Ingredients

The following ingredients have 4 Servings
  • 2/3 + 1 Tbsp cup +lukewarm water (160 grams )
  • 1/4 cup butter, room temperature (50 grams)
  • 1 cup all purpose flour (150 grams)
  • 1 cup bread flour (150 grams)
  • 1 1/2 tsp salt
  • 1 Tbsp sugar (25 grams)
  • 1 1/2 tsp dry yeast
  • 3 Tbsps very soft unsalted butter (37 grams)
  • 4 oz salted caramel chips (100 grams, roughly chopped)
  • icing sugar for dusting (optional)

Instruction

  • Mix the water and butter in a small dish.
  • Mix the flours, salt and sugar in a separate bowl.
  • Measure out the yeast.
  • Add the ingredients to your bread machine in the order recommended by the manufacturer. Mine is wet, dry then yeast on top.
  • Set the bread machine to Dough Cycle.
  • While dough is making, spray or butter a regular muffin pan and set aside. (A regular size tart pan will also work.)
  • When Dough cycle is finished divide the dough in to 2 equal portions on a lightly floured board.
  • Roll each half out very thinly - you are aiming for about 2 17" X 8" retangles only a few mm thick.
  • Carefully spread 1/2 the soft butter over each piece of dough, being careful not to tear the dough and going right out to the edges.
  • Sprinkle the chopped up chips over each piece of buttered dough, spreading evenly.
  • Gently roll each piece of dough length-wise.
  • Cut each log in half lengthways so you can see the center of the log with all the layers and filling. Then cut each half in to 3 equal portions. You will have 12 pieces of dough.
  • Twist each piece of dough into a spiral so the cut edges face outward. Place in the muffin tin. Cover with plastic wrap and allow to proof at room temperature 4 hours or in the fridge overnight.
  • Preheat oven to 375° F. Add cruffins and reduce oven to 350°. Bake for 25 minutes. A toothpick should come out clean from the center.
  • When done, allow cruffins to cool enough to handle, then transfer to a rack to finish cooling. Dust with icing sugar if desired when completely cool.