Ingeniously sweet gluten-free sourdough cruffins
Ingenious sourdough cruffins are a combination of the best - muffins and croissants. Try the recipe that made the whole world crazy.
Ingredients
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1st day of fermentation
- 130 g Bread mix white Liana
- 150 g of milk
- 30 g of sugar
- 1.5 PL of yeast
2nd day dough
- 280 g Bakery mix Liana
- 200 ml of milk
- 50 g of melted butter
- 50 g granulated sugar
- 1 bag Vanillin sugar Liana
Next we need
- for sprinkling Bakery mix Liana
- approx. 100 g of softened butter for spreading the dough
- a piece of butter to grease the muffin tin
- oil for greasing the bowl and tray
- Mix the ingredients for the leaven in a bowl, cover with foil and leave to rise for 12 hours. It is best to prepare the leaven in the evening so that we can continue in the morning.
- The next day, we mix the prepared leaven with the ingredients from the next day and mix a compact dough. Put it in a bowl greased with oil and let it rise covered for 3 hours.
- Shape the leavened dough into a loaf on a floured surface. Divide into 6 parts, mix each part and place on a tray greased with oil. Let it rise covered for 2-3 hours.
- Grease the work mat with oil and roll out the loaves as thinly as possible into a rectangle about 12-15 cm wide. Spread with softened butter and roll up. Place again on a greased tray, cover and leave to rise for 60 minutes.
- Cut the rolls lengthwise with a razor blade and twist them into a snail shape so that the cut part is on the outside. Place in a greased muffin tin. Using this procedure, we cut all 6 rolls and get 12 pieces of cruffins. Cover and leave to rise for 2-3 hours.
- Place a smaller tray on the bottom of the oven. Heat the oven to 230°C. Place the cruffins in a heated oven, pour 350 ml of boiling water into the bottom tray and bake for 10 minutes. Then reduce the temperature to 170°C and bake for another 15 minutes. We bake the entire time with the marmalade so that the dough does not dry out. Leave the baked cruffins to cool. Sprinkle with powdered sugar and serve with jam, Nutella or on its own.
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Ingredients
Add to cart
Print recipe
Share on Facebook
1st day of fermentation
- 130 g Bread mix white Liana
- 150 g of milk
- 30 g of sugar
- 1.5 PL of yeast
2nd day dough
- 280 g Bakery mix Liana
- 200 ml of milk
- 50 g of melted butter
- 50 g granulated sugar
- 1 bag Vanillin sugar Liana
Next we need
- for sprinkling Bakery mix Liana
- approx. 100 g of softened butter for spreading the dough
- a piece of butter to grease the muffin tin
- oil for greasing the bowl and tray
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