Bread Machine Caramel Cruffins

Golden cruffin knots of dough on a plate beside a cup of coffee.

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4.50 from 2 votes

A little guilty pleasure you don't have to be feel too guilty about.

Prep Time25

Cook Time25

Rising Time5 30

Total Time6 20

Course: Breakfast, Snack

Cuisine: American

Servings: Cruffins

Calories: 219kcal

Author: Carolyn Hetke

Ingredients

Wet Ingredients

⅔ + 1 Tbsp cup +lukewarm water 160 grams
¼ cup butter, room temperature 50 grams

Dry Ingredients

1 cup all purpose flour 150 grams
1 cup bread flour 150 grams
1 ½ teaspoon salt
1 tablespoon sugar 25 grams

Yeast

1 ½ teaspoon 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

Instructions

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 ½ 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.

Notes

Variation: To make 6 large cruffins, pinch 2 pieces of the cut log together before twisting. Twist and put in a large 6 muffin tin. Bake 35 minutes and check for doneness.

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