How to Make Brioche Cruffins | Perfect Handmade Laminated Brioche Recipe

Yes, it has come to this! We are making cruffins out of brioche dough.
And why not, right? Buttery brioche dough laminated with even more butter. But fat content aside this is the ultimate cruffin. The texture and flavour are unmatched. Moderation is the key here. I would not suggest eating more than two in one go, but I won’t judge if you do.
If you have never made cruffins, brioche, or laminated bread dough, then this will be an information packed lesson. And besides that, we will make a fruit curd which in this case was mango flavour, but you can change it to your favourite flavour because the base of this curd does not change depending on which fruit you use. As always, I give you the tools and encourage you to experiment with your own flavours and fillings.
The brioche dough does require a mixer unlike all my other recipes, but there is just no way of making this by hand. Or at least I have not learned of one yet.
The mango curd and the lime whipped cream are enough for 8 - 9 cruffins which I made using only half of the brioche dough. The reason for making double the dough is that my mixing bowl is quite large, and the mixer would not be able to pick up a smaller piece of dough and knead it properly. And I did not want to make a huge amount of cruffins because brioche dough is the most versatile dough out there, so I used the other half for another project.
📖 Get the recipe ➡️ www.chainbaker.com/brioche-cr...
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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CHAPTERS
0:00 Intro
1:04 Ingredients & equipment
4:45 Mixing the dough
7:35 Chilling down & folding
8:38 Dividing, shaping & cold proof
9:57 Lamination, first fold & chilling
13:01 Lime cream
13:37 Mango curd
14:52 Second fold & final chill down
16:03 Final shaping of the cruffins
18:03 Final proof & baking
18:52 Brushing with sugar syrup & cooling down
19:20 Final assembly & the result
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@faridshumbar428]

I'd definitely do this if I wanted someone to fall in love with me. This is a masterpiece

[@AveryRaassen]

The whole thing was just gorgeous from start to finish, especially the mango curd!!!

[@ChainBaker]

Your school chef 😉

[@alexgochenour8740]

I made this recipe and used black berries instead of mango and also cut the sugar of the the berry curd down to 40g to ensure it was good and tangy. My guests were doing backflips. The taste, texture were absolutely unreal. Thanks Charlie!

[@ChainBaker]

Sounds damn awesome 😁

[@janhavichoudhary2311]

The way you put on "happy baking" at the end of every video reminds me of bob ross saying "happy painting" at the end of every one of his episodes. 😃

[@ChainBaker]

I just love that you watch till the very end 😍

[@rickdefalco1676]

I’ll be making this for Sunday brunch

[@fredesavard8963]

This looks DIVINE. I cannot wait to try it !

[@ruipinto3499]

Very nice! Thank you for sharing. Hugs from Mozambique.

[@hoayyap6662]

Thank you so much for sharing this video. Great explanation

[@arnievergara4273]

I will make this soon… looks delish!

[@augustochucri7403]

I'll definitely do it. Thanks for charing

[@adrianmeneses5309]

I'm so happy I found your channel

[@ChainBaker]

🙏

[@americanrebel413]

Delicious!

[@mIkaela26241]

Okay this looks amazing. Now that I have a stand mixer, I’m def making these 🤤

[@acethememelorde4377]

Me, looking at thumbnail: Hmm, I wonder what they're filled with. I hope it's lemon curd, that sounds like it would be yummy Charlie: They're filled with mango curd Also me, whose favorite fruit is mango and loves mango flavored anything: 👀👀👀 So now I have to make these immediately

[@iraholden3606]

Looks amazing saved for a rainy day

[@ChainBaker]

Thanks! It will definitely make the sun come out :)

[@roseramos8213]

Amazing

[@jamiele1906]

really great demonstration and video, i’ll put this on my to-dos!

[@ChainBaker]

Thank you Jamie 🤩

[@alep_bet]

Stunning! Also, what a great narration !

[@ChainBaker]

Thank you so much! 🙏

[@kattykakes8135]

I just found you and I’m in loooove 🎉💕😋

[@shawnsan9]

Oh dear Lord those look good! Kind of labor intensive but clearly worth the effort.

[@Jeepy2-LoveToBake]

Just took these out of the oven - no mango curd or lime cream this time (but most definitely for next time). Just a sugar glaze and rolled in cinnamon sugar. Soft crunch and sugary crust - and the BUTTERY LAYERS!!! OMG - eating it right now. 😋 Photo has been posted.

[@ChainBaker]

Buttery goodness! And a great way to use the second part of brioche ;)

[@AnthonyLeighDunstan]

Whipped coconut cream (siphoned off the top of coconut milk) would work awesome with this recipe! Brilliant flavours man! 👍🏻

[@ChainBaker]

That sounds awesome! Cheers for the nice comments :)

[@TIGRWOODS]

That looks great. I do a lot of sourdough brioche especially during Mardi Gras for king cakes. I’ll definitely make this soon. I watch all of your videos and you have great content. Thank you!

[@ChainBaker]

Cheers! :)

[@TIGRWOODS]

@@ChainBaker cheers!

[@halwakka504]

Key lime curd filling, whipped cream mixed with crushed/blitzed pecans as the topping. :)

[@oxtim394]

This seems to me like it would make excellent kouign-amann, too!!

[@ChainBaker]

Yeah! That is on my list of future projects too 😁

[@oxtim394]

@@ChainBaker looking forward to that! Your content is really great, btw

[@ChainBaker]

Thank you so much! 🙏

[@artycrafty9209]

This video was very interesting as I have never heard of cruffins, they look fab, will you be thinking of making a croissant video? Thank you as always.

