Churro Cinnamon Cruffins (Print Version)
# Ingredients:
→ Base Dough
01 -
Warm water (½ cup)
02 -
Salt (½ teaspoon)
03 -
Instant yeast (1 packet/2¼ teaspoons)
04 -
Unsalted butter, softened (½ cup)
05 -
Granulated sugar (¼ cup)
06 -
All-purpose flour (2 cups)
→ Cinnamon Sugar Coating
07 -
Ground cinnamon (2 teaspoons)
08 -
Granulated sugar (½ cup)
→ Fillings (Optional)
09 -
1 cup of dulce de leche
# Instructions:
01 -
In a big bowl, stir together flour, sugar, yeast, and salt. Slowly mix in warm water until dough begins to come together.
02 -
Place the dough on a floured surface and work it with your hands for roughly 10 minutes until smooth and stretchy.
03 -
Flatten dough into a rectangle, spread butter all over it, fold into thirds, and roll it out. Repeat this two more times, then chill for an hour.
04 -
Cut the dough into 12 sections, roll them into strips, and twist each into a muffin tin greased with butter.
05 -
Put the shaped dough somewhere warm for an hour to puff up until they’re doubled in size.
06 -
Pop them in a 375°F (190°C) oven for 20 minutes until they’re lovely and golden.
07 -
Mix cinnamon with sugar in a shallow plate, then roll the warm pastries around till they’re covered.
08 -
If you’d like, pipe dulce de leche into the middle of each pastry.
# Notes:
01 -
It’s like a mix of a croissant and a muffin.
02 -
You can leave out the dulce de leche if you want.
03 -
Tastes the best straight out of the oven.
04 -
Chilling the dough helps with the buttery layers.