Raspberry Lemon Cruffins
Ingredients
- 3 cups all purpose flour, plus more as needed
- ¼ cup granulated sugar
- 1 (2 ¼ tsp) packet Fleischmann’s Quick-Rise Plus
- 2 tsp kosher salt
- 1 cup water
- 3 tbsp unsalted butter
- 1 ¼ cup unsalted butter (softened)
- 1 tbsp all purpose flour
- 1 cup granulated sugar
- Zest from 2 lemons
- 1 cup raspberry jam
Dough:
Lamination:
Filling:
PRODUCTS
Instructions
- In the bowl of a stand mixer fitted with the dough hook, mix flour, sugar, Fleischmann’s Quick-Rise Plus and salt.
- Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (50-55°C, butter won’t melt completely). Add to the flour mixture.
- Mix on low until just combined. Scrape down the sides and increase speed to medium/high and continue to mix until the dough pulls away from the sides and forms a ball. If the dough is too sticky, add 1 tbsp of flour at a time until you reach the right consistency.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Turn dough onto a floured silicone mat. Roll out to a 10”x14” rectangle. Move onto a baking sheet, cover and refrigerate for 2 hours.
- While the dough is chilling, cream butter with 1 tbsp of flour and set aside.
- In a wide bowl, mix lemon zest with 1 cup of sugar and set aside.
- Turn out chilled dough upside down onto a floured surface and peel away the silicone mat.
- Lightly flour the top of the dough and a rolling pin and roll out to a 12”x18” rectangle.
- Evenly spread out the butter leaving a 12” boarder all the way around
- Make the first letter fold by bringing the bottom (short end) ⅓ of the way up, ensuring the edges are lined up. Then, fold the top (short end) down over the first fold.
- Lightly dust the top with flour, flip over (so the top is now on the bottom), rotate 90° and pinch the seams closed.
- Lightly dust the top and rolling pin and roll out to a 10”x16” rectangle and repeat the same letter fold. Transfer to a smaller baking tray, cover and place in the freezer for 7 minutes. Do not exceed this time as you don’t want your butter to freeze. Grease a muffin tin and set aside.
- Place your chilled dough upside down with the short ends on the top and bottom. Roll out to a 9”x15” rectangle and perform the same letter fold. Gently compress the dough and divide into 3 equal sections. Place all sections onto a baking sheet, cover and place in the freezer for 7 minutes.
- Lightly flour your surface and place 1 section of dough upside down. Place remaining dough in the refrigerator while you work out this section.
- Roll out to a 12”x8” rectangle (the long side should run left to right)
- Sprinkle 2 tbsp of the lemon sugar mixture over top and lightly press into the dough.
- Measure out 12 1” sections and cut into 12 strips using a sharp knife or pizza cutter.
- Layer 3 strips of dough on top of each other and roll up into a tight spiral, tucking the ends underneath and placing into your prepared muffin tin. Repeat with remaining strips, giving you a total of 4 cruffins. Place muffin tin in the refrigerator while repeating the same process for the remaining dough. If you find the dough is getting to soft at any time your can place back in the freezer for 5-7 minute intervals.
- Once all 12 cruffins are in the muffin tin, cover and let rise until it has filled out the pan, 30-60 minutes.
- Bake in a preheated 350°F oven for 30 minutes or until golden brown. Rotate the pan half way through baking.
- Cool on a wire rack for 15 minutes.
- Coat cruffins in remaining lemon sugar.
- Fill a piping bag with raspberry jam. Poke a hole in the centre of the cruffin and insert the piping bag. Squeeze in fill until it just starts to spill out of the top.
Dough:
Lamination:
Shape & Fill:
[um_bookmarks_button]
