- 150 ml lukewarm water
- 1 sachet of instant yeast (7 gram)
- 1 teaspoon sugar
- 300 gram all-purpose flour
- 60 gram butter on room temperature
- 1 teaspoon salt
- 120 gram soft and spreadable dairy butter
- about 80 gram almond shavings
- 6 tablespoons of sugar
- 1 lemon (zest)
- powdered sugar for dusting
Kitchen equipment needed
- small bowl
- standmixer or knead the dough by hand
- cling film or clean kitchen towel
- muffin tin (for 12 muffins)
- silicone kitchen brush
- optional: pasta machine
- citrus grater
Preparation — 15 minutes + waiting time
DISSOLVE the yeast into the lukewarm water along with a teaspoon of sugar. Wait a few minutes, you’ll notice it starts to proof.
Meanwhile COMBINE flour along with the butter and yeast mixture. You can knead the dough in a standmixer or by hand. After its combined, also ADD the salt and keep on kneading until you’ve reached an elastic dough. ADD the dough ball to a bowl and COVER with a damp kitchen towel or cling film. Let it rise on a warm spot for an hour, or until doubled in size. GREASE the muffin tin with butter and set aside.
Finishing the almond cruffins — 45 minutes + waiting time
DIVIDE the dough into 6 equal parts. DUST your work surface with flour and ROLL them into thin long strips. The most easiest way is to use a pasta machine, but you can also use a rolling-pin and try to roll them as thin as possible.
COAT every long strip with butter, then a layer of sugar and almond shavings. FINISH with lemon zest and ROLL each strip up. Then PRESS the rolled up dough pieces downwards.
CUT them lengthwise in halves and again ROLL them and place them cut side upwards into the muffin tin. COVER and let them rise for another hour.
PRE-HEAT the oven to 200 degrees Celsius or 400 degrees Fahrenheit. BAKE the cruffins in the oven for about 25 minutes, or until they’re golden brown and crunchy. Let them cool off a bit, dust them with powdered sugar and enjoy!