Cruffins with Strawberry Jam
- flour - 1 1/3 cups (325 g)
- sugar - 3 tbsp
- salt - 1 tsp
- water - 2/3 cup (150 ml) cool
- yeast - 1 packet, dry
- butter - 1/2 cup (125 g), melted
- jam - 1/2 cup, strawberry
- powdered sugar - for sprinkling
- oil - for smearing
Mix the yeast with the cool water and 1 tbsp sugar. Stir and leave it to bubble. Sift the flour, pour in the salt and remaining sugar. Add the yeast and melted butter, stir it into a ball of dough with a fork, then knead a soft dough.
Put it on the counter, knead 5-10 min., it's very pleasant to the touch and easy to work with. Cover with foil and leave it to rise for 40 min.
Divide the ready dough into 6 equal parts. Roll out each one into a long ellipse, while also stretching it a bit at the same time. Smear it with oil with a brush and roll it up. Roll it out again gently with your hands and leave it aside. Do this for all of the dough balls.
Then cut each roll with a knife down the middle lengthwise and wrap it into a rose, tucking the end part underneath.
Place the resulting roses in oiled muffin forms. Leave them to rise again and bake in a preheated 356°F (180 °C) oven for 20 min. to a nice golden color. Take them out and leave to cool. Pour the strawberry jam into a high-walled container and blend to a smooth mixture.
Pour the mixture into a pastry bag with a long tip and stick it in the exact center of each muffin. Fill with jam, while leaving it to spill out on top. Sprinkle lightly with powdered sugar and serve.
Beauty and taste, enjoy!