Sourdough Almond Cruffins (Print Version)
# Ingredients:
→ Sourdough Puff Pastry
01 -
205g all-purpose flour
02 -
7g salt
03 -
226g salted butter, cold and grated
04 -
60g water
05 -
113g sourdough discard
→ Almond Frangipane Filling
06 -
140g almond flour
07 -
110g granulated sugar
08 -
70g salted butter, softened
09 -
1 egg
10 -
8g almond extract
11 -
4g vanilla extract
12 -
1g salt
→ Topping
13 -
1 egg plus 1 tablespoon water, for egg wash
14 -
Slivered almonds
15 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
In a medium bowl, whisk together the sourdough discard and water. In a separate large bowl, whisk together the flour and salt. Add the grated butter, and mix to coat. Make a well in the center of the flour mixture and pour the discard mixture into it. Stir until a dough starts to form, then knead with your hands until well combined with no dry bits of flour remaining.
02 -
Wrap the dough in plastic wrap, and flatten it out into a rectangle. Refrigerate for 30 minutes.
03 -
Place the dough onto a heavily floured surface. Roll out into a large rectangle (approximately 18×8 cm). Perform a book fold by folding the short sides towards the middle so they meet, then fold the dough in half. Wrap in plastic wrap and chill in the refrigerator for another 30 minutes.
04 -
Complete 2-3 series of letter folds. For each fold, place the dough onto a heavily floured surface and roll it into a long rectangle (approximately 24×8 cm). Fold the sides towards the center, overlapping like a letter. Wrap in plastic wrap and refrigerate for 30 minutes between each letter fold.
05 -
After the last letter fold, cut two long rectangular strips of parchment paper. Roll the dough into a large rectangle (12×8 cm), fold into thirds, and tuck a piece of parchment paper between the folds to prevent sticking. Refrigerate the dough for at least 1 hour.
06 -
Preheat the oven to 190°C (375°F) and thoroughly grease a standard 12-cup muffin tin with butter.
07 -
In a medium bowl, combine the almond flour, sugar, butter, egg, both extracts, and salt. Mix until smooth and well incorporated.
08 -
Remove the puff pastry from the refrigerator and place onto a lightly floured piece of parchment paper. Slightly roll it out to refresh the surface. Evenly spread the almond filling over the entire surface. Cut and divide the pastry into 8 equal strips lengthwise.
09 -
Roll each strip up like a snail and place into the prepared muffin tin. Brush the tops with egg wash, then sprinkle with slivered almonds.
10 -
Bake at 190°C (375°F) for 30-40 minutes, until the cruffins are a deep golden brown and crispy.
11 -
Allow to cool in the pan for 5 minutes. Remove and serve warm with a dusting of powdered sugar, if desired.
# Notes:
01 -
If you don't have sourdough discard for the puff pastry, you can substitute one sheet of store-bought puff pastry instead.