This made a real, good treat for my weekend breakfast. It was assembled the evening before and left overnight in the fridge to develop. An early morning bake ushered in a delicious start to my weekend.
|Layers upon layers...|
A quick way of making the laminated dough (layers of real butter and yeast dough) makes the process fast and enjoyable.
Cruffin = Crossiant + Muffin
The bake had a buttery shattering crust that gave way to a moist and tender crumb, layered with hazelnut goodness.
Hazelnut Sourdough Cruffins
(makes 8 pieces)
Adapted from Lady and Pups
300g bread flour
42g brown sugar
144g butter, cold (use butter with high butter fat content 82% or above. I used Danish butter)
2 Tbsp all purpose flour
52g hazelnut, roasted
Steps to cruffins:
- One day before making, mix the dough ingredients; bread flour, levain, water, milk, brown sugar and salt, in a mixer with the dough hook attachment, till the dough is uniform and pull away from the side of the mixing bowl which takes about 5 - 8 minutes. Cover the dough and let it rest overnight or at least 8 hours, in the fridge before going on to the next step.
- The next morning, remove the dough from the fridge to let it warm up a little while you get ready the butter mixture and hazelnut sugar.
- In a mixing bowl, mix the cold butter and all purpose flour until it reach a whipped cream cheese consistency. Keep the butter mixture cool but not cold as we need it to be spreadable but not oily and melting. The idea is for it to be the same consistency as the dough. Set aside.
- In a food processor, grind the sugar and hazelnut into a fine, sandy consistency but do not over grind as we are not looking to make hazelnut butter. Set aside.
- Scrape the dough from the mixing bowl onto a generously floured working surface. Pat the dough 33cm long x 25 cm wide rectangle. Flour the surface of the dough to prevent it from sticking to the rolling pin.
- With a floured rolling pin, work from the center of the dough to the ends and roll the dough to a length of 84 cm long but keeping the width at 25 cm.
- Spread the butter mixture evenly on the surface of the dough. Make small markings at the length edge of the dough at every 14 cm (dividing the dough into 6 equal rectangles), this will be the markings at which you will fold the dough over itself. Pick up the one end of the dough and fold as neatly as you can to the first 14 cm marking. Then repeat the process until the whole dough forms a 25 cm long and 14 cm wide rectangle.
- Pinch to seal the the dough on both ends of the 14 cm width. This will seal the butter in the dough.
- Turn the dough 90 degrees and roll the dough out now to 14 cm width and 84 cm long. Flour the surface as well as under the dough as you roll it out. Roll from the center of the dough to the ends. You will notice there are trapped air in the dough. This makes rolling the dough out a little challenging. Use a wooden skewer to pierce the dough as this will allow the trapped air in the dough to be released making the task a little easier. Remember to dust the surface and under the dough with flour to prevent sticking. If the surface layer of the dough tears, the butter will leak and making the whole process very messy.
- Fold the dough again at every 14 cm intervals and you will get a 14 cm x 14 cm square dough. Wrap the dough and chill it for at least 2 hours or overnight.
- After 2 hours of chilling, on a floured surface, roll the square dough into 25 cm x 28 cm rectangle.
- Sprinkle 4 tablespoons of the hazelnut sugar on the surface of the dough and roll the dough over itself length wise into a log. Using a knife ( I used a thick thread or a clean dental floss), cut 4 cm thick pieces which will gives you a total of 8 pieces.
- Place the pieces cut side up into a regular muffin tin. Once filled, cover the dough with a damp towel and let it sit for 2 - 3 hours in a cool place until it doubled in size.
- Preheat the oven to 200 degrees C and bake them for 30 minutes until golden brown. If they are browning too fast on the top, tent with a foil.
- Once they are out of the oven, let them cool for 5 minutes and then remove them and dust them with more of the hazelnut sugar.
- Serve warm or at room temperature.
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