Fotina
While she was rolling out the dough, I thought - can they be made with soft cheese? Or pudding? I will try next time
kseniya D
The fact that the shape is beveled is not a problem. I would bake everything at once.
Fotina
I'm already taking it out of the oven. I also thought - why complicate it?))
6 in silicone, 6 in foil (foil turned out to be 10 pieces in total).
Fotina
Craffins (Cruffin II)
kseniya D
Svetlana, wonderful craffins. And what was rolled out? I remember there were problems with rolling out. Have you repaired or bought another one?
Fotina
I bought the empire. Dovooolnaya, like an elephant)))
She rolled it out, up to 2. I did not risk 1, this would already be filo dough, probably.)
Somehow I did not think that the buns would run out so quickly. The husband and son ate in two parishes.
It will be necessary to repeat it soon.
Smurfie
Craffins (Cruffin II)

Craffins (Cruffin II)
The rolls fly away! The first time I baked in tins, but the bottom was not baked, I pulled it out and baked it separately. Dare in one day. Today they just baked on a sheet. It is also delicious, although there is no particular beauty. Filling today: 1) Nutella 2) butter + sugar. Last time was with sugar and nuts and cinnamon sugar. I rode a nine on a Kenwood rolling.
Thanks for the recipe!
Lanochka_3009
Girls, I will be the first ... who did not succeed. I can't understand anything. I look at the pictures and choke on saliva. Firstly, the dough did not rise at all, although it stood for 1.5 hours. I put it in the oven at 50 degrees, and my butter melted and ran out. Plus, when rolling, I saw granules of undissolved yeast. Maybe yeast to liquids was necessary ???
kseniya D
Svetlana, I don't even know what to say. I will assume that the yeast is of poor quality. Have you baked anything with this yeast lately?
win-tat
Svetlana, I do not quite understand, did you proof the dough at 50C? This is a very high tC for proofing. The yeast dies, and the butter will naturally melt and drain ....
kseniya D
Tatyana, I understood that after they did not rise in 1.5 hours, I decided them by 50 grams. put. Although, of course, this is death to yeast. Let's wait for Svetlana to clarify.
I just stand in the oven when the light is on.
win-tat
Ksenia, then yes . If after proofing the dough was not raised and were visible during rolling, then there were no longer workers.
Marisha K
Thanks for the recipe tomorrow I will try (or rather today)
kseniya D
Marisha, we wait
Lanochka_3009
Girls, thanks for the advice. At first, I put the dough in a warm room, but it still didn't want to grow. I put it in the oven then. Although usually in the cartoon on the yogurt mode (and why did I not remember about her ?!). Well, in the end, what happened, it happened. On the packaging of the yeast it is written that you need to mix it with liquid and wait 10 minutes, then add the rest of the ingredients. I baked ordinary rolls with this yeast and everything went up perfectly.
m0use
Craffins (Cruffin II)
And these are my beauties. Knead in KhP, baked in the oven and seemed to dry out a little. Next time I will try in Prinessk. Unusual yummy !!!
kseniya D
Ksyusha, why did she decide that she had overdried? They are on top, or rather the first layers are dry, but soft inside. Or did it turn out dry?
m0use
Yeah, a little dry inside .. just overexposed, but still sooo tasty, the crust is just mortality
kseniya D
Yes, Ksyusha, the crust is super. Immediately I remembered my grandmother with a whole basin of brushwood. I loved him very much and the taste really strongly reminded him.
efa

Craffins with step by step photos

Category: Bakery
Cuisine: American
Craffins (Cruffin II)



Ingredients



flour
300 g


fresh yeast
18 g


salt
5 g


sugar
5 tbsp. l.


warm water
130 g


water
30 g


soft butter
50 gr in dough + 150 gr


cinnamon
1/2 tsp

Cooking method
  • I came across a recipe for craffins on the Internet and decided to bake, the photos were very beautiful!
  • I took pictures with my phone, so the quality is not very (((
  • 1. Mix sugar with cinnamon and leave aside.
  • 2.Crumble the yeast, add sugar, 2 tablespoons of flour from the total amount and dilute with 130 grams of warm water.
  • 3. Sift the remaining flour and salt into the combine.
  • 4. Pour the matched yeast into the flour, knead for 5 minutes, adding soft butter (50 g) and 30 grams of water.
  • The dough is elastic.
  • 5. Divide into 4 parts, cover with a towel for 45 minutes.
  • Craffins (Cruffin II)
  • 6. Take a part of the dough, spread it with your hands 1 cm thick.
  • Craffins (Cruffin II)
  • 7. Rotate the dough through the pasta machine.
  • Craffins (Cruffin II)
  • 8. You will get a thin layer 50 cm long.
  • Brush with soft butter, sprinkle with cinnamon sugar
  • Craffins (Cruffin II)
  • 9. Roll up, stretch slightly in length.
  • Craffins (Cruffin II)
  • 10. Cut the roll lengthwise into two parts. One piece is one craffin.
  • Craffins (Cruffin II)
  • 11. Wrap the strip in a knot, with a cut outward. Thus, shape all the buns.
  • Craffins (Cruffin II)
  • 12. Set aside for 3-4 hours under a towel
  • Craffins (Cruffin II)
  • After 3 hours
  • Craffins (Cruffin II)
  • 13. Bake at 180 ° C for 20 minutes.
  • Craffins (Cruffin II)
  • 14. Sprinkle the finished craffins with icing sugar.
  • Craffins (Cruffin II)

