How to make Cruffins (and Kouign-amman using the same dough)

[@tomhamilton6158]

I made this for Valentine's day! It was my first time laminating dough and it went great! I had to add quite a bit more flour to make it come together, but the rolling and creme Pat and tips on temperature control were all perfect!

[@carlygreen4599]

just popping on to comment on how professional and wonderful your videos are please never change the way you do you videos ever thank you amazing

[@carolp.7471]

Congratulations on your 100,000 subscriber plaque, cannot imagine how much time and preparation has gone into your videos. Not only did I enjoy this video, but I learned quite a bit from watching. I consider myself a (hobby) enthusiast baker, and am regularly searching for new instructional sources. I’ll be sure to share with friends who also enjoy trying new delicious recipes. Thanks!

[@sitmengchue4077]

Make these in my dreams. Had fun watching, though. Congrats on reaching 100,000 subscribers. Very easy to see how u did it. Thanks for sharing!

[@alexgutierrez5123]

Congratulations on the award from KZbin. Thanks for sharing. 🙏

[@abgarb4259]

Looking forward to trying out your cruffin recipe….a bit of a challenge but really worth the effort. Thank you 🇨🇦

[@AlbertoCataniaPhotography]

Very nice video, basically its almost the same process as Croissant, just few extra tips and cutting the dough. Liked the video and the music too, lovely.

[@The.khaled]

This is so good, I really did impress my self and I finally did it ! This recipe is everything, it’s sugary, salty, buttery, flaky , it’s just soo good 💛💛 Edit: I’ve always wanted to do a laminated dough and I finally did it, I have no regret for doing this dough.

[@cm8139]

Thank you so much for all these wonderful recipes. They've truly made quarantine tolerable (and delicious!)

[@AnnaRiabova_eat_cook_love]

Awesome recipe and video! You have a very interesting perspective on things. Thank you for the inspiration!

[@JuanRodriguez-qo2xx]

OMG!!! Im cool with me !!! Guess what? I made it ! This bollinis are more than words can describe, Thanks for your time.

[@TT-yn7qi]

They look amazing,my mouth was watering while watching. And it was nice to see how you rolled out the dough,you have great technique.

[@karinakubicka]

I love this video!! I was going to prepare cruffins and this video will help me a lot ;) thanks

[@danoul5881]

Magnifique quel beau travail 👏👏👏👏parfaite explications merci beaucoup de nous avoir fait partager votre savoir je vais me dépêcher à la réaliser Salutations 😘💫Thank you

[@KT-ns5iv]

Congrats on 100k! Been here since two and it’s great to see you grow! You deserve it and your recipes are the best!

[@ButtermilkPantry]

Thank you so much!!

[@SimonJamesCarter]

Great video, exactly what I was looking for! Thank you

[@lisaanderson135]

I am going to start making these tonight! Thank you for this wonderful tutorial and demonstration ❤️ I have been looking for another recipe similar to puff pastry and croissants. I love to knead dough and do the precise rolls and folds❤️

[@marvinm8446]

The Cruffins are delicious 😋❤.

[@ReceitasdaLeo]

Amazing recipe!Thank you for sharing 🙏

[@allisonhellsten4097]

Your video is a treat for me! I enjoyed it so much! It’s clear and easy to follow! Thank you for your video!

[@Ntinides]

This is amazing! i've been looking for a good cruffin tutorial! Can you do fruit danish next please?

[@lucy710]

awesome recipe! i tried this recipe yesterday but failed badly. then try again today turn out to be the most crunchiest layers i made so far!

[@cynthialeecartier4521]

Lovely video! Thank you!!

[@guidio4129]

You really don't believe? This channel is amazing! So beautiful, its just a matter of time for way more subscribers.

[@Pizzalisa22]

Yum! Can't wait to try this

[@jmnzdomingo]

Amazing!!! Where i can get those metal cups???

[@luisaf9000]

hi! i watch you from colombia i love what you make! congrats can you make cronuts, pleasee!!!!

[@vanessar8131]

Thanks for the great recipe! I had to immediately try it and it is seriously delicious! Thanks for sharing :)

[@ButtermilkPantry]

I'm so glad you like it! :)

[@lauraaversano9138]

Fantastica ricetta.. Bravissima...

[@swintsdeco6109]

Yummy love this recipe

[@jowind777]

Very talented 🎉

[@HomeCookingJourney]

Oh yumm!

