Recipe: Appetizing Almond and Raspberry Cruffins

Almond and Raspberry Cruffins.

Almond and Raspberry Cruffins highly diverse and have mind taste that unique. Some types of Almond and Raspberry Cruffins recipes are also enough easy to process and dont take lengthy. Although not everyone likes Almond and Raspberry Cruffins food, now several people are get attached and like the various Almond and Raspberry Cruffins foods available. This could be seen than the number of restaurants that prepare Almond and Raspberry Cruffins as one of the serving. You can have Almond and Raspberry Cruffins using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Almond and Raspberry Cruffins

1. It's 300 gm of All Purpose Flour.
2. Prepare 50 gm of melted unsalted Butter.
3. Prepare 50 gm of Sugar.
4. It's 6 gm of dry Yeast.
5. Prepare 1/2 tsp of Salt.
6. Prepare 140 ml of warm Water.
7. You need 150 gm of soft unsalted Butter.
8. You need 50 gm of unsalted Butter.
9. It's 50 gm of castor Sugar.
10. You need 50 gm of ground Almonds.
11. Prepare 4-5 drops of Almond extract.
12. Prepare 100 gm of raspberry jam.

Almond and Raspberry Cruffins step by step

1. Part 1- Dough Making- In a large bowl, combine all of the dough ingredients together,except soft butter. Mix everything together; then knead for a couple of minutes (nearly 15 minutes) into a smooth ball..
2. Cover with plastic wrap and let rest for 1 to 2 hours at room-temperature. It should expand and get double in volume..
3. Part 2- Layering- Divide the dough into 6 equal portions. Make balls, cover and let rest for 10 minutes over kitchen counter..
4. Cover five portions lightly with plastic wrap. Lightly dust the portion you’re working with and using a rolling pin, roll it out to 1/4 inch thickness. Be careful not to break the dough while rolling..
5. Part 3 - Shaping- Now with your fingers, gently rub a thin layer of the room-temperature butter (has to be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges..
6. Once finished, start rolling the dough from one end to the other, as tightly as you can, into a firm log..
7. Now, cut the log in half length-wise with a floured knife..
8. Then with the cut-side facing outward, twirl it into a semi-knot and tuck the ends underneath itself (*do not make them too tight, because they need a beat of room to expand*). Place the knots inside buttered muffin-pan..
9. Cover the pan loosely with plastic wrap and let proof at room-temperature for 1 ~2 hours until fully doubled in size..
10. Part 4 - Baking- Bake in a preheated oven at 400F/200C, for 18-20 minutes until puffed and golden browned..
11. Part 5 - Filling- To make the filling, beat together all the ingredients except raspberry jam. Set aside until needed..
12. Let cool completely on a cooling-rack. Spoon the almond butter cream into a piping bag fitted with 5mm nozzle. Push the nozzle into the middle of the cruffin and squeeze. Dust the cruffins with icing sugar and add a spoonful of raspberry jam on top..

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