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Carrot Cake Cruffins

Carrot Cake Cruffins
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Fluffy, spiced Carrot Cake Cruffins combine the flaky, buttery layers of a croissant with the warm, comforting flavors of classic carrot cake, featuring aromatic spices, tender shredded carrots, and a rich cream cheese glaze. Perfect for breakfast, an indulgent snack, or dessert, these innovative pastries deliver a perfect balance of texture and flavor.

Ingredients

Dry Ingredients

  • All-Purpose Flour: 3 ½ cups (approx. 440g)
  • Brown Sugar: ¾ cup (150g)
  • Ground Cinnamon: 1 ½ teaspoons
  • Ground Nutmeg: ½ teaspoon
  • Salt: 1 teaspoon

Wet Ingredients

  • Warm Milk: 1 cup (240ml), about 110°F/43°C
  • Yeast (active dry): 2 ¼ teaspoons (1 packet)
  • Eggs: 2 large
  • Vanilla Extract: 1 teaspoon
  • Unsalted Butter (softened for layering): 1 cup (225g)

Add-ins

  • Shredded Carrots (finely shredded): 1 ½ cups (about 130g)
  • Chopped Walnuts or Pecans (optional): ½ cup (60g)

Cream Cheese Glaze

  • Cream Cheese (softened): 4 ounces (115g)
  • Powdered Sugar: 1 cup (120g)
  • Vanilla Extract: ½ teaspoon

Instructions

  1. Prepare the Dough: Combine warm milk, yeast, and a pinch of sugar in a small bowl. Let sit 5-10 minutes until frothy and active. In a large bowl, whisk together all-purpose flour, brown sugar, ground cinnamon, nutmeg, and salt. Add eggs, vanilla extract, and the yeast mixture to the dry ingredients. Knead the mixture into a soft, smooth dough. Fold in the finely shredded carrots evenly to ensure moist texture and vibrant color.
  2. Layer with Butter: Roll the dough into a rectangle on a lightly floured surface. Spread softened unsalted butter over two-thirds of the dough’s surface. Fold the dough into thirds, like a business letter, creating layers. Chill the dough briefly (about 15 minutes), then roll it out again and repeat the folding process two more times to build flaky, buttery layers similar to croissant dough.
  3. Shape the Cruffins: Roll the layered dough into a long log. Slice it into equal pieces (about 8-10). Gently twist each piece and place them into greased muffin tins, leaving enough space for rising and expansion. This method creates the signature spiral and layered appearance of cruffins.
  4. Proof and Bake: Place the muffin tins in a warm area and let the dough rise until doubled in size, around 60 minutes. Preheat the oven to 375°F (190°C). Bake the cruffins for 18-22 minutes or until they are golden brown and fragrant.
  5. Add the Cream Cheese Glaze: While the cruffins cool slightly, prepare the glaze by mixing softened cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle the glaze generously over each warm cruffin. Optionally, sprinkle with chopped walnuts or pecans for added crunch.

Notes

  • Temperature Control: Keep butter cold and handle dough quickly to maintain flaky layers.
  • Kneading: Knead just until smooth to avoid toughness while ensuring gluten develops for structure.
  • Carrots: Use finely shredded carrots to blend uniformly without adding excess moisture.
  • Proofing: Allow enough rising time for light, airy texture but avoid over-proofing to prevent collapse.
  • Glazing: Add cream cheese glaze while cruffins are still warm for best setting and flavor.

Nutrition

Find it online: https://amandafood.com/carrot-cake-cruffins/