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!
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!
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
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.
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.
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)?
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❤️
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 .
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)
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?
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
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?
Congratulations for 100k subscriber 😃🦋 Can I store the cruffin dough in the refrigerator for atleast 4 days? Please your reply will be highly appreciated
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. :)
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.
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.
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? :(
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 !🤣🤣
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!
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!
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
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!
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
Looking forward to trying out your cruffin recipe….a bit of a challenge but really worth the effort. Thank you 🇨🇦
Congratulations on the award from RUclips. Thanks for sharing. 🙏
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.
Thank you so much for all these wonderful recipes. They've truly made quarantine tolerable (and delicious!)
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.
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.
OMG!!!
Im cool with me !!!
Guess what?
I made it !
This bollinis are more than words can describe,
Thanks for your time.
Great video, exactly what I was looking for! Thank you
I love this video!! I was going to prepare cruffins and this video will help me a lot ;) thanks
Lovely video! Thank you!!
Congrats on 100k! Been here since two and it’s great to see you grow! You deserve it and your recipes are the best!
Thank you so much!!
The Cruffins are delicious 😋❤.
Amazing!!! Where i can get those metal cups???
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!
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)?
Awesome recipe and video! You have a very interesting perspective on things. Thank you for the inspiration!
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❤️
Amazing recipe!Thank you for sharing 🙏
Your video is a treat for me! I enjoyed it so much! It’s clear and easy to follow! Thank you for your video!
Best method!! What do you do with the excess that you cut off?
Very talented 🎉
Thanks for the great recipe! I had to immediately try it and it is seriously delicious! Thanks for sharing :)
I'm so glad you like it! :)
Yum! Can't wait to try this
Yummy love this recipe
hi! i watch you from colombia
i love what you make! congrats
can you make cronuts, pleasee!!!!
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 .
You are so gifted, you are so awesome 💕
Fantastica ricetta.. Bravissima...
Parabens estou apaixonada. Bj.
Hi great demo👍are you able to advise what size dario mould you used i the video please?
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
Thank you👍
Oh yumm!
This is amazing! i've been looking for a good cruffin tutorial!
Can you do fruit danish next please?
Fantastic thankyou 🙏
This is not baking but art!
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?
I can't wait to make these! What butter do you use? Do you think Lurpak/Westgold would be okay to use?
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)
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?
Wow 😍😋 Oh My God , I love it 😍 thank you for recipe 🌼
Awesome liked it a lot
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
Great work
What do you do with all the trimmed dough?
Awesome ! Thank you !!! 😍
Sigh. Kouign amann is one of my favourites 😍😍😍
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?
You really don't believe? This channel is amazing! So beautiful, its just a matter of time for way more subscribers.
Hi. How many pieces of Cruffins did you end up making with the amount of flour you used?
I made these and they are amazing but something is missing for me. Is there a way to sweeten the dough ?
Amazing👍👍🌺🌺
From where is the cone that you put the dough from???
Looks good. I like this recipe 😋
Hi!! Will it be ok if I just use my leftover doigh from croissant that I cut out?
Yeap! You can :)
Can we do this with regular flour
Gosh, this is mouth-watering
oh, i love this recipe.. I wanna try soon.. :)
Wow
This is so insanely helpful! I'm inspired to try making cruffins! thank you!
good to see the atoms up close and personal
Can these be frozen before baking? So after they been rolled up, then risen, they then go in freezer?
There's a spelling mistake here! It is kouign amann (cake with butter), thanks for trying to amend this.
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?
Doubling will work :)
Cronut crufin what is next ! Bromlett 😂😂
Lol, I feel you. All the different croissant pastry hybrids have been popping up these last few years.
Croffle/croissants waffle
Is a 'cronut' recipe similar to this? Please can you do a video on how a 'cronut' is made
Yummy 😋
superbe recette hummmmmmmmmm
Wonderful hands...
i like
supperrrrr
Love all your recipes !! Can you do tiramisu next 🙏🏻🙏🏻🙏🏻
Enhorabuena
Loving your food video here - fabulous ASMR to boot, and wow does that look incredibly delicious! ( 💋 Leah )
Congratulations for 100k subscriber 😃🦋 Can I store the cruffin dough in the refrigerator for atleast 4 days?
Please your reply will be highly appreciated
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. :)
Sublime
I'm hungry 🥵🤭
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?
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.
@@ButtermilkPantry Great,thanks.btw congrats on reaching 100k.
Can I use all purpose flour instead of bread flour?
the dough will be softer to work with and wont have the same consistency but you can use ap flour :)
could one bake them in a muffin tray?
Can i substitute bread flour with all purpose flour?
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.
Thanks for this! Is there a specific name for those molds? Or do you have a link to something similar?
There's a note on the measurements for the moulds that I used in the blog post :)
Where did you get the tins ?
I got them from a kitchen equipment warehouse :)
Can you use AP flour?
you can :) it'll make a softer dough but it will work.
where can i get those molds??
I got them from a rather generic kitchenware store :)
🙏❤
😂🌹❤️👍
No filling recipe?!?
Stop it!!! I need to have tase-o-vision!!!! AAAaaahhhhh that looks soooo good!!!!! If I baked like this I would be SSSOOOO FAT!!!!! 😱🤓🥰👏👏
Can/t you supply a written recipe with methods and ingredients please???
Love the recipe! However I’m the recipe guide you forget the instructions to add the sugar to the dough. Thanks
😋🤩👏🇧🇷👩🍳
What does kuighn amman mean??
I feel like im watching this for days
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
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? :(
This is like Food Porn very seductive great work!
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 !🤣🤣
Holy fuck.
Looks good. But incredibly labour intensive.