Craffins (Puff Pastry Buns)
by Editorial Staff
Craffins (croissants-muffins) are round puff pastry buns made from yeast dough. They turn out to be unusually tasty and cute. You can make these buns for Easter.
Ingredients
- Flour – 370-430 g
- Melted butter – 50 g
- Softened butter – 100 g
- Dry yeast – 5 g (0.5 sachets / 2 teaspoon.)
- Sugar – 60 g
- Warm water – 140 ml
- Salt – 0.5 teaspoon
Directions
- Pour sugar, salt and dry fast-acting yeast into the sifted flour. Let’s mix.
- Add melted butter and warm water to the dry ingredients. We begin to knead the dough first with a silicone spatula, then with our hands on the table.
- You need to knead the dough for at least 15 minutes to make it smooth. Sprinkle flour on the table if necessary, but not all at once. After the dough is kneaded, form a ball, put it in a greased plate. We leave for 1 hour, covering with cling film.
- Divide the dough into 6 equal parts, let it rest again under the film for 15 minutes.
- Roll each part with a rolling pin (using a special machine) into a thin and long workpiece, which we abundantly oil with soft butter. We twist the layer into a roll.
- Leave it under cling film for about 15 minutes, then cut it lengthwise, pressing the knife so as not to damage the layers too much. We twist each piece in the shape of a flower, put it in muffin molds.
- We put the craffins in the oven, preheated to 180 degrees, for about 20-25 minutes, in convection mode (if there is no convection, first cover the mold with foil, and open 10 minutes before cooking).
- Cool down the finished craffins.
- For icing, add lemon juice, lemon zest, cold water to icing sugar – mix. Pour icing on the yeast buns, sprinkle with confectionery decorations.
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