My “Kraffin” recipe.

Kraffin” is a delightful hybrid of a croissant and a muffin, known for its flaky layers and soft, buttery interior. I’d love to hear your recipe, but since you haven’t shared it yet, I can provide a general framework and some tips for a delicious kraffin:  

General Kraffin Recipe Framework:

Ingredients:

• For the Dough:
  • 500g strong bread flour (or all-purpose)
  • 10g instant yeast (or 20g fresh yeast)
  • 60g granulated sugar
  • 1 tsp salt
  • 250ml warm milk (or water)
  • 2 large eggs
  • 100g softened unsalted butter (plus extra for layering)
    
    
• For Layering:
  • 150-200g softened unsalted butter (for laminating)
• Optional Fillings:
  • Cinnamon sugar
  • Chocolate chips
  • Nuts
  • Jam
  • Pastry cream

Instructions:

1. Make the Dough:
   • Combine the flour, yeast, sugar, and salt in a large bowl.
   • In a separate bowl, whisk together the warm milk and eggs.
   • Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
   • Add the softened butter and knead the dough until smooth and elastic.
   • Cover the dough and let it rise in a warm place until doubled in size (about 1-2 hours).  
2. Laminate the Dough:
   • Roll out the dough into a large rectangle.
   • Spread the softened butter evenly over the dough.
   • Fold the dough into thirds, like a letter.
   • Roll it out again and fold it into thirds.
   • Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes (or longer for easier handling).
   • Repeat the rolling and folding process 2-3 times, chilling the dough in between each fold. This creates the flaky layers.
     
     
3. Shape the Kraffins:
   • Roll out the chilled dough into a large rectangle.
   • Spread any desired fillings over the dough (optional).
   • Cut the dough into long strips.
   • Roll up each strip tightly, like a cinnamon roll.
   • Place each roll vertically into a muffin tin lined with paper liners.
4. Proof and Bake:
   • Cover the kraffins and let them proof in a warm place until they have risen significantly (about 30-60 minutes).
   • Preheat your oven to 180°C (350°F).
   • Bake the kraffins for 25-30 minutes, or until golden brown.
5. Cool and Enjoy:
   • Let the kraffins cool slightly before removing them from the muffin tin.
   • Dust with powdered sugar or drizzle with icing (optional).

Tips for Success:

• Cold Butter: Keep the butter cold when laminating to create distinct layers.
• Patient Proofing: Allow the dough to proof properly for a light and airy texture.
• Experiment with Fillings: Get creative with your fillings to create unique kraffin flavors.
• Quality Ingredients: Use high-quality butter and flour for the best results.

I’m very interested in the specifics of your recipe. Please share it when you have the chance!