Hybrid Sourdough Cruffins with Cinnamon Black Sesame Sugar

A buddy of mine on Instagram was sort sufficient to share her components for sourdough and hybrid sourdough cruffins/croissants.  My first try at making a laminated dough was my Danish loaf.  I sadly fermented the formed dough in its pan at barely too excessive a temperature so the higher melted and was absorbed by the dough.  With that in thoughts, I selected a season with cooler climate, saved my vary hood exhaust fan on, and opened my balcony door a bit to maintain my kitchen temperature round 72°F.  I additionally saved the ultimate proofing temperature of the formed cruffins all the way down to between 74-76°F as an alternative of 82°F.  

For a primary try at cruffins, I’ve to say I’m tremendous proud of these.  They’re so crispy on the skin, but smooth on the within with great layers of pastry.  I simply love Donna’s concept of coating them with cinnamon and floor black sesame, a flavour mixture I hadn’t thought-about.  I’ve made some modifications to the recipe, however the primary issues such because the ingredient ratios are all from Donna.  You may observe her on IG @thedonnakim she does a variety of fabulous baking and chocolate treats, actually inventive work.

These are a incredible technique to attempt making a laminated pasty, you are able to do so many issues with them by altering the sugar coating and or filling them with preserves or lotions.  Maybe I’ll attempt croissants sooner or later now that I’ve been capable of pretty efficiently make cruffins.

BUTTER BLOCK 

• 250g unsalted butter, 82-84% fats, EU butter has minimal 82% fats.

ENRICHED HYBRID CROISSANT DOUGH

• 425g AP flour
• 192g water//or scalded complete milk
• 50g caster sugar
• 28g butter
• 50g egg, 1 massive *subtract from water complete if over 50g*
• 60g levain
• 5g-10g prompt yeast (gold saf) (I’ll use 7.5 g, this strikes in a short time so use much less subsequent time)
• 10g high-quality salt

ENRICHED SOURDOUGH CROISSANT DOUGH w/STIFF SWEET LEVAIN

• 388g AP flour
• 126g water//or scalded complete milk
• 50g caster sugar
• 28g butter
• 50g egg, 1 massive *subtract from water complete if over 50g*
• 170g candy stiff levain
• 10g high-quality salt

Stiff Candy Levain – for hybrid dough

13 g starter

11 g white sugar

15 g water

34 g AP flour 

Stiff candy levain for sourdough (non-hybrid)

30 g starter

26 g white sugar

35 g water

79 g AP flour

Donna’s Cruffin flavoured sugar coating.

200g sugar

1 tsp cinnamon

Round 2 tbsps floor roasted sesame seeds

EGG WASH (for croissants or ache au chocolat, not wanted for cruffins)

• 1 egg
• 1 tbsp Whipping cream/milk
• 1 tsp honey

METHOD  

Combine Your Dough

Weigh and scald the milk, if utilizing (must get to 180°F – 185°F), then put aside to chill down.  If not, weigh water.

Combine all components collectively utilizing stand mixer – knead the dough till it turns into cohesive, about 5 minutes. Search for a tough/shaggy dough that types right into a ball.

*Don’t knead for lengthy as you don’t must develop gluten at this stage*

Arrange aliquot jar, kind dough into good taut ball, place right into a coated container and proof till doubled.

***First Proof: 80-82°F (I did this at 82ºF )

1.5-4 hours for Hybrid (dependant on added yeast weight + temperature)

10-12 hours for Sourdough (dependant on temperature)

As soon as doubled, gently degas and fold 4 corners in (somewhat stretch and fold over). Then work into an 17cm/8”ish sq..

Wrap loosely in plastic/in ziploc and chill in a single day.

Prep your butter block!

Minimize a sheet of parchment so it’s large enough to make a folded over 17cm sq.. 

Minimize the butter whereas it’s chilly and place into your ready parchment sq. and fold to cowl. Enable it to heat to room temperature, roughly 1 hour, after which flatten the butter to fill the 17×17 cm sq. proper to the corners.  Attempt to get this an excellent thickness.  Don’t permit the butter to get too heat and soften. Refrigerate till wanted.

Lamination

Subsequent day, if potential, get your kitchen to a cool 70-72°F. 

Pull butter block from fridge about 10 minutes earlier than beginning to roll out dough. Butter must heat up a bit first! 

Butter block temp ought to be about 55°F/13°C for lamination. 

**55 to 61°F (13 to 16°C), butter ought to be malleable, stiff but flexible however not overly smooth. Ought to be capable to make a finger indent. Superb dough temperature will likely be barely cooler, at 36 to 43°F (2 to six°C)**

As soon as it’s at 55°F /13°C, seize dough from fridge and shortly begin shaping right into a 26 x 26 cm sq.. Frivolously mud the counter and the dough with flour.  As soon as your dough sq. is prepped, the butter temp ought to be proper within the zone!

Rotate your dough often whereas rolling it out to make sure that it isn’t sticking to the countertop.  As soon as it has reached the specified measurement 26 x 26 cm brush off the surplus flour.  

Switch your butter sq. from the parchment by opening the parchment and putting the butter sq. so it appears like a diamond within the sq..  The perimeters of the butter sq. will likely be at 45° angle from the edges of the dough sq..

Subsequent enclose the butter totally with dough by lifting and gently stretching the corners of the dough into the middle of the butter sq..  Attempt to keep away from trapping bubbles of air whereas doing so.  It’s OK if the dough overlaps a bit.  Pinch the dough closed and your butter ought to be totally coated by dough now.  

Time to start out rolling out your dough!  Goal for an extended trimmed rectangle of about 20 cm x 80 cm.

