Ingredients
- 3 cups all purpose flour, plus more as needed
- ¼ cup granulated sugar
- 1 (2 ¼ tsp) packet Fleischmann’s Quick-Rise Plus
- 2 tsp kosher salt
- 1 cup water
- 3 tbsp unsalted butter
- 1 ¼ cup unsalted butter (softened)
- 1 tbsp all purpose flour
- 1 cup granulated sugar
- Zest from 2 lemons
- 1 cup raspberry jam
Steps
- 1. In the bowl of a stand mixer fitted with the dough hook, mix flour, sugar, Fleischmann’s Quick-Rise Plus, and salt.
- 2. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (50-55°C, butter won’t melt completely). Add to the flour mixture.
- 3. Mix on low until just combined. Scrape down the sides and increase speed to medium/high and continue to mix until the dough pulls away from the sides and forms a ball. If the dough is too sticky, add 1 tbsp of flour at a time until you reach the right consistency.
- 4. Knead on a lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
- 5. Cover with a towel; let rest for 10 minutes.
- 6. Turn dough onto a floured silicone mat. Roll out to a 10”x14” rectangle. Move onto a baking sheet, cover, and refrigerate for 2 hours.
- 7. While the dough is chilling, cream butter with 1 tbsp of flour and set aside. In a wide bowl, mix lemon zest with 1 cup of sugar and set aside.
- 8. Turn out chilled dough upside down onto a floured surface and peel away the silicone mat. Lightly flour the top of the dough and a rolling pin and roll out to a 12”x18” rectangle.
- 9. Evenly spread out the butter leaving a 12” border all the way around.
- 10. Make the first letter fold by bringing the bottom (short end) ⅓ of the way up, ensuring the edges are lined up. Then, fold the top (short end) down over the first fold.
- 11. Lightly dust the top with flour, flip over (so the top is now on the bottom), rotate 90° and pinch the seams closed.
- 12. Lightly dust the top and rolling pin and roll out to a 10”x16” rectangle and repeat the same letter fold.
- 13. Transfer to a smaller baking tray, cover, and place in the freezer for 7 minutes.
- 14. Grease a muffin tin and set aside.
- 15. Place your chilled dough upside down with the short ends on the top and bottom. Roll out to a 9”x15” rectangle and perform the same letter fold.
- 16. Gently compress the dough and divide into 3 equal sections. Place all sections onto a baking sheet, cover, and place in the freezer for 7 minutes.
- 17. Lightly flour your surface and place 1 section of dough upside down. Place remaining dough in the refrigerator while you work out this section.
- 18. Roll out to a 12”x8” rectangle (the long side should run left to right). Sprinkle 2 tbsp of the lemon sugar mixture over top and lightly press into the dough.
- 19. Measure out 12 1” sections and cut into 12 strips using a sharp knife or pizza cutter.
- 20. Layer 3 strips of dough on top of each other and roll up into a tight spiral, tucking the ends underneath and placing into your prepared muffin tin.
- 21. Repeat with remaining strips, giving you a total of 4 cruffins.
- 22. Place muffin tin in the refrigerator while repeating the same process for the remaining dough.
- 23. If you find the dough is getting too soft at any time you can place back in the freezer for 5-7 minute intervals.
- 24. Once all 12 cruffins are in the muffin tin, cover and let rise until it has filled out the pan, 30-60 minutes.
- 25. Bake in a preheated 350°F oven for 30 minutes or until golden brown. Rotate the pan halfway through baking.
- 26. Cool on a wire rack for 15 minutes.
- 27. Coat cruffins in remaining lemon sugar.
- 28. Fill a piping bag with raspberry jam. Poke a hole in the centre of the cruffin and insert the piping bag. Squeeze in fill until it just starts to spill out of the top.