Bicoloured cruffins with chocolate

Recently appeared on this blog classic cruffins – buns shaped as muffins made of croissants dough. Today recipe is for bicoloured cruffins – vanilla and cocoa with chocolate. It is a yeast dough enriched with butter which creates many layers after baking enjoying our visual sense. The addition of butter affects the taste as well – the dough is very delicate and pleasantly velvety. Preparing of cruffins is time consuming but the effect is worth the effort. Enjoy!

 

8 big cruffins

 

Light dough:

  • 2 cups (320 g) bread flour
  • 2.5 teaspoons dried yeast
  • 3 oz (90 ml) lukewarm milk
  • ¼  cup (50 g) sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter, melted
  • 3 tablespoons (45 ml) lukewarm water

Dark dough:

  • 1 ¾  cups (270 g) bread flour
  • 5 tablespoons (50 g) cocoa powder
  • 2.5 teaspoons dried yeast
  • 3 oz (90 ml) lukewarm milk
  • ¼  cup (50 g) sugar
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • 3 tablespoons (45 ml) lukewarm water

...

  • 2-3 tablespoons (40 g) dark chocolate (grated)
  • about 1 cup (220 g) butter, softened

 

 

Make light dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (5-6 minutes). Remove from the bowl, place on lightly floured surface and knead by hands for further 3-4 minutes until dough shapes a smooth and elastic ball. Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

Repeat the procedure with ingredients for dark dough.

When the dough is well risen place the remaining 1 cup butter in a bowl of a stand mixer and beat few minutes until light and fluffy.

Grease the pan with butter. Divide each dough into eight equal pieces (eight light pieces and eight dark pieces). Working with one light and one dark piece at the time roll out dough very thinly in a shape of long rectangular with slightly rounded corners. Spread first piece (it does not matter light or dark) with butter evenly over the whole surface and cover with the second piece of dough. Spread butter again over the whole surface and sprinkle with grated chocolate. Roll it tightly into a log starting on the shorter side. Cut out almost the whole log into half lengthwise keeping one end not cut. Place both pieces cut side up and shape each into a snail. Two snails are connected together – put one over the second high up.  Repeat the procedure with all remaining seven light-dark pairs of dough. Place each double snail into one hole of the pan. Important! This way prepared cruffins are supposed to be baked in a popover pan or empty vegetable cans. If you own only classic muffin pan cut each log to the end shaping two separated snails and place in each pan hole one single snail. Let stand the pan in a warm place for 20 minutes. Preheat oven to 375°F (190°C).

Bake cruffins to the ‘clean skewer’ for 20-22 minutes (in pans) or for 25-30 minutes in vegetable cans. Cool on a wire rack.

Dust with icing sugar before serving.


 
 

Category: Yeast cakes.

Tags: chocolate, cocoa, vanilla, yeast.