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Cinnamon and Matcha Cruffins

Cinnamon and Matcha Cruffins

Cinnamon and Matcha Cruffins

8g instant dry yeast

250ml lukewarm water
600g cake flour
8g salt
10g sugar
10g cinnamon
400g Clover butter, soft
40g bread flour
50g icing sugar
240g cream
(115g full fat cream cheese, room temperature)
(125g mascarpone cheese, room temperature)
1/2 cup icing sugar
2,5ml vanilla paste
1 ½ Tbsp matcha green tea powder


For the cruffins
Combine the yeast and water and allow to stand for 3 minutes until foamy.

Sift together the cake flour, salt, sugar and cinnamon and place in a stand mixer fitted with a dough hook. Add the yeast mixture and mix until combined.
On a lightly floured surface knead the dough for 8 -10 minutes until smooth. Place the dough in a large lightly greased bowl. Cut a cross on the top, cover with cling wrap and allow to proof in a warm area until double in size.
Blend the butter and bread flour together. Shape into a 10cm × 10cm square on cling wrap, cover and refrigerate to harden for at least 30 minutes.
Gently roll out the dough into a big enough square so that the butter fits in the centre while having 4 flaps on each side big enough to cover the butter block.
Place the butter in the centre of the dough and encase it by wrapping it in the flaps. Roll out the dough to double its size in a rectangle and rest in fridge for 25 minutes.
Fold the dough like a book in order to get three dough layers. Roll out into a rectangle again and rest for 25 minutes in the fridge. Repeat this process three times allowing to rest in between each fold.
Preheat the oven to 170◦C. cut the dough into 2cm strips and roll each one up. Arrange in a greased muffin tray and allow to proof until double in size.
Egg wash and bake for 20 minutes and allow to cool in the tray for 5 minutes before placing on a cooling rack.

For the Matcha cream

In the blender combine all ingredients until smooth. Place in a piping bag. Fill the centre of the cruffins and dust with icing sugar.

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