Cruffins
Ìm bog, airson suathadh
2x 350g pacaidean taois croissant
50g mil
1 spàin-mhòr caineal
227g bàrr-clàbair
100g curd liomaid
Ro-theasaich an àmhainn gu 180C/200C fan.
Suath na tuill ann an tiona bonnaich 12-tuill leis an ìm.
Fosgail aon de na pacaidean taois croissant agus sgaoil a-mach e.
Lean na loidhnichean sa phastraidh airson a ghearradh suas fad na taoise gus 3 ceart-cheàrnagan a chruthachadh, ach na geàrr iad nan triantain mar a thathas a' moladh. Na àite, dùin na loidhnichean trastanach le do chorraig.
Teasaich am mil sa mheanbh-thonn airson 30 diogan, gus am bi e furasta sgaoileadh air muin na trì pìosan pastraidh.
Dustaig ½ spàin-teatha dhen chaineal air gach pìos agus roilig suas gach pìos taoise bhon chliathaich fhada. Le sgian gheur, geàrr sìos gach pìos tro fad na taoise, gus an tig am meadhan fìllte am follais.
Cuir gach striop timcheall do chorraig gus cuairteag a dhèanamh, a' pasgadh ceann an striopa fodha gus nach tuit e às a chèile.
Cuir gach cuairteag dhan tiona bonnaich.
Dèan an aon rud leis a' phacaid taoise eile.
Cuir dhan àmhainn airson 20-25 mionaidean, gus a bheil iad ag èirigh agus dath òir a' tighinn orra.
Airson an taobh a-staigh, measgaich am bàrr le 75g curd liomaide agus cuir ann am poca sgeadachaidh.
Dèan toll beag anns gach cruffin agus thoir pìos beag às gach fear dhiubh.
Leis a phoca sgeadachaidh cuir am bàrr am broinn gach bonnach. Cuir làn a spàin de churd air muin gach fear dhiubh. Mu dheireadh, sgeadaich le dustadh de shiùcar pùdair.
HONEY CRUFFINS WITH LEMON CURD AND CREAM
Softened butter, to grease
2 x 350g packs of chilled croissant dough
50g clear honey
1 tbsp ground cinnamon
227g clotted cream
100g lemon curd
Preheat the oven to 180C/200C fan.
Grease the holes of a deep 12-hole muffin tin with the butter.
Open one of the packets of croissant dough and unroll the sheet of dough.
Cut the pastry along the 3 vertical perforations, to create 3 rectangles but don' t cut these into the marked triangles, instead close those diagonal perforations with your fingers to reseal the dough.
Heat the honey in the microwave for 30 seconds, until runny and then spread it over the surface of the 3 pieces of pastry.
Dust ½ tsp of cinnamon over each and then roll up each piece of dough from the long sides. Taking a sharp knife to cut all the way down each roll lengthways, so you expose the layered centre.
Twist each strip round your finger to create a swirl, tucking the end underneath to secure.
Place each swirl in the buttered muffin tin.
Repeat with the other packet of croissant dough.
Bake for 20 – 25 minutes, until they have risen and turned golden.
Remove from the oven and leave to cool in the tin for 10 minutes and transfer to a wire rack to completely cool.
For the filling, mix the clotted cream and 75g of lemon curd and transfer to a piping bag.
Cut a small hole in each cruffin and remove a little of the baked dough.
Pipe in the cream mixture until it just peeps out of the top. Add a dollop of lemon curd on top of each. Finally, dust with icing sugar, before serving.
