Craffins (Cruffin II)

Very nice and tasty !!!
I love these pastries - not difficult, but unusual and beautiful!

But there are still Cronuts and Duffins in the world !!!

The use of rolling makes the process much easier.
It turned out 12 pieces. Some before spinning sprinkled with caramel crystals, some - chocolate chips ...
And the most fun when eating is to unwind the crunchy-tender layers ...

Thank you!

[BlueOrange]

BlueOrange, oh, how layered they are! ... How thick did you roll them?

Ksenia, at the thinnest position - 9 in Kenwood ...
The dough is really very elastic, soft, but at the same time quite elastic.
It rolled out one-two-three ...
The only thing, I lightly dusted with cornstarch, and not flour ...

Next time I'll try to roll it out thinner.

[Ksyuyuuuush!]

Ksyuyuuuush! I'm sorry, I'm sorry that I drew a thank you, but forgot to write, how much I liked your theme too!
Very beautiful puffs are obtained! And the recipe is good.
No wonder the girls have already baked so many craffins for you!

I'm sorry, I'm sorry that I drew a thank you, but forgot to write

You are our sun, clear, it's okay! Thanks for stopping by!

Thanks for the recipe! ))
certainly not as beautiful as you have here, but ... yum yum!

[Inna]

InnaWhy is it suddenly not beautiful. Very beautiful! In molds, they look like flowers.

[BlueOrange]

BlueOrange, Inchikblinchik, beautiful craft!

[Ksenia]

Ksenia, since there is an epidemic of craffins on our bread machine, you can share mine, maybe a little off topic, because mine is with a chocolate layer, but initially I wanted curlicues like yours.
Baked in silicone muffin tins, Delongue baker FH 1394.

[Alla]

Alla, what are your chocolate-pre-chocolate. Did you smear them with melted chocolate before spinning or is it a paste, like nutella?
It's better to come to me.

[Ksenia]

Ksenia, I baked your craffins .. I also rolled it on a dough rolling machine ... the dough is tender ... the pastries are delicious ... indeed, they look a bit like brushwood ... but mine really liked it ..

[AlenKin]

AlenKin, healthy rolls.

a little like brushwood ... but mine really liked it ..

Why don't you like brushwood?

yours, do not like brushwood?

if I cook brushwood for them, then I won't leave the stove at all)))
that's why I do it only for myself, when I'm in Moscow, and they are at the dacha
I'm ashamed, but ................ now they will eat these craffin buns ... Xenia, it was easy and simple .. then delicious ... but in two stages equally quickly) ))))))))))))
thank you a thousand more times

that's why I do it only for myself, when I'm in Moscow, and they are at the dacha

From this I understand, from this you are malades !!! I would just be too lazy for myself to do

it's sooooo delicious! to everyone who has not baked yet, bake urgently, and preferably a double portion: girl_wink: fly away like seeds. the layer was made by butter + sugar + cinnamon. Rolling out. I did it at one o'clock, by five they have eaten everything else.
When entering the site, you must write in large letters that the site administration is not responsible that the size of your jeans from this day will increase by at least 2 for myself, I made a conclusion, if on a diet, not a foot on the Bread Maker !!!

Zhenya, thanks! Laughed heartily!
And my cub is in a whiny mood today. I'm going to make Trishka donuts to raise him.

[Ksenia]

Ksenia, I made the chocolate interlayer according to the recipe from our website. The buns are called "Zebra" with a chocolate layer. By Sonadora. But I liked your method of laying out very much. I like chocolatey pastries, so I put them together.

Ksenia, but I couldn’t roll it, the dough was breaking.What is wrong with me, I wonder, everyone succeeds, but I do not. Rolled with a rolling pin. Thanks for the recipe.

[Elena]

Elena, I slightly dusted with flour at 4 positions and rolled it further ...
When did you start to break?

[Elena]

Elena, I don't even know what to assume. I didn't break at all. On 7 it rolled out normally, and on 8 it rolled out, but it turned out to be a very long strip and I could not cope with it, it stuck together.

[Ksenia]

Ksenia, maybe Elena's dough was cool ?. I was almost sticking to the rolls, and I was dusting ...

[Alain]

Alain, I do not even know. Maybe, on the contrary, it was too soft and stuck, and Lena didn't dust it?

[Vinokurova]

Vinokurova, Alenka, I was torn on the widest one, on the rest as well. We have an Empire, which means that it’s not a matter of rolling out, maybe it has mixed it, 30 minutes in a bread maker on a prog pizza.

I tried different things, and dusty, and no. It turned out to be easier with a rolling pin. But, delicious, unusual, thank you.

Uh, I did too! Thank you, Ksyunechka, for the recipe!
Delicious!!!
My, of course, they are not so beautiful and not very attractive to the eye, but sooo delicious buns.
Today I will still bake. Indescribably delicious!
The dough itself is so soft, tender. I didn't even need flour for dusting.

[Rit]

Rit, I'm glad that I liked it, despite the torment. Whisper, did you still manage to roll it?

[Xun]

Xun, everything worked out. Of course. This is me-dumbfounded from the 7th start. How stupid I am!
But nothing. But now I know how to do it right, but then I went around and lamented that the dough was constantly tearing out.
The dough is very tender, pliable, soft!
Thank you, Ksyunechka, great !!!

Hurrah!!!

