Easter Cruffins
1 Egg
2 Egg Yolks
3 tbsp Butter (melted)
1/3 cup milk (warm)
1 tsp orange zest
2 tbsp orange juice
1/2 tsp salt
2 tsp dry instant yeast
1/2 cup sugar
2 1/3 cup flour
Filling:
7 tbsp Butter (room temp )
8 oz raisins and cranberry mix
Confectioners sugar to sprinkle the top.
Soak raisins and cranberries in hot water for 5 min and then dry with paper towel.
In a small bowl warm up the milk and add about 1 tsp of sugar and dry yeast , stir and set it aside for about 10 minutes. ( Milk should not be hot)
After about 10 min the yeast should create a foam top .
In a mixing bowl beat the eggs and sugar together until light and fluffy.
In a separate bowl sift flour and salt.
Make an indent in the flour bowl and pour into the middle whipped eggs, yeast , melted butter , orange juice and zest.
Slowly in circular motion begin to mix in the flour . You don’t want to dump all of the flour in the wet mixture right away .
Once all of the ingredients are combined the dough will be sticky at this point , avoid adding more flour .
Knead for about 10 minutes , the dough will be a lot less sticky.
Set the dough into a lightly greased bowl , cover with plastic wrap and set it to rise for about an hour in a warm place. ( I heat up my oven to about 100* and turn it off and set the dough to rise in a warm oven.)
Separate the dough into 6 even parts.
Roll out into rectangle and generously spread the soft butter and sprinkle with dry fruit.
Begin to roll the dough into a roll and set it to rest under the plastic wrap until you’re working on the the rest of the dough.
Slice each roll in half almost all the way through. Make sure on side is still intact just like on the picture below.
Start rolling the dough string inside out so all the layers are exposed on the outside .
Set all of the cruffins into the molds and let them rise for another 10 minutes on the counter covered with plastic wrap .
Preheat the oven to 390* Bake the cruffins for 5 minutes and then reduce the heat to 350* and bake for another 20-25 min.
If your tops get browned too fast just put a piece of foil over the top , don’t wrap just lay it flat.
Once cruffins are all baked remove from the molds and sprinkle with powdered sugar .
This recipe makes 6 individual mini cruffins. Size 2 3/4” x 2”
