Apple and Raisin Cruffin
12 servings
120 minutes
Apple and raisin cruffin is a wonderful blend of French sophistication and homey comfort. This dessert resembles both a croissant and a muffin, featuring a delicate flaky structure and rich flavor. Its origin is linked to modern experiments in pastry art, where classic recipes are reimagined and take on new forms. The filling of apples and raisins is soaked in cognac, adding subtle fruity notes and a light caramel sweetness. The crispy crust, airy dough, and almond aroma make this dessert an ideal complement to morning coffee or evening tea time. Cruffin is a celebration of flavors and textures that captivates from the first bite and leaves a pleasant aftertaste.
1
Prepare the dough starter: dissolve yeast, 2 tablespoons of sugar, and 2 tablespoons of flour in warm milk, and place it in a warm place until it rises.
- Dry yeast Dr.Oetker: 11 g
- Sugar: 100 g
- Wheat flour: 400 g
- Milk: 120 ml
2
Melt 50 grams of butter in a bowl, add 1 egg and the yolks of 2 eggs, sugar, vanilla sugar, and a pinch of salt. Whisk everything into a light fluffy foam.
- Butter: 150 g
- Chicken egg: 3 pieces
- Sugar: 100 g
3
Sift the flour, make a well and add the starter. Then gradually add the egg mixture. Knead the dough, and at the end add 50 grams of softened butter. The dough should be dense but also stretchy.
- Wheat flour: 400 g
- Butter: 150 g
4
Let the dough rise for 1-1.5 hours. Soak the raisins in cognac and let them swell. When the dough is almost ready, that is, risen, grind the almonds into crumbs in a food processor. Peel and finely chop or process the apples in a food processor, adding a little lemon juice to prevent browning.
- Raisin: 150 g
- Cognac: 100 ml
- Nuts: 100 g
- Apple: 2 pieces
- Salt: pinch
5
Punch down the risen dough and divide it into two parts - this will yield two croffins. Dust the work surface and the dough with flour. Roll out the first half of the dough into a thin rectangular sheet. Spread softened butter on the sheet and sprinkle with half of the almonds, evenly distribute half of the apple mixture, and top with half of the raisins. Press down and roll into a tight log.
- Wheat flour: 400 g
- Butter: 150 g
- Nuts: 100 g
- Apple: 2 pieces
- Raisin: 150 g
6
Cut the roll in half lengthwise with a sharp knife, leaving 2 cm from the start. Twist one half into a spiral towards its beginning. Twist the second half into a spiral, lift it, and place it on top of the first. Do the same with the second half of the dough.
7
Grease high baking molds with butter, place the carefully rolled dough inside, and let it rise for 30 minutes. Meanwhile, preheat the oven to 180 degrees.
- Butter: 150 g
8
Place the molds in the oven, cover with foil, and bake for 15 minutes, then remove the foil and bake for another 15 minutes. Baking time depends on the oven. Check readiness with a wooden skewer.
9
Cool the finished croffins, place them on a serving plate, and dust with powdered sugar.
- Powdered sugar: 20 g