[Xun]

Xun, everything worked out. Of course. This is me-dumbfounded from the 7th start. How stupid I am!
But nothing. But now I know how to do it right, but then I went around and lamented that the dough was constantly tearing out.
The dough is very tender, pliable, soft!
Thank you, Ksyunechka, great !!!

So how is it right? Roll out to the widest first and go thinner .. or what?

Of course, we start with the thickest thickness first, and each time we reduce the thickness by 1 unit.

Thank you, well, I tried to start with the widest one, but alas, something is wrong with the dough, apparently. I'll try again this week.

[Ava11]

Ava11, turned out very well, such chocolate beauties. Have you cut the forms?

Thanks to Ksyunechka for the recipe! I bring you buns, not as beautiful as yours, but very tasty

[Ir]

Ir, are you ugly?
You, in general, do not have anything ugly. With such golden hands
And you, it seems to me, baked them without molds?

Yes, no molds, just buns, buns I have ...

I made craffins again today .. and after all, they were delicious again ... I rolled again on the dough sheeter .. today I reached 8 ... I took a barrel with a special ..


Ksyu, thank you for the tasty treats!

Wow, what beauties. Eh, who would bake me Catastrophically I have no time

Such was a long post and everything was lost ..

The dough is slightly salty (I took 11g according to the English recipe).
And I could not resist, I added 25 grams of water. In vain!
I rolled it on the adkoy to Kenwood on a 9-ke.

Such was a long post and everything was lost ..

The dough is slightly salty (I took 11g according to the English recipe).
And I could not resist, I added 25 grams of water. In vain!
I rolled it on the adkoy to Kenwood on a 9-ke.

what a beauty!!!!!!!!!!!!!!!

[Lena]

Lenawhat a handsome man! And what have you got inside, are they dry, like flaky ones, or is it still a bakery crumb?

I took 11g in English. recipe

Did you do it without sugar at all? I did it without sugar, we didn't like it, because it turned out to be dry.

Ksenia, added sugar, I made a double portion, sugar 3 tbsp. l. added. But the salt is felt immediately when touched with the tip of the tongue. My husband came with the other yesterday, sglega podsafe and immediately: "Salty .." And if I had not added sugar - oh ..
Inside, the crumb is still flaky. Not dry, but snail curls to the very middle.
Conclusion:
salt - reduce
water - do not top up. Withstand for at least 20 minutes until the gluten swells according to the recipe, and then add drop by drop, squeaking with your heart, if necessary
sugar - yes, add
dough - do not be lazy and roll out to the thinnest
oil - at room temperature, warm until soft. Smearing soft butter on soft dough is difficult. Either the dough is denser, or the oil must be additionally warmed up to the stage that can be greased with a brush.
Girls, please: I think each of us who have cooked has already noted the nuances for themselves. Let's share them.

I forgot: I was too lazy to roll out the last lump on a typewriter, rolled it out with a rolling pin. Thinly, oiled. But the two buns from this layer, as in the photo, did not become so. Yet the thinner, the more layered.

[Lena]

Lena, in the original recipe, this amount of salt goes into the rolls, which are completely sugar-free. What is written below, have you seen?
If you want to make it sweet, reduce the salt to 1/2 tsp and add 2 tablespoons of sugar. This is exactly what I indicated in the recipe. Although, for my taste, I would also add sugar.

Xenia, I didn't notice about salt. Nothing, and experience, the son of difficult mistakes .. :-))))
Lumps of 137g, rolled out to the maximum 9th, slave length. the surface of the table was not enough, I was completing the cutting board.
Thanks for the recipe !!!

rolled at maximum 9th

I rolled it out for 8 and could not cope with such a strip of length. She stuck me together and I did not roll out such large ones, I stopped at the 7th.

[Ksenia]

I made them too, it worked! What a clever little girl Keshin is! With my hands I would definitely not have mastered to roll it so thinly. I got to "9", slightly dusted with flour, rolled out perfectly, nothing sticky. The ribbons turned out to be almost one meter long. In the recipe, I replaced half of the cl / oil with olive, so I had to add 1 tbsp / l of flour, the dough seemed very soft, everything else was according to the recipe. And, even less than 160 g of sl / butter was used for lubrication, about 100 grams. I smeared it with my hand, since the dough is very thin, and the butter melted a little by hand, it was easier. With a brush, I think, on a thin dough only melted it will turn out to be smeared. I baked the first 10 minutes at 200C, then also reduced it to 180C. The result is crunchy on the outside and soft on the inside. The taste was reminiscent of puff bows, there were once such types of cakes. Ksenia, Thank you ! The process is fascinating, very interesting!




Phew, now it's not scary to take on Sfogliatelle!

[Tatyana]

Tatyana, what beautiful turned out, super. I'm glad we liked it. Thank you for doing it.

[Ksenia]

Ksenia, Thank you ! And also for a creative impetus, otherwise I would have been afraid for a long time to shove yeast dough into the rolling out.

I would have been afraid for a long time to shove the yeast dough into the rolling out.

Honestly, it wouldn't have occurred to me either, if not for this recipe

I have a silicone mold only for 6 muffins.
And such foil molds were also lying around

What is the best way to do it - bake half in silicone, and the second, so as not to oxyderate, waits in the refrigerator for an hour?
Or in foil at once? But her shape is not correct, beveled. And won't it be fried? I didn't bake anything in foil, I made julienne in it for the holiday for work, you can't get enough cocotte for everyone)). By the way, it is convenient - microwave friendly molds))