Couture Golden Sugar Pastry Cream Stuffed Cruffins

Dough and Butter Block

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Step 1

Combine all-purpose flour, Domino Golden Sugar, salt, water, milk, butter, and yeast in the bowl of stand mixer fitted with a hook attachment, mix on lowest speed for 5 minutes. Increase the speed to low-medium and kneed for 8-10 minutes until the the dough is smooth and elastic. Transfer the dough to a separate large lightly greased bowl, cover with kitchen plastic and place into the refrigerator for 24 hours. 

To make the Butter Block: cut cold butter into tablespoon sized slices, encase in the parchment paper 8” x 8” rectangle and roll into an even flat block. Refrigerate overnight 

Cinnamon Golden Sugar

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Step 2

Add the Domino Golden Sugar and ground cinnamon to a bowl, whisk to combine. 

Dough Lamination and Cruffin Assembly

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Step 3

Remove the dough from the refrigerator and roll it into the rectangle that is double the size of the butter block. Place the butter block in the center of the dough, fold the sides of the dough and pinch in the center to encase the butter. 

Flip the dough so the seem faces the table/benchtop and roll the dough into an 8” by 24” rectangle. Flip the dough again so the seem faces you and perform a single fold by visually dividing the rectangle of the dough into thirds and folding the top and bottom thirds into the center (as if “closing a business letter”). Wrap the dought in kitchen plastic and freeze for 30 minutes.

Step 4

Remove the dough from the freezer and repeat Step 3.

Step 5

Remove the dough from the freezer and repeat Step 4.

Step 6

Grease the popover/muffin tin cavities with non-stick baking spray or butter. Remove the dought from the freezer, and roll into an 8” by 16” rectangle. Brush the dough with melted butter and cut into 10-12 of 1.5” strips. Roll the strips into swirls/spirals. Place each spiral into the baking tin cavities, loosely cover with kitchen plastic and towel; leave at room temperature to proof for 1.5-2 hours until they almost double in size.

Step 7

Preheat the oven to 375 F. Bake the proofed cruffins on the middle rack for 20-25 minutes until golden brown. Remove from the oven, carefully unmold using a fork or small off-set spatula. Roll the cruffins in the cinnamon Golden Sugar while they are still warm.

Golden Pastry Cream

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Step 8

Add the milk and cream to a saucepan. Bring to boil on low-medium heat. Whisk the egg yolks and Domino Golden Sugar in the bowl of a stand mixer fitted with the whisk attachment, for 3-5 minutes until light and smooth. Reduce the mixer’s speed to lowest and drizzle-in the hot milk/cream mixture. Once combined, stop the mixer and transfer the mixture back to the saucepan, and add the cornstarch. Heat on low-medium heat while continuously stirring until it thickens. Remove from the heat, transfer to a separate heat-proof bowl, stir-in the vanilla and butter. Whisk to combine. Cover with kitchen plastic and set aside to cool to room temperature, then transfer into the refrigerator until ready to use.

Assembly

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Step 9

Fill the piping bag with cooled Golden Pastry Cream. Pipe the pastry cream into each cruffin. Enjoy!