There are 2 ways to create a Sovrano Cruffin this is the elaborate one… the easy one soon available…ok…right now!!!
(Buy a sweet puff pastry, and go to step 2)
Makes about 20 cruffin:
For yeast starter:
- 60 grams of water
- 125 grams of flour
- 6 grams of yeast
For the dough:
- 250 grams of flour
- 75 g sugar
- a teaspoon of malt
- 120 g of whole eggs
- 75 grams of fresh milk
- 7 g salt
For the folds:
- 185 g butter
For the garnish:
- 200g ricotta
- Sovrano Limoncello cream 30ml
- 200 grams of cream cheese
- 80 grams of powdered sugar
- 20 strawberries
- 2 egg yolks
- 4 tablespoons milk
Step 1 preparation:
For the folds: with a rolling pin and helping with a sheet of parchment paper, roll out the butter until you have a rectangle of 15 x 20 cm or so, then close well and let sit in the fridge to allow the butter to consolidate.For the starter: mix the flour with the yeast previously dissolved in water, work (not excessively) the dough and dip it in a bowl of water, after about 10 minutes it will surface will be ready for use.
For the dough used a planetary with the kneading hook:
pour the flour, sugar and stir, add the starter stirring constantly pour the milk at room temperature,add one egg at a time, taking care to wait until each egg is incorporated well, leaving the planetary work well the egg will be built to perfection,add the softened butter always a little at a time so you do absorb the mixture evenly add salt continue to knead at medium speed for 15 / 20min at least until the dough is well “strung” or homogeneous, not particularly hard but very elastic
Put the dough in a bowl previously floured and cover with plastic wrap, place in refrigerator for 12 hours.
Then proceed with our “folds”:
Pour the dough on a floured pastry board and then proceed to roll it out, you’ll have to create a rectangle as uniform as possible to a thickness of about 2 cm, 20 cm high and 30 cm wide
then remove the dough from the fridge and once removed from the baking paper you’ll have to add it to the center of the dough, then close the sides of the dough toward the center incorporating in this way all the butter, then with a rolling pin, roll out well all the mixture thus obtained making sure that the butter does not leak,
once spread the mixture well fold it in three parts on itself (3 fold),
put it in the fridge wrapped in plastic wrap for about 30 minutes, the operation should be repeated two more times.
After the last fold left for the last time the dough in the fridge for about 30 minutes.
Roll out the dough to a rectangle 3 mm thick, and obtained 10 triangles and roll them up to get the classic form of croissants,
At this point you have to cut them in half thus obtaining the cones that you insert into special molds, let rise for 2 hours at room temperature.
Brush the Sovrano cruffin with two yolks and 4 tablespoons milk, bake at 180 degrees for 15-20 minutes.
For the garnish:
Sift the ricotta and mix it with sugar and cream cheese, Sovrano Limoncello Cream let sit in the fridge for half an hour cream.
Once cooled misshapen your cruffin and garnish with a dollop of cream and a strawberry.