Chocolate filled cruffin Recipe
Find out how easy it is to make this Chocolate filled cruffin recipe that's fantastic and so delicious!
Ingredients
- 4 sticks Butter softened
- 1 1/2 cups milk room temperature
- 2 1/4 teaspoon Yeast
- 4 1/2 cups flour
- 1/4 cup sugar
- 1 tbsp sea salt
Filling
- 1 1/2 tablespoons powdered sugar
- 1 cup chocolate chips
- 1-2 tablespoons heavy cream
Instructions
- Cut two sticks of butter thinly lengthwise.
- Arrange the butter slices on a large sheet of parchment paper, fold the parchment over them, and use a rolling pin to flatten the butter into a 10-inch square. Place the butter in the refrigerator.
- In the bowl of a standing mixer, combine the milk and yeast, allowing it to sit for five minutes.
- To the yeast mixture, add flour, sugar, salt, and 2 tablespoons butter, then use the dough hook attachment to mix until a dough forms, continuing for an additional 2-3 minutes without overmixing.
- Transfer the dough to a greased bowl, cover it with plastic wrap, and let rise for 1 hours or until doubles in size.
- Remove the butter block from the refrigerator about 15 minutes before lamination.
- Punch down the dough and roll it into a 10x10inch square.
- Position the butter block onto the dough, ensuring they are aligned, then mold the butter to cover the dough.
- Fold one side to the center, then the other side over top. Chill for 10 minutes.
- Dust your work surface with flour, gently tap the dough to one inch thick using a rolling pin.
- Roll the dough into a 21x10 inch rectangle.
- Fold the left third of the rectangle toward the center, followed by the right third. Refrigerate for 15-20 minutes, repeating this step two more times.
- After the final fold, let the dough rest in the refrigerator for one hour.
- Divide the dough in half and roll one piece on a floured surface to create an 8x18 inch rectangle.
- Cut the dough into one-inch strips.
- Take two strips at a time, layer one over the other about half an inch from the top and roll them into a swirl using your fingers.
- Tuck the ends underneath and pinch them to the sides of the roll.
- Place each roll in a well buttered or greased muffin tin or liner and repeat the process for the remaining dough.
- Allow the rolls to rise in the muffin tins for approximately 60 minutes.
- Preheat the oven to 400°F (200°C). Bake for 12 minutes, then lower the temperature to 350°F and bake for an additional 12 minutes.
- Take out from the oven and let cool.
- While cooling, add the chocolate chips to a microwave safe dish and melt at 30 second intervals until smooth.
- Add powdered sugar to the melted chocolate and stir, add heavy cream to create desired thickness. You want to be able to pipe it.
- Add the chocolate to a piping bag and fill the center of the cruffin.
- Lightly dust the cruffins with powdered sugar.
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