[@ChainBaker]

Croissants have defeated my so far. There is no where to hide so they must be perfect and I still can't get them right. But definitely someday ;D

[@kattykakes8135]

@@ChainBaker if you can make something as lovely as these, you can make croissants! 🙏

[@varitpon]

Thank you for such an amazing recipe! I will definitely give it a go with it. Will I be able to make it in bulk then freeze the dough like couissant?

[@ChainBaker]

You should be able to because it is essentially just like a croissant. But I have never frozen dough so I can't tell you the best way. I would imagine that freezing them perhaps halfway through the final proof would be best. Then defrost and finish proofing before baking. Or maybe they can even be fully fermented and then frozen 🤔 let me know how they turn out because I'm curious. Cheers!

[@cheyennew9659]

A very good video and technique for le Cruffins. Thank you. Do you happen to have one of your favorite Blueberry Muffin recipes that you could do a video? Thanks again! Best, Chef Cheyenne

[@ChainBaker]

To be honest I have never baked a muffin. But once I do then I'll definitely make a video ✌️

[@nickmottram]

Cool channel!! Will you be doing a video on wholemeal bread?

[@ChainBaker]

Thanks Nick! I have this one - kzbin.info/www/bejne/qF6kc3mPpJakerM And I have quite a few 100% rye and part rye bread recipes too. And I will be making more in the future for sure 👍

[@LKindi]

Dayum you make it looks easy and beautiful^^, I have a question , how to make dough ( not necessarily laminated) less resilient to rolling pin?

[@ChainBaker]

Thank you so much 🤩 if the dough is resisting, then simply leave it to sit for a few minutes. Cover it so that it does not dry out and let it relax for a bit. It resists because the gluten is tight and when you leave it to rest it will relax and become easier to roll 👍

[@pa9941]

I know what's for dessert tomorrow

[@ChainBaker]

You gotta start now to get there in time 😁

[@TheBereangirl]

Well I think those Lil beauties require a ganache filling with Kirsch cream and sprinkle of toasted almonds.☺️

[@ChainBaker]

Great idea!! ;))

[@ivonrokko7565]

The "Americans don't understand metric" argument is frustrating because yes, we know metric. We were taught metric in grade school straight threw to highschool. The problem is there's a large group of people just don't understand measurements in general. Yes, the imperial system is more difficult to use, and no, it's not as precise. We all know that metric is the superior measuring system. The most difficult part about it is that we just have both on everything, and that can make things much more confusing. I use metric in my kitchen. It just makes more sense.

[@transcendingdimensionsofhi8874]

Hi , looks delicious 😋🤤 Can I use pumpkin puree ? Please and thank you 😊

[@ChainBaker]

Thank you so much :)) you can use any puree you like. The recipe will stay the same 👍

[@transcendingdimensionsofhi8874]

Okay , I'll try making this . thank you so much for sharing the recipe. (◍•ᴗ•◍)

[@ChainBaker]

Awesome! Let me know how it goes :)

[@blessedprosperous1508]

Hi! May I ask what type of wood you're using in kneading? Do you prefer wood over stainless or stone, is there any difference in the result of the dough? Thanks in advance! 😊

[@ChainBaker]

It's my kitchen counter top. Not sure what wood it is :) I'd say use what you have. Wood will make the dough warmer. Other materials can keep it cooler.

[@haingo5223]

Love your channel. I don’t have pay pal, is another way to pay for monthly payment ?

[@ChainBaker]

Thank you so much 🙏 I am planning to launch KZbin Memberships where you can support the channel if you like.

[@jvallas]

Brilliant! …though you’re making life very difficult for a person who rarely has a spare square inch in the fridge or freezer!

[@ChainBaker]

Oh yes! Gotta finish all the other projects before starting this one 😄

[@jeremyduvall3561]

If I have a dough ball (half the whole recipe) in the fridge about to finish it’s 24 fermentation, at what point would be best to freeze to make the cruffins in a few days? Should I freeze the whole ball after the 24 hour period? Shape the cruffins and then freeze?

[@ChainBaker]

Damn I'm late! Sorry! 😅 I would shape them and then freeze them. Or even par-bake them and then freeze them. Check out my Freezing guide in the Principles of Baking playlist for more info.

[@jeremyduvall3561]

@@ChainBaker ended up freezing the whole ball after bulk fermentation. Defrosted in fridge overnight and then proceeded with the laminating process. They turned out great!

[@Janner-bs2bi]

Where did you get the cups you use, your Amazon link didn't have them (Thinking I can donate all the big tins, and just have these) (Please?)

[@ChainBaker]

Not sure where I got them to be fair. Search for 'individual muffin tins'

[@garyblake4296]

I'll book a bed in the cardio unit right now.

[@ChainBaker]

Haha yeah these grenades will do some damage 😄

[@garyblake4296]

@@ChainBaker You should try Rollies aka Aberdeen butteries, I make them once or twice a year, it's little wonder the Scots have the highest instance of heart disease in the UK......

[@ChainBaker]

Just googled them and they look like extra hearty croissants damn 😄 I will add them to my future projects list.

[@yaminavandenbroucke933]

Dommage que tu fasses pas les sous titres en français j'aimerais trop faire la recette

[@ChainBaker]

Copiez la recette écrite de mon site Web dans Google Translate ✌

[@morganthesnakenoodle5064]

Oh I hate how they don’t give the measurements like dudes how tf am I suppose figure out

[@ChainBaker]

Like everyone else by clicking the link below the video

[@roseramos8213]

Amazing

[@roseramos8213]

Amazing