Whoever puts their hands on sourdough, it’s hard to stop with it. All you do is thinking of new and different ways to apply its use. After seeing all the crunchy and layered cruffin photos on social media, I decided to try it myself. that is a delightful little treat that you can fill with whatever you want and I went with Nutella this time. It is just fantastic. They are amazing while still warm and crunchy and maybe even better the day after. If you manage to save any!
It may seem that these cruffis do take some time to make, but sourdough crew is used to it anyway. And this is actually quite quick for a sourdough recipe in general.
For all of you who do not grow yeast at home, this can be easily done with store-bought instant yeast. You will get a great result and the process is much faster as the rising time is a lot shorter.
You don’t need many ingredients, practically only a couple of them.
What do I need to make these cruffins?
FLOUR – I used regular wheat flour, the one you would use for bread.
SOURDOUGH STARTER – or a store-bought yeast.
SUGAR – regular white caster sugar. If you like, you ca mix it with a little bit of brown sugar.
BUTTER – because everything is better with butter. It should be at room temperature.
WATER – you can mix it with milk, sometimes I do that.
SALT – just a tiny little bit of salt is needed to enhance the flavour of chocolate.
Once you are ready, weight down all of the ingredients and get yourself in working mode.
Stand mixer digression
First we are going to make the dough. My life has become much easier since I bought a stand mixer. It is such an amazing helper when it comes to dough kneading.
My mistake was that I just bumped into a good offer and bought the thing and of course it’s not good enough, it has many flaws. Once again I reaffirmed my thought (that I still sometimes brake) that I am not rich enough to buy cheap things.
It can do a great job when it comes to a softer dough like this. Pasta dough is another thing. That kitchen robot gets so tired while making it that often times I decide to proceed kneading it by hand, old fashioned way.
Anyway, let’s make the dough.
Making the dough
There is no complications when it comes to making this dough. Just take all the ingredients and knead the dough until it gets soft and nicely combined. It will take you a good 10 minutes of kneading.
When that is done, your dough needs to get some rest. Wrap it in cling film and let it sit on the counter for about an hour or so.
Next step is to divide the dough in four pieces. Feel free to use the kitchen scale and weigh four equal dough pieces, that way you will get evenly sized cruffins at the end. Take each and every piece and shape them into small balls.
Now it’s time to roll out the dough. It is necessary to do it very thinly. Thin dough will provide more layers and more crispiness at the end. I have used pasta machine for this step, that’s the easiest way. If you don’t have one, roll it by hand to get a thin elongated shape, like one you would get with pasta machine.
Then take some soften butter and spread it on the dough by using your fingers. It doesn’t have to cover all the dough, you’re gonna wrap it anyway. But I like the dough to be a little buttery.
Next layer is reserved for Nutella. Spread it in the amount you want and like. I like putting a lot of it, but again, take care of the fact that you need to wrap the dough tightly and that possibly some of that Nutella will come out if you use far too much of it.
When you dough is ready and filled with chocolate, you should roll it to get a little sausage that you will cut lengthwise and get two equal pieces out of it.
You should wrap each piece around itself and create this form presented on pictures, ones that are placed into the muffin mould.
You do the same, place all of your cruffins in a well buttered muffin mould.
You will get 8 cruffins out of this amount of the dough. Cover your beautifully looking cruffins with cling-film and let them rise for about 4 hours on room temperature.
Preheated your oven oven on 200 degrees Celsius or 400 Fahrenheit and bake the cruffins for about 25 minutes or until you think they are crispy enough.
When they cool own a little, dust them with some powdered sugar. If you eat all of them the same day, I wont judge you because that is totally understandable. I managed to save two for the day after and maybe it tasted even better. I cannot tell for sure. But it is amazing both way. The first day they are crispier and he second day they are more compact and a bit moist which I also like. It’s up to you to see. Now get down to business!
The most delicious Nutella sourdough cruffins
- 230 g flour 8.11 oz
- 80 g sourdough starter – or 7 grams of dry yeast 2.82 oz – or 0.25 oz dry yeast
- 20 g sugar 0.71 oz
- 30 g butter 1.06 oz
- 90 g water 3.17 oz
- a pinch of salt
- butter for the filling
- Nutella for the filling
- Mix the dough well by using all the ingredients and wrap it in cling-film. Leave it on the counter for about an hour to rest.
- Divide the dough in four pieces and shape into small balls. Roll it out very thinly. I have used pasta machine, that’s the easiest way. If you don’t have one, roll it by hand to get a thin elongated shape, like one you would get with pasta machine.
- Take some soften butter and spread it on the dough by using your fingers. It doesn’t have to cover all the dough, you’re gonna wrap it anyway. But the dough is nicer when it is a little buttery. Then spread Nutella on it, in the amount you like.
- Now you should roll the dough to get a little sausage-alike shape that you will cut lengthwise and get two equal pieces out of it. You should wrap each one around itself and place it into the buttered muffin mould.
- You will get 8 cruffins out this dough. Cover them with cling-film and let them rise for about 4 hours on room temperature.
- Bake them in a preheated oven, 200°C or 400 F for about 25 minutes or until you think they are crispy enough.