160 g water
50 g sugar (I reduced to 25g for the plain butter cruffins)
15 g milk powder
4 g instant yeast
30 g butter at room temperature (I used salted butter here)
4 g salt
120-150 g unsalted butter at room temperature for laminating (I needed the lesser amount)
In the bowl of a stand mixer add the flour, yeast, powdered milk, sugar and salt. Mix together and then add the water. Knead with the dough hook on low speed until the dough is fairly well developed, about 15 minutes. It will be slightly stiff. Add half of the 30g butter and knead until it is completely worked in. Add the remaining half and knead again until completely integrated. Knead the dough until it is smooth and supple and the gluten is very well developed.
Cover the tin with wrap and leave to rise until doubled in size. This could be 1-3 hours.
Preheat the oven to 390ºF. Bake on the center rack for 10 minutes, then reduce temperature to 355ºF and bake for an additional 10 minutes.
Fill and decorate as desired. These may be enjoyed plain, with a dusting of powdered sugar, or filled and topped as simply or lavishly as desired.
The rest of the Bread Baking Babes
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
- Karen's Kitchen Stories - Karen