[@_ping_pong]

Best method!! What do you do with the excess that you cut off?

[@НаталіяЧепурна-ф6ю]

This is not baking but art!

[@angelaromanos4278]

You are so gifted, you are so awesome 💕

[@farahnazbagherzadegan5470]

Wow 😍😋 Oh My God , I love it 😍 thank you for recipe 🌼

[@Amy-dd6sh]

Thank you so much for the recipe. It sure was so delicious. I used T45 flour . what else kinds of flours can be substituted to T65 Flour. Mine came out bit smaller than yours .

[@amoskoh4895]

Amazing! However, do I have to refrigerate the dough overnight? Is it possible to proof it for an hour, punch it down and then freeze it and use whenever needed (in 2-4hrs vs 9hrs)?

[@riktaskitchen]

Awesome liked it a lot

[@Supramonk]

Great work

[@lizay365]

This is so insanely helpful! I'm inspired to try making cruffins! thank you!

[@frankcaccamo3568]

Fantastic thankyou 🙏

[@doremonhg]

Gosh, this is mouth-watering

[@Fieke_Bakes]

I wonder, after the final proofing, can you also store the unbaked cruffins in the fridge overnight? So, they can be baked in the morning?

[@5ammorningdad808]

Looks good. I like this recipe 😋

[@hermione5330]

Sigh. Kouign amann is one of my favourites 😍😍😍

[@plubbles]

If I want to bake them the same day without doing the overnight proofing, how long should I proof at room temperature? Does the dough need to be refrigerated before being worked on?

[@gluttonwanderers]

oh, i love this recipe.. I wanna try soon.. :)

[@heikeferdinandt7258]

Awesome ! Thank you !!! 😍

[@usmang.a7770]

good to see the atoms up close and personal

[@fatbloke7483]

Hi great demo👍are you able to advise what size dario mould you used i the video please?

[@AlittleASMRtingle]

Looks like these: Pudding Moulds, 10pcs Aluminum Baking Cups Cupcake Mould Muffin Tin Dariole Moulds Baking Tool www.amazon.co.uk/dp/B0856WG1FX/ref=cm_sw_r_cp_api_fabc_QH23Y3PFH8Z1J9W1EREB

[@fatbloke7483]

Thank you👍

[@jumanainthekitchen3756]

Amazing👍👍🌺🌺

[@febywardhani9659]

Love all your recipes !! Can you do tiramisu next 🙏🏻🙏🏻🙏🏻

[@carmemluciaribeiro6397]

Parabens estou apaixonada. Bj.

[@farhanaalam7265]

I can't wait to make these! What butter do you use? Do you think Lurpak/Westgold would be okay to use?

[@ButtermilkPantry]

I suggest Lurpak over westgold. Otherwise something like western star or pepe saya's lamination butter would work as well depending on your budget range your butter options will vary :) (this are options within Australia but if you are overseas you might have different choices)

[@RealtorKimInFL]

I made these and they are amazing but something is missing for me. Is there a way to sweeten the dough ?

[@HeartandSoulApothecary]

Loving your food video here - fabulous ASMR to boot, and wow does that look incredibly delicious! ( 💋 Leah )

[@krcar4]

Hello! I’ve made these a couple of times and they turned out wonderful the first time around! However, this last time they were so dense and dry. :( Any thoughts on why this may be the case?

[@marrienmejia]

Hi. How many pieces of Cruffins did you end up making with the amount of flour you used?

[@kitchenrecipesforyou6498]

From where is the cone that you put the dough from???

[@EchoesofFunpix]

Cronut crufin what is next ! Bromlett 😂😂

[@ButtermilkPantry]

Lol, I feel you. All the different croissant pastry hybrids have been popping up these last few years.

[@mssueni9624]

Croffle/croissants waffle

[@yukcheongpaat3677]

Hi, can I ask what is the size of the pan you were using? I tried the recipe but I couldn’t get the same result as yours :( Is the dough temperature sensitive? I have see. A lot of others which are not temperature sensitive but the result is not like yours. How do you get the glossy on the top / overall? Appreciate your guidance and input. Thanks

[@dwabelasbakul5069]

Yummy 😋

[@heidiluba1219]

What do you do with all the trimmed dough?

[@anumsohail6718]

Can we do this with regular flour

[@giansala7409]

Wonderful hands...

[@shafia33]

Hi!! Will it be ok if I just use my leftover doigh from croissant that I cut out?

