Blueberry cruffins, that says it all

(Version française en cours)

Just a quick post because these blueberry cruffins are a must try ! Who has tried them? Holy mother of croissants, why have I not known about these sooner?

Not gonna lie, I have a breadmaker so making them was fairly easy, but there are a couple of things to keep in mind.

Here's what you'll need:

1 cup (150 g) flour

1 cup (150 g) cake flour

1 tsp dry yeast in 2 tablespoons warm water

1/3 (80 ml) cup warm milk

1 egg

1/3 cup (30 g)sugar

1/2 cup (100 g) softened butter + 1/4 cup softened butter for filling

Pinch of salt

1 teaspoon vanilla extract

Prepare muffin tins with parchment paper or use silicone cups. Dissolve yeast in slightly warm water, mind you, not hot, so you don't kill the active ingredient. Mix dry ingredients in a bowl. Add dissolved yeast, milk, beaten egg, dry ingredients, then softened butter, and knead about 5-7 minutes. Allow to rise, about 1 hour. Deflate dough, knead into a ball, and divide into 4 pieces. Roll flat into a rectangle with a rolling pin, rolling fairly thin, almost transparent but not too thin it breaks. Spread an even layer of softened butter, and roll into a thick stick. Set aside and allow to rise about 25-30 minutes. Take a stick-roll and cut in half lengthwise. Twist into an escargot shape or a knot. Set rolled twists in muffin tins. Cover with parchment paper and/or a clean dishcloth and allow to rise about 25-30 minutes in a warm place.

Preheat oven 190° C (375° F). Bake for about 25-30 minutes or until golden brown. Allow to cool. Dust with powdered sugar.

Enjoy, everyone !

Comments

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