Cooking with Manuela How to Make Cruffins from Scratch
In a medium bowl, mix the cinnamon and sugar and set aside. Roll out each tube of crescent roll dough until it is a 14×10-inch rectangle. Spread 3 tablespoons of softened butter evenly over each sheet of dough. Sprinkle ¼ cup of the cinnamon sugar mixture over each sheet and spread it until it is even.
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Spread the softened butter onto the sheets. Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine. Sprinkle a small amount of the cinnamon/sugar mixture on top of the buttered sheets. Starting on the long end of the rectangle, roll up the dough tightly into a log.
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Instructions. For the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Whisk them together to combine. Warm the milk just until it is warm to the touch, and between 90° and 110°F. Add the yeast and let it sit for 5-10 minutes, or until the yeast is foamy.
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Press the edges of the perforations together to eliminate any visible seams. Create the white chocolate layer: In a small microwave-safe bowl, melt ½ cup of white chocolate chips with ½ teaspoon of peppermint extract. Assemble the layers: Spread the melted chocolate over one layer of croissant dough.
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Preheat the oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set it aside. Working on a lightly floured surface, roll out each tube of dough into a 12×16-inch rectangle. If using perforated crescent roll dough, be sure to pinch the seams to seal them.
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In a bowl of a stand mixer, pour the milk and yeast, stir, and let sit for five minutes. Add the dry ingredients (flour, sugar, salt) and butter and mix using the dough hook for about 2-3 minutes. Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for 8-10 hours.
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Heat 1 2/3 cups whole milk in the microwave until 85ºF, 30 to 45 seconds. (Alternatively, heat on the stovetop.) Add the warm milk to the flour and butter mixture and mix on low speed for 3 minutes. Scrape down the sides of the bowl. Mix on medium-high speed for 3 minutes more.
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Brush the cruffins with the vegan egg wash. Bake the cruffins for 15-18 minutes, or until golden brown on top. Pipe: Allow the cruffins to cool for 15-20 minutes. Gently make a hole with a butter knife in the middle of the cruffin for a cavity to put the filling. Then fill a piping bag with the cannoli filling.
Cruffin
Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine. Sprinkle half of the cinnamon/sugar mixture on top of the buttered sheets. Starting on the long end of the rectangle, roll up the dough into a log. Cut the dough in half, giving you shorter logs. Then cut each of those logs in half, lengthwise.
Cooking with Manuela How to Make Cruffins from Scratch
Preheat the oven to 350°F. Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there. In a small bowl, combine sugar, brown sugar, and cinnamon. Spread a small amount of the melted butter on one layer of croissant dough. Sprinkle with half of the sugar mixture.
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Let sit for 5 minutes, or until the yeast is activated (bubbling). To the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, and salt. On low speed, add the water-yeast mixture and melted butter. Continue kneading on low for 3-4 minutes, or until the dough is in a ball.
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Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections. Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.
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Remove the dough from the fridge. Roll it in a rectangle with sides about 12×20 inches /30x50cm. The dough should be 4-5mm thick. Cut the dough in strips about 1×3 inch/3x9cm. Shape them as shown in the picture as a roll, pinch the sides under. Place each shaped cruffin into cruffin mold or big muffin mold.
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Instructions. Preheat the oven to 400°F and spray a muffin pan with a non-stick spray with flour added, or line the muffin pan with liners. Open up each of the four puff pastry sheets and lay them on the counter flat. Set two aside as they will be placed on top. 2 (17.3oz.) packages puff pastry.
Cooking with Manuela How to Make Cruffins from Scratch
Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later. Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs.
Cooking with Manuela How to Make Cruffins from Scratch Homemade
Remove the butter from the refrigerator. Mark a 5.5" x 5.5" square in the middle of a piece of parchment paper or heavy plastic wrap and then flip over so the marked side is facedown. (This will prevent any transfer to the butter.) Cut the butter into pieces and arrange in a square shape within the marked square.
