Fruits & Veggies Monday/Cruffins with vanilla cream and and colorful marzipan eggs

Hello dear friends! 🍑 🍒 🍓 🥝

"Do not you want to bake cruffins?" My girlfriend asked me. She is constantly on the net and said, that would be the trend in the US now!

In any case, that made me curious. Now I had to bake "croissant muffins". So off to the experimental kitchen!

These cruffins are a mix of airy croissant and a muffin, the muffin in this case mainly the shaper. They have a little bit of butter inside to make them soft.

These Cruffins are airy, delicious, crisp - if you tear them apart, you can see the thin layers of the dough - almost like puff pastry, but not quite so ... The dough is a relatively simple yeast dough - not very complicated to produce.

So you do not have to do a classic puff pastry - many are afraid of that, even though puff pastry is not rocket science. The dough is rolled out thinly here and coated with butter and rolled up again - it already has similar to the puff pastry a butter-dough layer.

Now let's get to the recipe!

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For 12 pieces

Ingredients dough

• 300 g of flour
• ½ tsp salt
• 2 tbsp sugar
• 21 g fresh yeast or 7 g dry yeast
• 150 ml of lukewarm water
• 50 g butter vegan, soft and cut into small cubes

also

180 g butter vegan, very soft
for brushing the dough & for the baking pan

Ingredients vanilla cream

• 150 ml sweet lupins milk or almond milk
• 40 g of granulated sugar
• 15 g custard powder vanilla
• 250 ml vegan whipped cream

For the colorful eggs

• 250 g marzipan
• some red, green and yellow food coloring
• granulated sugar

Preparation dough

In a bowl, mix the flour, salt and sugar well. Dissolve the yeast in lukewarm water and add to the flour. Knead with the dough hook of the hand mixer at the lowest level for 1 minute. Add 50 g soft butter and knead again. Knead for another 5 minutes until a silky-smooth dough is formed.
Knead the dough again with your hand. Put the dough in the bowl and cover with a cloth. Leave dough for 40-45 minutes at room temperature (dough volume doubles).

In the meantime prepare the vanilla cream:

Boil ⅔ of the milk with the sugar. Mix the custard powder with remaining milk until smooth. Stir in the boiling milk. Cook for 1 minute and then fill in a bowl. Cover vanilla pudding with cling film and allow to cool.

The whipping cream until stiff, stir into the pudding and make the vanilla cream cold.

Knead the dough by hand and form into a thick roll. Divide into 6 equally sized pieces.

Roll out dough pieces very thinly on a floured work surface (35x15 cm). Dust with flour and turn once. Brush each dough rectangle with very soft butter. Roll up dough rectangles one after the other.

Cut the roll Resulting Longitudinally with a floured, sharp knife.

Roll up each half of the cutting edge to the outside.

Put dough slugs in a greased muffin tray. Cover with a cloth and let rise at room temperature for 30 minutes (Volume doubles).

Preheat oven to 200 ° C top / bottom heat. Cruffins in it bake for 20 - 25 minutes until golden brown.

Remove cruffins from the baking pan and leave to cool on a wire rack.

Divide marzipan into 3 portions. Knead each portion with a different color until the desired color is achieved. From the dyed marzipan of every color, make 12 small eggs. Roll the eggs into granulated sugar.

distribute vanilla cream on the Cruffins and top with eggs.

Unfortunately, these Cruffins were eaten too fast, alone when I look at the pictures I get the desire to bake some again.

I wish you a sweet start of the week 🍉 🍊 🍋

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Many thanks to @lenasveganliving and @plantstoplanks!