Blueberry Cruffins

Cruffins have become popular in the U.S. by Mr. Holmes Bakehouse in San Francisco.  In fact, they are so desired that someone broke into the bakery to steal the recipe in 2015. The thief didn’t steal anything else, not even the cash. In a way it sounds like a ridiculous reason to risk going to jail, but it also shows how awesome a cruffin is. You know how they say there is no such thing as love at first sight but there is lust at first sight? When I first saw the photos of the cruffin from Mr. Holmes Bakehouse, I fell in deep lust. I needed to have this cruffin, like now. But San Francisco is on the other side of the continent, what can I do? The only other way was to bake it on my own.

Ingredients:

• 150 grams (1 cup + 1 tbsp) bread flour
• 150 grams (1 cup + 1 tbsp) all-purpose flour
• 1 1/2 tsp (6 grams) instant dry yeast
• 2 tbsp. granulated sugar
• 160 grams (1/2 cup + 2 tbsp) luke-warm filted water (not tap)
• 50 grams (3 1/2 tbsp) salted butter, soften and cubed
• 165 grams (11 1/2 tbsp) salted butter, room-temperature
• blueberry jam
• powdered sugar

Instructions:

1. In a bowl of a standing mixer attached with a dough hook, mix bread flour, all-purpose flour, yeast, and sugar.
2. Once mixed, add in your water and knead on low speed until a shaggy dough forms, about 3 minutes.
3. Add in the 50 grams of softened and cubed butter and knead for 5 minutes on low speed until the butter is incorporated and then raise your speed to medium and knead for about 10-15 minutes until a smooth ball of dough forms.
4. Cover the bowl with plastic wrap and let the dough rise for about 45 minutes, the dough will puff up and be larger in size.
5. For full instructions : thebusyspatula.com

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