Another cruffin recipe to feed my addiction – Caramel Cruffins!
I was so in love with these Chocolate Cruffins that I wanted to think of other flavours to make them in.
And- you may be able to tell from the photo that they are really humungous as muffins go. So…. I decided to make them a more manageable size calorie-wise.
In the original recipe you take two strips of the rolled out dough and twist them together to make a large croissant/muffin cross. So, why not just twist one strip?
Turns out you get a more ‘normal’ size cruffin and you get twice as many! Twelve instead of six!
And because they cook faster and are not so dense I was able to reduce the butter by half and they are still rich and addictive..oops I mean delicious!
That is just winning any way you look at it!
Like the originals, I make the dough in my bread machine. You roll out 2 rectangles, spread your filling over them and roll them up the long way to make 2 dough logs. Then you split the log length-wise so you can see the layers of dough and filling. Then you cut each ‘half log’ into 3 equal pieces so you end up with 12 equal strips. But, instead of tacking 2 strips together before twisting – you just twist each of the 12 strips individually.
You don’t need an over-size muffin tin either. I used a regular size muffin tin and I also made them using regular size tart shells. The bottom of the tart shell holds the shape and then the dough rises up above the tart shell shape.
I was making a double batch so I was also happy when I remembered you can either proof them for 4 hours our overnight. I opted for overnight and baked them fresh the next day.
Update 10 April 2022 – after making these a few times I decided to reduce the butter in the filling by half. I also decided to start the cruffins in a hot oven at 375 degrees but reduce the heat for baking time to 350 degrees. I was finding the butter was prone to smoking and overflowing the pan with the previous instructions.
Bread Machine Caramel Cruffins
- 2/3 + 1 Tbsp cup +lukewarm water 160 grams
- 1/4 cup butter, room temperature 50 grams
- 1 cup all purpose flour 150 grams
- 1 cup bread flour 150 grams
- 1 1/2 tsp salt
- 1 Tbsp sugar 25 grams
- 1 1/2 tsp dry yeast
Filling and Topping
- 3 Tbsps very soft unsalted butter 37 grams
- 4 oz salted caramel chips 100 grams, roughly chopped
- icing sugar for dusting optional
- Mix the water and butter in a small dish.
- Mix the flours, salt and sugar in a separate bowl.
- Measure out the yeast.
- Add the ingredients to your bread machine in the order recommended by the manufacturer. Mine is wet, dry then yeast on top.
- Set the bread machine to Dough Cycle.
- While dough is making, spray or butter a regular muffin pan and set aside. (A regular size tart pan will also work.)
- When Dough cycle is finished divide the dough in to 2 equal portions on a lightly floured board.
- Roll each half out very thinly – you are aiming for about 2 17" X 8" retangles only a few mm thick.
- Carefully spread 1/2 the soft butter over each piece of dough, being careful not to tear the dough and going right out to the edges.
- Sprinkle the chopped up chips over each piece of buttered dough, spreading evenly.
- Gently roll each piece of dough length-wise.
- Cut each log in half lengthways so you can see the center of the log with all the layers and filling. Then cut each half in to 3 equal portions. You will have 12 pieces of dough.
- Twist each piece of dough into a spiral so the cut edges face outward. Place in the muffin tin. Cover with plastic wrap and allow to proof at room temperature 4 hours or in the fridge overnight.
- Preheat oven to 375° F. Add cruffins and reduce oven to 350°. Bake for 25 minutes. A toothpick should come out clean from the center.
- When done, allow cruffins to cool enough to handle, then transfer to a rack to finish cooling. Dust with icing sugar if desired when completely cool.