CRUFFIN
Ingredients
- TOP CROISSANT 5 CEREALI 1000g
- Water 420g
- Honey 50g
- Brewer’s yeast 40g
Preparation
Work all the ingredients until a homogeneous dough is obtained. Let the dough rest for 10 minutes, then laminate with 25% Crystal Melange, making 3 single folds. Let the dough rest for another 10 minutes, then perform the final lamination. Roll out to 2.7 mm and cut into rectangles measuring 10 × 3 cm. Brush with water, sprinkle with sugar, roll up, and place into muffin molds. Place in a proofing chamber at 30°C with 75% relative humidity for about 90 minutes. At halfway through proofing, fill the center of the roll with Forest Fruit Hydrated Cream. Once proofing is complete, brush with water and sprinkle with granulated sugar. Bake as usual.
