Berry Croffin Recipe
Vanilla Berry Compote filled in Flaky Buttery Pastry
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Ingredients
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Pastry (Croffin dough)
Vanilla Berry Compote
Assembly & Finish
Method
Pastry (Croffin dough)
- 1
Make dough
In a large bowl or the bowl of a stand mixer, whisk together flour, 2 tbsp granulated sugar, yeast and salt. In a small bowl combine warm water and warm milk; stir to mix. With the mixer fitted with a dough hook on low, or by hand, add the warm liquid and 3 tbsp softened butter to the dry ingredients and mix until a shaggy dough forms. Knead 5–7 minutes until smooth and slightly tacky but not sticky. If dough is too sticky add up to 1 tbsp flour. Form into a ball.
- 2
- 3
Prepare butter block
While dough rises, place 1 cup cold unsalted butter between two pieces of parchment. With a rolling pin, beat and roll the butter into a flat square about 7 x 7 inches and about 1/4 inch thick. Keep chilled in refrigerator until dough is ready.
- 4
Laminate (turns)
On a lightly floured surface, roll the risen dough into a 10 x 14 inch rectangle. Place the chilled butter block centered on two-thirds of the dough. Fold the unbuttered third over the butter, then fold the remaining buttered third over that (like a business letter) to enclose the butter. Seal edges. Rotate dough 90° and roll gently to 10 x 14 inches again. Perform a single letter fold (3 folds) — this equals one turn. Wrap and chill 20–30 minutes. Repeat rolling and folding two more times for a total of 3 turns, chilling 20–30 minutes between turns. After final chill, roll dough to a 12 x 18 inch rectangle about 1/8–3/16 inch thick.
- 5
Shape croffins
Trim edges to make even rectangle. Cut the dough into twelve 6 x 3 inch strips (or 9 larger strips for bigger croffins). Optional: brush each strip lightly with melted butter for extra richness. Starting at the short end, roll each strip tightly into a spiral, seam side down, forming a muffin-like spiraled shape. Place each roll into a greased or paper-lined muffin tin cup, leaving room for expansion.
- 6
Final proof
Cover the muffin tin loosely with plastic wrap or a towel and proof in a warm spot until puffy and nearly doubled, about 45–60 minutes.
- 7
Bake
Preheat oven to 375°F (190°C). Beat the egg with 1 tsp milk to make an egg wash and gently brush the tops of the croffins. Sprinkle coarse sugar if using. Bake in the middle rack for 18–22 minutes, until deep golden and crisp on edges. Rotate pan halfway if necessary for even browning. Remove from oven and cool in the tin 10 minutes, then transfer to a wire rack to cool completely.
Vanilla Berry Compote
- 8
Cook compote
In a medium saucepan over medium heat combine the berries, 1/2 cup granulated sugar and 1 tbsp lemon juice. Stir and bring to a gentle simmer, breaking up any large berries with the back of a spoon. Let simmer 6–8 minutes until berries release their juices and soften.
- 9
Thicken & finish
Mix 1.5 tsp cornstarch with 1 tsp cold water to make a slurry. Stir slurry into the simmering berries and cook 1–2 minutes until the mixture thickens slightly. Remove from heat, stir in 1 tsp vanilla extract and 1 tbsp unsalted butter until glossy. Taste and adjust sugar or lemon if needed. Allow compote to cool to room temperature (it will thicken further).
Assembly & Finish
- 10
Fill croffins
When croffins are cooled to warm or room temperature, use a paring knife or small spoon to create a shallow well in the center of each spiral (or gently pull apart a few layers). Spoon about 1.5–2 tablespoons of the cooled vanilla berry compote into each croffin. Do not overfill to avoid soggy pastry.
- 11
Optional finish
Dust the filled croffins lightly with powdered sugar and/or sprinkle a little coarse sugar for sparkle. Serve the croffins the same day for best crispness. Store leftover compote separately in the refrigerator up to 5 days and croffins in an airtight container (re-crisp in a 350°F/175°C oven for 5–7 minutes).