For the butter layer
- 8.8 oz. (250g) cold butter, diced
- 1/3 cup (40g) all-purpose flour
For the dough
- (500g) all-purpose flour
- 1/4 cup (50g) sugar
- 1 1/2 tsp. salt
- 1.5 oz. (42g) fresh yeast
- 1 oz. (30g) butter, at room temperature
- 1 egg
- 2 egg yolks
- 6 oz. (170g) cold milk
For the filling
- 4.2 oz. (120g) soft dried prunes
- 4 tbsp. water
- Start the night before with the preparations. Cut the cold butter into pieces and mix with the flour. Knead until well combined – do this quickly, so the butter does not get warm. Place between two pieces of plastic wrap or baking parchment and form into a square with a thickness of about 0.4 inch (1cm) – works best with a rolling pin. Cover and place in the fridge over night.
- For the dough add flour, sugar and salt to a large bowl and mix. Crumble the fresh yeast into pieces and add together with the butter, egg, egg yolks and the cold milk to the bowl. Knead until you get a nice smooth dough. Form a ball and wrap loosely in plastic wrap. Transfer to a bowl and place in the fridge over night (about 8-10 hours).
- Take the dough out of the fridge the next morning and roll out on a floured surface to a square – about double the size of the butter square. Add the butter (without the plastic wrap) on top of the dough – the edges should point to the sides of the dough square (45° rotation). Fold the dough edges over the butter so it looks like an envelope. Press the seams together so the butter is completely sealed in. Roll out to a rectangle with triple the length of the square before. Fold the ends towards the center on top of each other so you get a square again with three layers. Wrap in plastic wrap and place in the fridge for about 30 minutes.
- Take the dough out of the fridge and repeat the process. Roll out again (let the open side of the package face you when rolling out) and fold again. Place in the fridge for another 30 minutes. While the dough is resting, mix the dried prunes with the water in a mixer until you get a smooth paste.
- Roll out the dough on a floured surface to a rectangle with a thickness of about 0.2 inch (5mm) – one side should have a length of about 12 inches (30cm). Spread the prune puree on top and roll up begining with the longer side. Cut the roll into 1.5 inch (4cm) thick slices and place in paper liners sitting in a muffin tin (you can bake it without paper liners, but I would recommend greasing the tin in that case). Cover loosely with plastic wrap and let rise for about 40-45 minutes.
- Preheat the oven to 390˚F (200°C). Place the cruffins in the middle of the oven and bake for about 16-18 minutes – they should get a nice golden color. Take out of the oven and let cool down on a wire rack.
- Enjoy baking!