- Difficulty Easy
- Active time 30 minutes
- Total time 3 hours
- Servings 12 portions
- 120 g water
- 1½ tsp dried instant yeast
- 30 g sugar
- 280 g baker's flour, plus extra to dust
- 50 g unsalted butter
- ¼ tsp sea salt
- 250 g unsalted butter, cut into pieces
- 50 g plain flour, plus extra to dust
- 150 g cheddar cheese, cut into pieces (3 cm)
- 120 g ham of choice, cut into pieces
- Place water, yeast and sugar into mixing bowl, then heat 2 min/37°C/speed 2
- Add flour, butter and salt, then knead Dough /5 min. Place dough on a lightly floured silicone bread mat or work surface and form into a ball. Cover and set aside for 30 minutes. Clean and dry mixing bowl. Continue with the recipe.
- Place butter and flour into mixing bowl, then mix 5 sec/speed 3 or until combined. Place butter mixture between 2 sheets of baking paper and press out into a smooth rectangle (approx. 15 x 20 cm). Place in the fridge to chill and firm up (approx. 15 minutes). Clean and dry mixing bowl.
- Place pastry on a lightly floured silicone bread mat or work surface and roll out into a rectangle (approx. 30 x 40 cm). Remove baking paper from butter and place on one half of the pastry. Fold over other half of pastry to cover butter, then seal the edges.
- Roll out pastry into a rectangle 3 times as long as it is wide (approx. 20 x 60 cm). Fold into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return pastry to the fridge for 20 minutes (see Tips).
- Set aside a 12-hole muffin tray.
- Place cheese into mixing bowl and chop 5 sec/speed 7. Add ham and mix with spatula to combine. Set aside.
- On a lightly floured silicone bread mat or work surface, roll pastry out into a square (36 x 36 cm). Sprinkle pastry with cheese and ham mixture, pressing down gently. Carefully cut into 12 strips (3 cm wide), then cut each strip into 3 pieces (12 cm long). Take 3 pieces and overlap each (by approx. 9 cm) to form a long strip then roll up tucking loose end under the scroll. Place in muffin tray. Cover and set aside in a warm place to prove until doubled in size (approx. 45 minutes).
- Preheat oven to 200°C. Bake cruffins for 15-18 minutes (200°C) until puffed and golden brown. Set aside to cool in tray for 10 minutes. Serve warm (see Tips).
Tips & Tricks
- Keep dough cold at all times, refrigerate between rolling if necessary.
- Cruffins are best served warm or on the day of baking. Store in an airtight container for up to 2 days and warm to serve.
Sweet Cruffins: omit ham and cheese in step 7, then once baked sprinkle with cinnamon sugar.