Nutella cruffin or layered muffins breakfast or snack recipe, freezable desserts, soft and delicious, perfect also for birthday parties.

Delicious nutella cruffin! that is, the layered muffins, they are delightful, with an incredible aroma, a bit long to prepare but it’s worth it, loved by both adults and children.

The recipe for nutella cruffin is not difficult, but long, you first need to prepare the brioche dough and then the layering, it can be done in a day, or you can prepare the brioche dough in the evening and the next day do the layering, considering 1 hour and 30 minutes of resting between turns.

They are excellent, can be frozen, the same dough is perfect for croissants and various layered brioches found in cafes but homemade ones have an edge.

Follow me in the kitchen today there are nutella cruffin!

Nutella cruffin or layered muffins breakfast recipe vickyart art in the kitchen

Difficulty: Medium
Cost: Inexpensive
Preparation time: 1 Hour
Cooking time: 15 Minutes
Portions: 20
Cuisine: Italian

Ingredients

4 cups All-purpose flour
3/4 cup Milk
2 Eggs
2 tbsps Butter
1/3 cup Sugar
3/4 cup All-purpose flour (optional)
as needed Nutella
1 1/3 cups Butter

Preparation

Prepare the brioche dough: dissolve the yeast in the milk and pour half of it into the mixer, add the flour, sugar, butter, and egg, start the machine and add the other egg and the milk little by little.
The dough should be firm, not sticky, it must be workable, if not add a bit of flour.
Make a ball and let it rise until doubled, about 3-4 hours.
After rising, take the dough and roll out a rectangle, take the butter for layering, work it quickly with the flour, this is just to obtain a rectangle more easily, otherwise use only the butter placing it between two sheets of parchment paper.
Roll out with a rolling pin and make a rectangle 1/3 smaller than the brioche rectangle, place it on the brioche dough, fold the part of the dough over the butter and fold the other side over to cover the first, like a book.
Wrap the rectangle in plastic wrap and place in the fridge for 10 minutes.
After the time has passed, take the dough from the fridge, place the narrow side of the rectangle facing you.
Fold the short side towards the middle of the dough, place the other half on top, roll out with the rolling pin, fold again, wrap with plastic wrap and place in the fridge for 30 minutes.
After the time, take the dough out of the fridge, roll it out with the rolling pin and repeat the folds, place in the fridge for 30 minutes.
Repeat this operation one more time for a total of 3 folding turns.
At the end, take the dough and roll it out, cut small rectangles about 3 inches tall and 6 inches long, spread with Nutella, roll them up and place the rolls inside muffin molds, let rest for 20 minutes.
Preheat the oven to 350°F, bring it to temperature, bake for 15 minutes, do the toothpick test.
Remove from oven, let cool and dust with powdered sugar.
If you prepare them in advance you can always warm them in the oven, do not bake them again, just heat the oven, bring it to a temperature of 350°F then bake them for a few minutes and turn off the oven.
Bon appétit
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