  • Craffins (Cruffin II) (kseniya D)

    Craffins (Cruffin II)

The dish is designed for
8 pcs
Time for preparing:
5-6 hours
Cooking program:
Bakery products
Note

She rolled it out with a pasta machine by 7 out of 9. If thinner, it is more difficult to spread butter.
Arka
Beautiful, layered, probably delicious! I would like to look at the fault.It is the fault / gap, not the cut
efa
Arka, thanks a lot! Very tasty))) I couldn't take a picture at the break, they ate everything
And thanks for the comment, corrected)))
GruSha
Filewow what buns
Byaka zakalyaka
Is baking in a mold a must? Or maybe just on the trail? Thank you
Olechka.s
What beautiful balls Thank you! I took it to the bookmarks.
Rada-dms
Buns are a miracle! The molding is interesting! Another recipe for the craffin box!
efa
Quote: GruSha
File, wow, what buns
Thank you very much! I like to bake sometimes, but I don't like taking pictures. So for me this post is a real achievement))))))

Quote: Byaka zakalyaka
Is baking in a mold a must? Or maybe just on the trail? Thank you
It seems to me that it is possible on a baking sheet, then they will be plump and flakier. It seemed that the bottom mold did not allow the dough to open completely
Next time I will not limit the dough to the form)))))

Quote: Olechka.s
What beautiful balls Thank you! I took it to the bookmarks.
Thank you very much!!! So nice that you liked my buns

Quote: Rada-dms
Buns are a miracle! The molding is interesting! Another recipe for the craffin box!
Thank you !!!!!!!!!! I am happy that my recipe is being taken away to the piggy bank !!!
DonnaRosa
Thank you, I wrote down the recipe. Interesting technology.
kalina11
efahow much of 200 g butter goes into the dough, how much goes into the filling?
Zhannptica
Good day))))
I divided the dough into five lumps, and I have a mold for 6 muffins. So from two balls I made a large snail in a pie dish)))
My husband is a fan of buns. Said it was aerobatics !!!!!
Thank you!!

Craffins (Cruffin II)
kseniya D
Jeannewhat a delicious photo! It's very nice that my husband appreciated
efa
Quote: DonnaRosa
Thank you, I wrote down the recipe. Interesting technology.
Thank you too))))

Quote: kalina11
efa, how much of 200 g butter goes into the dough, how much into the filling?
Well, I didn't! Thanks for the comment, I fixed everything !!!
50 g butter in the dough, and 150 g in the filling
Salieri
dragged away to the piggy bank - thanks for the recipe
one of these days and will implement ... only now I am tormented by doubts - if you replace sugar with cinnamon - brown sugar, will it not taste bitter?
efa
Salieri, thanks))) Very nice)))
I don't even know, but why replace with brown sugar? I've often come across information that brown sugar is our same sugar, only colored and flavored. Since then I don't buy it))))))
Better then just replace it with powdered sugar))))))
DonnaRosa
efa, Spread with a thin layer of plum or apricot jam, and then twirl. Found a recipe for Spanish buns with a very similar dough, if not 1: 1. It turns out there are similar recipes on the internet.
efa
Great idea! It's also worth jam in the fridge, maybe try it too))))))
Thank you))))
If you do, then show us the result
mur_myau
Quote: Zhannptica
My husband is a fan of buns. Said it was aerobatics !!!!!
Photos class! It is a pity, does not convey taste and smell.
Salieri
Quote: efa

Salieri, thanks))) Very nice)))
I don't even know, but why replace with brown sugar? I've often come across information that brown sugar is our same sugar, only colored and flavored. Since then I don’t buy it))))))
Better then just replace it with powdered sugar))))))
I like to add brown sugar to the fillings - it has a slightly caramel flavor. I thought maybe it will ride here too) in general, it will be necessary to experiment)
efa
Quote: Salieri

I like to add brown sugar to the fillings - it has a slightly caramel flavor. I thought maybe it will ride here too) in general, it will be necessary to experiment)
Well, yes, it remains only to experiment))))))))) Good luck!
Salieri
Quote: efa

Well, yes, it remains only to experiment))))))))) Good luck!
from me a report on the work done)) only rolling scares - I'm afraid I won't be able to roll it out thinly enough by hand ... but as you know, if you suffer for a long time ...)
Inusya
And how did I miss this? ...
Now I won't sleep straight ...
Maroshka
my recipe is almost the same. some components in a different amount only and cinnamon in the filling)))
Craffins (Cruffin II)
Craffins (Cruffin II)
yummy)))
kolobashka
I baked rolls.
Very beautiful and tasty, but there is no stratification with the crumb. Maybe you smeared a little butter?
kseniya D
Barbara, and rolled it thin?
I lubricated with plenty of oil.
kolobashka
As much as possible with a manual rolling pin.

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