[@ButtermilkPantry]

Yeap! You can :)

[@SARORNDGN]

i like

[@adz659]

Is a 'cronut' recipe similar to this? Please can you do a video on how a 'cronut' is made

[@vpi5346]

There's a spelling mistake here! It is kouign amann (cake with butter), thanks for trying to amend this.

[@juanacasolaro9720]

Wow

[@natividadoroz9923]

Enhorabuena

[@senhorestuktuk4051]

superbe recette hummmmmmmmmm

[@diegocrescente8785]

Sublime

[@GISJIng]

Can these be frozen before baking? So after they been rolled up, then risen, they then go in freezer?

[@chokochipsvanil3880]

supperrrrr

[@kimtaehyung-un7py]

I'm hungry 🥵🤭

[@kaleliza63]

if i wanted to make more, could i just double all the ingredients in this recipe or will that mess with the proofing or anything?

[@ButtermilkPantry]

Doubling will work :)

[@Comptonisa]

could one bake them in a muffin tray?

[@azreenaziz4356]

Congratulations for 100k subscriber 😃🦋 Can I store the cruffin dough in the refrigerator for atleast 4 days? Please your reply will be highly appreciated

[@ButtermilkPantry]

Thank you! And I would suggest freezing the dough if you are not using it the next day. You can then thaw it and let it proof overnight when you need it. :)

[@kathykourakos8545]

Can you use AP flour?

[@ButtermilkPantry]

you can :) it'll make a softer dough but it will work.

[@Norah-y8n]

Can I use all purpose flour instead of bread flour?

[@ButtermilkPantry]

the dough will be softer to work with and wont have the same consistency but you can use ap flour :)

[@beesknees999]

Can i substitute bread flour with all purpose flour?

[@ButtermilkPantry]

You will get a different result and the dough might be harder to work with during lamination as it would be softer. I recommend sticking to bread flour if possible.

[@pixelgraphica]

Stop it!!! I need to have tase-o-vision!!!! AAAaaahhhhh that looks soooo good!!!!! If I baked like this I would be SSSOOOO FAT!!!!! 😱🤓🥰👏👏

[@garydyke1]

Where did you get the tins ?

[@ButtermilkPantry]

I got them from a kitchen equipment warehouse :)

[@iheartfish123]

Thanks for this! Is there a specific name for those molds? Or do you have a link to something similar?

[@ButtermilkPantry]

There's a note on the measurements for the moulds that I used in the blog post :)

[@luca_pizzaathome]

🙏❤

[@Andrew-cj1bo]

Thanks for the recipe.I checked your website,you did not mention what kind of baking mold you are using, just the dimensions,is it a baba au rum mold?

[@ButtermilkPantry]

It's just a regular cup mould that I purchase from a kitchen store. They had different sizes of the same style. So I would suggest going by the meaurements provided.

[@Andrew-cj1bo]

@@ButtermilkPantry Great,thanks.btw congrats on reaching 100k.

[@emilyleitner8725]

Can/t you supply a written recipe with methods and ingredients please???

[@calogerochiarenza8727]

where can i get those molds??

[@ButtermilkPantry]

I got them from a rather generic kitchenware store :)

[@mzmz9798]

😂🌹❤️👍 No filling recipe?!?

[@253Anto]

Love the recipe! However I’m the recipe guide you forget the instructions to add the sugar to the dough. Thanks

[@Beybabasüvari]

I feel like im watching this for days

[@cordobastore1155]

What does kuighn amman mean??

[@mariluceremedy4279]

😋🤩👏🇧🇷👩‍🍳

[@hurley31]

Holy fuck.

[@EmiLY-ti9dl]

I guess quantity of flour is incorrect since it’s staying too liquid with 140g of water… I added almost the double i.e. 500g

[@ButtermilkPantry]

Hi, it is meant to be 250g of flour :) your dough shouldn’t be too wet as the hydration with 140g water inclusive of the 10g butter is only at 60%. Not too sure why your dough ended up being too wet, could it be that it might have been an accidentally mis-measurement with the water? :(

[@charleswashington7060]

This is like Food Porn very seductive great work!

[@Alecram57]

Looks good. But incredibly labour intensive.

[@EchoesofFunpix]

I don't feel still the new invention on this. If you work pastry or worked I assumed this is just and average laminated dough baked in a cup cake shape . And u know I am right !🤣🤣