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BAKE TEMP : 200°C
MIXING TIME : 10 minutes
BAKE TIME : 2.5 - 3 hours
PREP TIME : approx. 20 minutes
Croissant 10 Concentrate – 100g
Refined Wheat Flour – 900g
Water (4°C) – 380g to 420g
Fresh Yeast / Dry Yeast – 40g / 15g
Unsalted Dry Butter (for lamination) – 500g
Butter – 120g
Sugar – 120g
Fresh Eggs – 2, whole
NOTE: If making without egg, need to adjust the water percentage
Place all the ingredients in a mixing bowl.
Using a spiral mixer, mix on low speed for 4 minutes until combined.
Increase to high speed and knead for an additional 2 minutes.
The cruffin dough should reach a temperature between 16°C to 18°C.
Place the unsalted butter between two sheets of parchment paper.
Pound it with a rolling pin until it is 1 cm thick and pliable.
Chill until firm.
To laminate the dough, roll it out into a rectangular shape with an even thickness of approx. 6mm
Place the chilled butter slab in the centre of the rolled-out dough and fold the dough over the butter to encase it completely. Ensure there are no exposed edges to prevent the butter from leaking during lamination.
Gently press the edges of the dough to seal in the butter.
Single Fold: Roll the dough into a large rectangle, maintaining an even thickness of about 6 mm. Fold one third of the dough over the butter from the left side and fold the right side over to completely encase the butter, similar to folding a letter. Chill the dough for 20 minutes.
Double Fold: Roll the dough out again to a large rectangle, aiming for a 6-mm thickness. Perform a double fold by folding 1/3 from the left side and 1/3 from right side. Chill the cruffin dough for another 20mins.
Preheat the oven to 190°C.
Once the folding process is complete, roll out the dough to a 3-millimeter thickness.
Cut the dough into long strips of about 10 centimetres in width.
Roll each strip into a tight coil, similar to a cinnamon roll, and place each coil into a muffin tin allowing enough space for the dough to expand.
Proof the cruffins at 28°C with 75% relative humidity for 30 to 40 minutes, or until they double in size.
Bake the cruffins for 20 to 25 minutes, or until they are golden brown and fully cooked.
Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
Once cooled, dust the cruffins with powdered sugar or roll them in granulated sugar for a sweet finish.
Optionally, fill the cruffins with pastry cream, chocolate, or any filling of your choice using a piping bag.
