Easy-to-Make Homemade Croissant Muffin (Cruffin) for Brunch
When it comes to making fresh pasta, Marcato is to pasta what Ferrari is to super cars. They literally dominate the market for pasta machines, which of course should be no surprise being that they have been making them in Italy since 1930. Since then, they have only improved their designs and in recent years have added to their range with their biscuit press, ravioli tablet and dispenser. The Marcato dispenser is the best little accessory for sifting flour when making pasta, or even sifting sugar on freshly made crostoli.
The mesh top allows you to sift any type of flour, sugar and cocoa powder making it handy for your everyday cooking needs. I personally use it as my icing sugar container, taking it out often to decorate my cakes and biscuits without making a sugary mess.
Today, I’m going to show you how perfectly my Copper Marcato Atlas Pasta Machine works with the dispenser by creating the Cruffin. A flakey, layered hybrid between a croissant and a muffin. While there has been endless excitement over Cronuts (croissant and donut hybrid), the Cruffin is much easier to make and will always provide the same mouth watering results.
Once butter is spread evenly, I rolled the dough tightly from one end to the other, creating a log. I then cut it in half length ways, rolling each one with the cut side facing outwards. I repeated this with all 4 portions of dough and left it to rise for a further 2 hours in the muffin tin.
Once risen, I sprinkled some sugar for extra sweetness and put them in a preheated oven until golden.
Once cut and rolled, you can see how the cruffins will take shape in the muffin tin.
To finish off the cruffins, I sifted icing sugar with my handy dispenser.
The mouth watering results speak for themselves!
Nothing more satisfying than dusting them with icing sugar to finish. You can also add topping like whipped cream to Nutella
A little bit of love from the Marcato Family. To view the entire range of Marcato pasta machines, tools and baking accessories click here
Cruffin Recipe:
Dough Ingredients:
- 1 1/4 cups (160g) bread flour
- 1 1/8 cups (140g) all-purpose flour
- 2 tsp. (7g) dry yeast
- 1/2 tsp. salt
- 2 tbsp. sugar
- 1/2 cup (120ml) lukewarm water + up to 1/5 cup (50ml) for adjustment
- 1/4 cup (50g) butter, at room temperature
- 3/4 cup (165g) butter, at room temperature
Decoration
- icing sugar for dusting
- You can also add your favourite toppings like Nutella, whipped cream, caramel and cinnamon to name a few
- Combine flour, yeast, water and sugar into mixing bowl
- Mix in with butter for 5-10 minutes with a mixer that has a dough hook or by hand until dough is even and silky smooth
- Leave to rise for approximately 45 minutes until it is approximately doubled in size
- Cut into 4 portions and then feed through each piece at the thinnest setting in the pasta machine
- Brush with butter across the flattened dough
- Roll the dough tightly with your hands to make long logs
- Cut in half length ways then roll to make the curled shape with cut side facing outwards
- Repeat for all portions then place in a muffin tin and allow to sit for 2 hours
- Once risen, sprinkle with some more icing sugar and place into a preheated oven at 200˚C for approximately 20-25 minutes until golden brown
