Cruffin Recipe {Vegan Croissant Muffin Recipe}

Proof the yeast

1. In a large bowl combine warm (105-115 F) ½ c + 1 tablespoon of almond milk and active dry yeast. Let is sit for 10 minutes. (I always use food thermometer to check the temperature).

Combine milk-yeast mixture and the remaining liquid ingredients

1. To a bowl with yeast whisk in apple sauce, ½ cup + 1 tablespoon of olive oil and Maple syrup.

Combine wet and dry ingredients

1. In another large bowl mix together flour and salt and stir in wet ingredients. Knead the dough by hands until it is smooth and elastic. Cover the bowl with a dough with a clean kitchen towel and place in a warm place until it doubles in size, about 40 to 60 minutes.

Divide the dough and roll it out

1. Divide the dough into 6 even size balls. On a lightly floured surface, roll each ball into a rectangle (or oval) approximately 5 by 15 inches long. Brush the rectangle with 1 teaspoon of olive oil (at this point you have 4 remaining tablespoon of olive oil) and sprinkle 2 tablespoon of raisins on top. Starting from the short end, roll the dough into a log. Now, roll out the log until it's about 10 in long.

 Shape the log into a Cruffin

1. Using a sharp knife, cut the log lengthwise into 2 smaller logs. Roll each log into a spiral and place into a muffin cavity. Repeat the process with the rest of the dough. Note 1

Let the dough rest and bake

1. Preheat the oven to 395 F. After you fill out all muffin cavities, let the unbaked Cruffins rest in a warm place for 30 minutes. After that, bake Cruffins for 20 minutes. Remove Cruffins on a cooling rack and let them cool for 15 minutes.

Prepare the "topping"

1. Place chocolate chips and the remaining 1 tablespoon of almond milk in a small bowl. Microwave for 20 seconds and whisk until chocolate has melted and is smooth. Using a fork or a pastry bag fitted with a thin tip #1, drizzle melted chocolate over Cruffins. Top with chopped walnuts and dust with a powdered sugar.