Have a cookie sheet with two sheets of clingfilm prepared.  After every fold you may place the dough on the clingfilm, wrap it up and switch it into the fridge.  You may preserve this within the fridge to maintain it chilly.

First fold is a double/ebook fold.

Goal for a (trimmed) rectangle round 20cm x 80cm.

Trim dough quick ends and (non-obligatory) recycle them again into your dough by putting them beneath your folds. They are going to roll out together with your subsequent flip. The trimmed ends may also be used to fill any gaps when doing the primary fold of the ebook fold.  Brush off extra flour.  First fold covers 2/3 of the underside then the second fold covers 1/3.  That is so the seam isn’t centered below the fold.  Brush off extra flour.  Then ‘shut’ the ebook by folding in half to finish the ebook fold.  Place your now ebook folded dough onto your cookie tray and canopy it with plastic wrap.  Relaxation dough for 30 minutes within the fridge.

Subsequent, is a single/letter fold.

After the 30 minutes relaxation, roll your dough out with one of many open ends dealing with you aiming for a trimmed rectangle of 20 cm x 60 cm.  Brush off extra flour.  Then do a single/letter fold.  Place your now letter folded dough onto your cookie tray and canopy it with plastic wrap.  Relaxation dough for 30 minutes within the fridge.

Whereas the dough is resting within the fridge, butter you muffin pans.

Time to your closing roll out!

Mainly will likely be rolling dough out to a trimmed rectangle 17 cm x 60 cm, hopefully with 4-5mm thickness.  Trim one finish and each lengthy sides.  At 2.5 cm intervals, make a mark with a pizza wheel down every of the lengthy sides of the dough.  Subsequent reduce from one marked aspect to the opposite creating twenty 4 2.5 cm x 17 cm strips of dough.

Alternatively you would roll out to trimmed 34 cm width x 30 cm size, 4-5 mm thickness.  Give dough a fast fold in half to mark 17 cm.  Trim the 30 cm sides and one 34 cm aspect.  Mark dough at 2.5 cm intervals on every of the 30 cm aspect.  Then reduce from one marked aspect to the opposite creating twelve 30 cm strips of dough.  Then reduce then abruptly down the marked centre to create 24 strips of dough 2.5 x 17 cm.

Shaping

Put together your muffin pans by buttering them. 

Every set of two strips will kind one cruffin.  Place one strip lengthwise over one other leaving about 1-1.5 cm of the underside strip uncovered at one finish.  Pinch the tip of the highest strip with the floor of the uncovered strip to stick them.  Ranging from that very same finish positioned furthest from you, step by step roll the 2 strips of dough up right into a disk.  This doesn’t must be tremendous tight however it shouldn’t be actually free.  

As soon as totally rolled, place it down on one of many flat sides.  We will likely be utilizing the free ends of the dough to shut the disk on one aspect which is able to develop into the bottom of the cruffin.  First pull one of many free ends, simply sufficient in order that it covers half of the disk.  Pinch the strip all the way down to the sting of the disk to maintain it in place.  With the opposite free finish, do the identical to cowl the opposite half of the disk.  Pinch the strip all the way down to the sting of the disk to maintain it in place.  Pinch the 2 strips collectively the place they meet to shut it up utterly.  Flip the disk of dough over in order that the uncovered laminated dough is dealing with up and your newly closed half is dealing with down in your countertop.  Gently rotate the disk of dough to tighten it and be sure that the ends don’t come aside throughout proofing and baking.  

Switch your formed cruffin into one of many buttered spots in your muffin pans.  Repeat with every set of two strips till you’ve gotten 12 cruffins of their pans.  Lastly, utilizing a floured fingertip, press down by the centre of every cruffin till you robust the underside of the pan.  Nonetheless will assist preserve the cruffin from opening up whereas baking.

Proofing

Proof at 74-76°F, with humidity. Butter will soften at or above 82°F so you will need to preserve the temperature of the ultimate proof nicely below that, in any other case the butter will soften and be absorbed into the dough.  When baked, they may nonetheless style nice however you’ll lose the layers you labored so arduous to create throughout lamination.  The steam will assist them increase and forestall a crust from forming on the pores and skin.  I positioned a moist heat material inside every bag that I put my cruffins into, that approach they might rise with out forming a pores and skin.

Proofing instances:

For hybrid croissant variations, round 2-6 hours

For sourdough, round 12 hours

Totally proofed cruffins will move a delicate poke check and have a little bit of a jiggle if you shake the muffin tray.  About 30 minutes previous to being totally proofed  preheat oven @ 375°, convection.  However will bake at 350ºF convection.  

When able to bake, drop the temperature all the way down to 350°F convection.  Place the muffin pans on a lined baking sheet to bake since there could also be some melted butter particularly if they’re under-fermented.  Bake the cruffins on the bottom rack ideally on a baking metal for 25-30 minutes rotating midway by.

For Cruffins

As soon as you place your cruffins into the oven to bake, prep any toppings in case you’d like.  No must egg wash cruffins particularly if you’ll cowl with flavoured granulated sugar.

It appears the most well-liked is to toss them in cinnamon sugar, or mud with some icing sugar.

Whenever you take your cruffins are out of the oven allow them to relaxation within the pans for five minutes.  Then rigorously take away them from the pan and roll instantly in cinnamon sugar combine (whereas heat). Then place on cooling rack to totally cool.  The heat of the cruffin will assist adhere the sugar topping to the cruffin.

Allow them to cool on a rack positioned on a cookie tray to catch falling sugar.

They’re scrumptious barely heat.  Retailer them in an hermetic container.  They are often refreshed by reheating them at 300°F for a few minutes.  There’s some effort to creating cruffins, however it’s nicely well worth the effort.

My index of bakes.