Panettone-Cruffin

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Nadia Galinova
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Nadia Galinova
Panettone-Cruffin
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22/08/2021
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Preparation
40 min.
Cooking
35 min.
Тotal
75 min.
Servings
3
"Leave the ordinary pastries to the amateurs, you are now experienced chefs and you can handle this unique and fragrant Panettone-Cruffin"

Ingredients

  • warm milk - 2.7 fl oz (80 ml)
  • dry yeast - 0.25 oz (7 g)
  • sugar - 1/4 tsp.
  • white flour - 12 oz (350 g)
  • salt - 1/2 tsp.
  • eggs - 1 pc.
  • yolks - 2 pcs.
  • crystal sugar - 2.5 oz (70 g)
  • fresh orange juice - 2 tbsp.
  • melted butter - 1.4 oz (40 g)
  • vanilla - 1 tsp. (orange)
  • grated orange peel - from 1 orange
  • grated nutmeg - about 2 tsp.
  • butter - about 3.5 oz (100 g) (divided into three parts/at room temperature)
  • sliced almonds - 1.75 oz (50 g) divided into three parts
  • raisins - 3.5 oz (100 g) (divided into three parts)
  • rum - 1 tbsp.
  • powdered sugar - for sprinkling
measures

How to cook

Oven - turned on to 360°F (180 degrees).

You need to works with round, narrower forms with a diameter of about 5.9″ (15 cm). 3 forms are used, covered with baking paper on the bottom and walls.

You can work either with a mixer and you can knead by hand.

Cover 2-3 tablespoons of raisins with boiling water and 1 tbsp. rum. Leave them until they absorb the liquid. Later on, when used, they are strained and dried very well in household paper.

In the warm milk add 1 tsp. sugar, dry yeast, stir and leave it to rise for 10-15 minutes. In the bowl of the mixer pour the sifted flour, add salt and mix. Pour the activated yeast in the middle.

Separately in a bowl beat the whole egg, yolks and sugar with a fork. Pour the mixture over the yeast and add the orange juice. Mix at a slow speed until a rough ball of dough is formed.

Melt the butter and add it to the dough and while stirring constantly, add the vanilla and grated orange peel.

Knead the dough until it forms into a smooth and elastic ball. Place it in a lightly greased with butter bowl to rise for about 1 hour. Knead the dough lightly and divide it into three parts. Cover them with a towel and leave them for 10 minutes.

The first ball of dough is rolled out into a thin circle, onto a little flour, using a rolling pin. Spread it with 1/3 of the butter, using a brush, on top, or you can do it by hand, all over the dough. Sprinkle it with nutmeg, raisins and crushed hand-sliced ​​almonds.

It is rolled up, covered with a towel and left to rest for 15 minutes. After this time, with a sharp knife, the roll is cut in the middle to the end, without cutting its upper, it needs to remain connected.

One of the cut pieces of dough need to be rolled up, while circling the other piece of dough.

Completely roll it up and through the uncut part, as the cut sides need to be on the outside, to be noticed. The end of the dough is pushed through the bottom, by raising the cruffin a little. The same is done with the other two pieces of dough.

The finished cruffins are placed in narrow forms onto baking paper. Leave them to rise for 1 hour, or until they fully take up the whole space in the forms.

Bake them at 390°F (200 degrees) for 10 minutes and at 360°F (180 degrees) for 25 minutes. Let them cool and sprinkle them generously with powdered sugar.

The panettone-cruffins are a wonderful dessert!

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