Churro Butter Cruffins (Print Version)
# Ingredients:
→ Base Dough
01 -
2 cups of plain flour
02 -
½ teaspoon of salt
03 -
1 packet (or 2¼ teaspoons) of quick-rise yeast
04 -
½ a cup of softened unsalted butter
05 -
¼ cup of white sugar
06 -
Warm water, about half a cup to start
→ Cinnamon Sugar Coating
07 -
½ a cup of sugar
08 -
2 teaspoons of powdered cinnamon
→ Optional Center Filling
09 -
1 cup of dulce de leche
# Instructions:
01 -
In a big mixing bowl, toss together the flour, sugar, yeast, and salt. Slowly pour in the warm water, stirring as you go, until the dough comes together.
02 -
Transfer the dough onto a floured counter. Knead by hand for roughly 10 minutes until you've got a smooth, stretchy ball.
03 -
Roll the dough flat into a rectangle, smear it with softened butter, and fold it into thirds. Roll and fold two more times before chilling it for an hour.
04 -
Cut the dough into 12 sections. Take each piece, roll into strips, and coil them neatly into a muffin tin that's greased.
05 -
Put the muffin tin somewhere warm and leave the dough to puff up until it doubles in size—takes about an hour.
06 -
Pop the tray in the oven at 375°F (190°C) for 20 minutes. You're done when they're golden and lovely.
07 -
Toss cinnamon and sugar in a shallow dish. While they're warm, roll the pastries in this mix so they’re nicely coated.
08 -
If you want, fill each one by piping in dulce de leche right in the center.
# Notes:
01 -
This pastry is a blend of a croissant and a muffin.
02 -
They're delicious with or without the optional filling.
03 -
These are best eaten when they're fresh out of the oven and warm.
04 -
Proper layering needs the dough to be chilled before baking.