New Cookery Recipes

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Caster sugar : 56g(1/4 cup) for cruffins with filling 75g(1/3cup) for plain cruffins

5g (1-1/2 teaspoons) active dry yeast 250ml (1 cup) warm milk Stir and let it for 15 minutes Until foamy 375g (3 cups) all purpose flour, sift over yeast mixture 55g (1/4 cup) butter, melted 1 teaspoon vanilla sugar (1/2 teaspoon vanilla extract), 1/2 teaspoon fine salt I stir using a wooden spoon Until well-combined On floured surface I knead by hands for about 8 minutes the dough will be soft but not sticky Dough in a large bowl, cover for 60 to 90 minutes Until doubled in size Back to floured surface, form a ball Divide into 8 pieces Form balls We have 8 small dough Flatten using a rolling-pin or a glass bottle Roll out as thin as you can

The longer the sheet, the more layers will be Spread with butter (room temperature) generously and evenly Roll up the sheet dough into a cigar form This sheet dough is about 43 cm (17 inches) long Roll the 'cigar' dough into about 20 cm (8 inches) long Cut in the middle lengthwise Form a snail, hide the tip under the swirl This will make a bigger cruffin For small cruffin, use only a half cut Put in muffin tin or foil cups Let it for 30 minutes After 30 minutes

Show here only 4 pieces Here I will show you 2 with egg wash and 2 without egg wash Bake at 180°C (350°F) for 25-30 minutes Oven may vary The result show different look Dust with powdered sugar If you want to add filling, make a hole in the middle to add jam, chocolate spread, Nutella etc Using foil cup the bottom look pale, using muffin tin the bottom get brown evenly

Source: Youtube

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