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Vegan Chocolate cruffins

Vegan Chocolate cruffins

Vegan chocolate cruffins is a MUST make recipe, if your advent baker then this recipe is for you. The proof certainly is in the crispy, crumbly pudding. I love pastries and boy they might not be the healthiest of food, but they certainly are worth every calorie, and making your own batch is even more rewarding!

Vegan chocolate cruffins is a MUST make recipe, if your advent baker then this recipe is for you. The proof certainly is in the crispy, crumbly pudding. I love pastries and boy they might not be the healthiest of food, but they certainly are worth every calorie, and making your own batch is even more rewarding!

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Advanced

Vegan chocolate cruffins

Vegan chocolate cruffins

Ingredients 

  • 250g bread flour
  • 250g all-purpose flour or bread flour
  • 11g salt
  • 15g yeast fresh or dry
  • 50g sugar
  • 150g plant milk
  • 2 tsp egg replacer
  • 115g water
  • 25g vegan butter
  • 115g fermented dough

Extra’s

  • 250g laminated butter
  • Vegan egg wash
  • 100g Vegan chocolate melted

Egg replacer

  • 61g tapioca flour
  • 22g baking powder
  • 1 tsp guar gum

Fermented dough

  • 86g bread flour
  • 60g water
  • 0.28g dry yeast or 0.85g fresh yeast

Laminated butter

  • 578g unrefined coconut oil
  • 60g vegetable oil
  • 30 soy lecithin granules or powder
  • 310g water
  • 3g guar gum
  • 18g apple cider vinegar
  • 1/4 tsp salt

Vegan egg wash

  • 1 tbsp vegan egg replacer
  • 5 tbsp plant milk
  • 1 tbsp agave

Protein egg replacer

  • 1 tsp potato protein or corn starch
  • 1/8 tsp xanthan gum
  • 1 1/2 tsp ice cold water
  • 2 tsp nutritional yeast

Method

  1. Mix all the ingredients except the fermented dough and laminated butter in a stand-up mixer with a dough hook.
  2. Add the fermented dough and mix on medium for five to seven minutes.
    Flatten dough with a rolling pin on baking paper (approx 30x40cm) and freeze for 10 minutes to chill.
  3. Meanwhile weigh and soften the butter into 30x20cm shape, chill in the refrigerator for 10 minutes. (see here how to fold before making the cruffins)
  4. Remove the chilled dough and place the butter on the bottom part of the dough, fold over the other part of the dough, allow to rest for 15 minutes before rolling out into 1 cm in thickness, make a double turn (see here).
  5. Place again in the fridge to chill for 25 minutes, roll out again to 1cm and make a single turn, chill again for 25 minutes.
  6. Here you can divide the dough and save the rest for later in the fridge in a sealed ziplock bag to make croissants or cronuts later in the week, or you can make the whole batch and freeze the rest as you need them.
  7. To shape, put the dough on a floured work surface. Roll the other to a 30 x 20cm rectangle, then cut this into 3 strips, each 10cm wide. To create even more layers, fold each piece in half lengthways. Put a generous teaspoon of the melted chocolate at one end of the pastry, then roll the pastry around it in a spiral. Place, cut-edge up, into a non-stick muffin tin. Repeat to make 6 cruffins. Loosely cover with cling film.
  8. Leave to proof for overnight on parchment paper on a baking tray until the next morning.
  9. Mix together the vegan egg wash and then brush with the egg wash, and bake for 15-20 minutes at 180 degrees Celcius.
  10. Remove to cool slightly before enjoying with a cup of coffee.

Vegan egg replacer

  1. Mix together the egg replacer ingredients and store in container for future use.

Fermented dough

  1. Combine the bread flour, water, and yeast in a bowl. Leave to ferment for 12-18 hours before using.

Laminated butter

  1. Blend oil with soy lecithin until the lecithin has dissolved, transfer into a pouring jug.
  2. Combine the water, guar gum, vinegar, salt, and sugar in a blender until combined.
  3. Whilst blending, pour the blended oils in slowly so it will create a strong emulsion.
  4. Pour on to a flat parchment paper-lined baking tray or container of choice, leave to set and divide in two, freeze for future use.

Notes:

  • Other ingredients can be added to the cruffins like candied ginger, lemon peel or fruit perserve.
  • You can even replace some of the flour with spelt or rye to make it healthier if you choose, just as long as the grams add up the same.
  • Soy lecthin can be found online or at your local health store.
    if you find good quality vegan butter, you can give this a try instead of making your own, but I have not tried this yet.
  • Good quality vegan butter can be used, as long as you follow the recipe as follows.

Hope, you love this somewhat enduring but so worth it recipe! I love discovering a batch of croissants or cruffins in my freezer!

M*

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