Churro Cruffins (Print Version)
# Ingredients:
→ Dough Mix
01 -
Warm water (½ cup)
02 -
Unsalted butter (½ cup, softened)
03 -
Salt (½ teaspoon)
04 -
All-purpose flour (2 cups)
05 -
Granulated sugar (¼ cup)
06 -
Instant yeast (1 packet or 2¼ teaspoons)
→ Coating
07 -
Ground cinnamon (2 teaspoons)
08 -
Granulated sugar (½ cup)
→ Optional Center
09 -
Dulce de leche (1 cup)
# Instructions:
01 -
In a big bowl, stir together salt, flour, sugar, and yeast. Slowly add the warm water while mixing until dough forms.
02 -
Put the dough on a floured counter and knead it for around 10 minutes until stretchy and smooth.
03 -
Roll dough into a rectangle, spread butter across it, and fold in thirds. Repeat the rolling and folding steps two more times. Chill for an hour.
04 -
Cut dough into 12 even pieces, roll each into strips, and curl them into a greased muffin pan.
05 -
Place the shaped dough in a warm spot to rise for about an hour until their size doubles.
06 -
Put them in the oven at 375°F (190°C) for 20 minutes. Look for a golden brown finish.
07 -
Blend cinnamon and sugar in a shallow dish. Once the baked cruffins are warm, roll them in the mix to coat.
08 -
If you’d like, pipe some dulce de leche into the center of each cruffin.
# Notes:
01 -
A combo of a muffin and croissant in one bite.
02 -
You can skip the dulce de leche filling if you're not a fan.
03 -
Tastes best fresh and warm from the oven.
04 -
Need an hour in the fridge to layer butter properly.