Churro Cruffins (Print Version)
# Ingredients:
→ Base Dough
01 -
All-purpose flour (2 cups)
02 -
Salt (½ teaspoon)
03 -
Instant yeast (2¼ teaspoons or 1 packet)
04 -
Granulated sugar (¼ cup)
05 -
Room-temperature unsalted butter (½ cup)
06 -
Half a cup of warm water
→ Cinnamon Sugar Coating
07 -
Ground cinnamon (2 teaspoons)
08 -
Granulated sugar (½ cup)
→ Optional Center Filling
09 -
1 cup dulce de leche
# Instructions:
01 -
In a big bowl, stir together the yeast, sugar, salt, and flour. Pour in warm water slowly and work it into the mixture until dough takes shape.
02 -
On a floured counter, knead the dough for around 10 minutes. Keep going until it feels smooth and stretchy.
03 -
Roll the dough flat into a rectangle. Spread butter all over it, fold it into thirds, and repeat this rolling and folding 2 more times. Chill it for an hour.
04 -
Cut the dough into 12 equal-sized parts. Roll each one into strips, then twist and place them into greased muffin cups.
05 -
Leave the shaped dough in a warm spot to double in size. This should take about an hour.
06 -
Pop them in the oven at 375°F (190°C). Let them bake for about 20 minutes until they’re golden and done.
07 -
In a dish, mix the cinnamon and sugar. Roll the freshly baked, warm cruffins in this mix until they’re fully covered.
08 -
If you want, use a piping bag to fill each cruffin in the center with dulce de leche.
# Notes:
01 -
Blends a buttery croissant and tasty muffin.
02 -
Optional dulce de leche filling, up to you!
03 -
Best when warm and just out of the oven.
04 -
Chilling the dough is key to layering the butter.