Description
Delightful chocolate chip sourdough cruffins combine flaky layers with gooey chocolate, bringing warmth and comfort to any gathering.
Ingredients
- 1/2 cup sourdough starter (active and bubbly)
- 2 1/2 cups bread flour
- 1/2 cup whole milk (warm)
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter (softened)
- 1 cup unsalted butter (cold, flattened between parchment)
- 1/2 cup mini chocolate chips
- Optional: 1/2 cup vanilla pastry cream or custard for topping
Instructions
- In the bowl of a stand mixer, combine the sourdough starter, warm milk, eggs, sugar, bread flour, and salt.
- Mix with a dough hook for 5–6 minutes until the dough becomes smooth and elastic.
- Add the softened butter and knead until fully incorporated.
- Cover the bowl and let the dough rest at room temperature for 4–6 hours.
- After resting, refrigerate overnight to firm the dough.
- Roll the chilled dough into a large rectangle for the lamination process.
- Place the cold butter block in the center of the dough. Fold the dough over, covering the butter like a letter, and turn it.
- Repeat the folding process three times, chilling the dough for 30 minutes between folds.
- Roll the laminated dough into a 10×20 inch rectangle.
- Sprinkle mini chocolate chips evenly over the surface.
- Carefully roll the dough tightly into a log and slice in half lengthwise.
- Twist each half into a spiral and place the twisted pieces into greased muffin tins.
- Let the cruffins rise at room temperature for 4–6 hours, or until doubled and puffy.
- Preheat the oven to 375°F (190°C) and bake for 25–30 minutes or until they turn golden brown.
- Once cooled slightly, optionally fill or top with vanilla pastry cream or custard.
Notes
For optimal rise and flavor, ensure your sourdough starter is bubbly. Allow enough time for the dough to rise for enhanced flavor complexity.