Almond Raspberry Cruffins

• instant dry yeast↗1 ч. л. tsp
• lemon juice1 ч. л. tsp
• strong wheat flour↗225g g

  sifted, plus extra for shaping

• golden fine sugar↗25g g
• cold unsalted butter↗140g g

  cut into cubes the size of sugar cubes

• unsalted butter50g g
• golden fine sugar↗50g g
• ground almond↗50g g
• plain flour↗1 ч. л. tsp
• almond extract↗кілька крапель
• egg yolk↗1
• seedless raspberry jam↗кілька ст. л. tbsp
• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   For the dough, measure 75 ml of warm water, add the dry yeast and stir until dissolved. Measure another 75 ml of ice‑cold water and add the lemon juice to it. In a large bowl combine the flour, sugar and ½ tsp fine salt, then rub in the cold butter cubes until coated with flour. Pour the prepared yeast water and lemon water into the bowl. Work quickly with a round‑blade knife to form a coarse dough with butter pieces inside.

2. 2

   Place the dough on a flour‑dusted surface, shape it into a low rectangle without over‑kneading, then wrap in cling film and chill for 15 min in the freezer.

3. 3

   Dust the work surface and the dough with flour. Roll the dough in one direction until its length is about three times its width, roughly 45 × 15 cm. Keep the sides even and the top and bottom edges as straight as possible.

4. 4

   Fold the dough in half. Lift the lower third upward, then fold the upper third down, forming a neat block. Turn the block so the open side faces right like a book. Gently press the edges with a rolling pin. Roll and fold the dough three more times, creating a smooth dough with random butter ribbons. If the dough ever feels greasy or elastic, cover and chill for 10 min before continuing. Wrap the finished dough and chill for at least 1 hour.

5. 5

   For the filling, whisk all ingredients together, add a pinch of salt and set aside until needed.

6. 6

   For shaping, place the dough on a flour‑dusted surface. Cut it in half lengthwise, keep one half in the fridge. Roll the other half into a 30 × 20 cm rectangle, then cut it into strips 10 cm wide. To create more layers, fold each strip in half lengthwise. Place a generous teaspoon of almond mixture at one end of a strip, then roll the dough around it into a spiral. Place the spiral, cut side up, into a non‑stick muffin tin. Repeat to make 6 cruffins. Cover them loosely with cling film. They can be left in the fridge overnight. (Any leftover filling can be frozen.)

7. 7

   Allow the dough to rise at a cool room temperature for 2 hours or until it fills the muffin cavities. Preheat the oven to 190 °C (170 °C convection / gas mark 5). Bake the cruffins for 20‑25 min until they rise and develop a deep golden‑brown colour. Remove and cool slightly on a rack. To fill with jam, transfer it to a pastry bag with a 5 mm tip or use a kitchen squeeze bottle. Insert the tip into the centre of the cruffin and pipe the jam. Dust the cruffins with powdered sugar and serve cooled or warm on the day of baking.