Matcha Cruffins

Matcha Cruffins

Thermomix recipe: Matcha Cruffins. Ready in 70 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Add 180 g milk, 50 g caster sugar, and 7 g active dry yeast to the mixing bowl. Warm 3 min / 37°C / Speed 2.
  2. Add 350 g strong bread flour, 50 g plain flour, 5 g salt, 1 large egg, and 30 g softened unsalted butter to the mixing bowl. Knead 3 min / Dough mode.
  3. Remove the dough from the bowl, shape into a ball, and place in a lightly oiled bowl. Cover with cling film or a damp cloth and let it proof in a warm place for 1-1.5 hours, or until doubled in size.
  4. While the dough is proofing, clean and dry the mixing bowl. Add 150 g softened unsalted butter, 15 g matcha powder, and 50 g icing sugar to the bowl. Mix 30 sec / Speed 4, scraping down the sides as needed, until well combined and smooth.
  5. Scrape the matcha butter onto a piece of parchment paper, flatten it into a rectangle (approx. 15x20 cm), cover with another piece of parchment, and chill in the refrigerator until firm but still pliable (about 30 minutes).
  6. Once the dough has proofed, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle (approx. 30x45 cm).
  7. Spread one-third of the chilled matcha butter evenly over two-thirds of the dough rectangle. Fold the unbuttered third of the dough over the middle section, then fold the remaining buttered third over that, creating three layers (like a business letter). Gently seal the edges. Wrap the dough in cling film and chill for 30 minutes.
  8. Repeat the rolling, buttering (with another third of the matcha butter), and folding process. Chill for another 30 minutes.
  9. Repeat the rolling, buttering (with the last third of the matcha butter), and folding process one final time. Chill for 30 minutes.
  10. Preheat your oven to 190°C (375°F). Lightly grease an 8-cup muffin tin.
  11. On a lightly floured surface, roll the chilled dough into a rectangle (approx. 30x40 cm) about 3-4 mm thick. Trim the edges to create clean lines.
  12. Cut the dough lengthwise into 8 equal strips (approx. 3-4 cm wide). Take each strip, twist it gently, then coil it into a spiral shape and place it into a prepared muffin cup.
  13. Cover the muffin tin loosely with cling film and let the cruffins proof in a warm place for another 30-45 minutes, or until visibly puffy.
  14. Bake for 18-22 minutes, or until golden brown and cooked through. If they brown too quickly, you can loosely tent them with foil.
  15. Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.