Raspberry cruffins
Craving a comforting dish but need a change? Follow this recipe for raspberry cruffins!
Preparation time: 35 minutes
For about 28 cruffins
For the cruffins
1
Kg GEM 120
480
g water
20
g salt
50
g yeast
130
g sugar
40
g honey
100
g fine butter
500
g AOP pastry butter
50
g whole eggs (for the gilding)
For the raspberry jam with seeds
400
g raspberry pulp
400
g broken raspberry
350
g sugar
15
g pectine NH
Preparation
1
Jam preparation
In a saucepan, warm the pulp and broken raspberries.
In a mixing bowl, combine the sugar with pectin NH.
Incorporate the sugar-pectin mixture into the warm raspberry mixture. Bring to a boil, whisking constantly. Transfer and keep cool.
2
Cruffin preparation
Knead with the hook of your robot all the ingredients -except the pastry butter- 8 minutes on slow speed, then 6 minutes on medium speed. The dough should be firm and smooth. Dough temperature: 24 °C (75,2°F). Weigh the dough to 1.75 kg and shape into elongated balls. Rest for 30 minutes.
Roll out into a rectangle to fit a 60 x 40 cm baking sheet and cover. Freeze to firm the dough, then let it return to 5 °C (41°F).
Incorporate the pastry butter (500 g) in the dough. Perform one double folding and one simple folding. Keep cool to firm the dough for about 45 minutes.
Sheet the dough to 4 mm thickness. Cut into strips of 15 x 4 cm. Stack 3 strips with a slight off set, then roll them together.
Seal and close with your finger. Place in molds of 80 mm diameter and 40 mm height. Proof for 2 hours at 26 °C (78,8°F).
Glaze with whole egg. Bake in a convection oven at 170 °C (338°F) for 17 minutes. Let it cool.
Fill with raspberry jam (you can also fi ll with other jams or spreads).