with the dough hook of the hand mixer. Then take the dough out of the bowl and knead for another 5 minutes with your hands on a work surface without flour. Put the dough back in the bowl, seal it with foil and place in the warmed-up oven for 1 hour. The dough volume should have doubled at least.
- Grease a muffin tin (6 hollows). Now place the dough on a lightly floured work surface and divide into 3 equal portions. Roll these out into a rectangle of 40 x 15 cm and brush each with 50 g of very soft butter.
- Brush a rectangle of it with butter. Place a strip of Nutella in the middle of the second butter. Sprinkle 2 tablespoons of brown sugar over the butter on the third.
- Firmly roll up the rectangles lengthways and then cut them lengthways. Turn the cut surface upwards and turn the long strand of dough into a screw. Place the last third of the strand under the snail so that a small turret is created. So form 6 portions and place them in the muffin hollows. Rest in the tin for another 30 minutes and let rise.
- Meanwhile preheat the oven to 200 ° (convection 180 °). Put the tray with the muffin tin on the bottom shelf in the oven. Baking time 25-30 minutes. They should get a golden brown color.
- The cruffins can also be enjoyed with jam – just filled with butter. They are suitable for the coffee table, but also for breakfast. Since the dough contains very little sugar, you can also fill it heartily or enjoy it with cheese. But then you should leave out the vanilla sugar in the batter.
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