Bread Machine Chocolate Cruffins

Chocolate cruffins-doughy pastry wound in to a muffin shape, filled with melted chocolate and dusted with icing sugar.

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5 from 1 vote

The best of both worlds - a muffin and croissant!

Prep Time25

Cook Time35

Rising Time5 30

Total Time6 30

Course: Breakfast, Snack

Cuisine: American

Servings: Cruffins

Calories: 383kcal

Author: Carolyn Hetke

Ingredients

Wet Ingredients

⅔ + 1 Tbsp cup lukewarm water 130 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 75 grams
4 oz chocolate 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.
To make 6 large cruffins, pinch 2 pieces of dough together end to end. Spiral dough furling the cut layers to the outside. Place in large muffin wells. Cover with plastic wrap and allow to proof at room temperature 4 hours or in fridge overnight.
Preheat oven to 375°. Reduce heat to 350°, add cruffins and bake for 35-40 minutes. Check for doneness after 35 minutes- a toothpick should come out cleam 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 12 smaller cruffins, do not pinch 2 pieces of dough together. Twist each of the 12 pieces of dough into a spiral with cut layers furled to the outside. Proof and bake as per above. Check for doneness after 25minutes.

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