VEGAN NUTELLA CRUFFINS

Vegan Nutella cruffins combine the decadent flavors of chocolate hazelnut spread with the airy and flaky goodness of a croissant-muffin hybrid.

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WHY YOU'LL LOVE THIS RECIPE

The Foundation: A Flaky Pastry

At the heart of the cruffin is the pastry itself, which is crafted to achieve that perfect balance of airiness and flakiness. The dough is typically made using plant-based ingredients, such as all-purpose flour, almond milk, and coconut oil or vegan butter. This combination allows the pastry to rise beautifully while maintaining that signature buttery flavor that is often associated with traditional croissants. The rolling and folding technique used in preparing the dough is crucial; it creates layers that contribute to the cruffin's light texture, making each bite a delightful experience.

The Star Ingredient: Vegan Nutella

The filling of these cruffins is where the magic truly happens. Vegan Nutella, a plant-based version of the classic chocolate hazelnut spread, serves as the luscious filling that brings a rich, creamy sweetness to the pastry. Made from roasted hazelnuts, cocoa powder, and a sweetener such as maple syrup or agave nectar, this vegan alternative captures the essence of the original while ensuring that it remains free from dairy and animal products. The spread is generously swirled into the dough, creating a delightful contrast between the soft, sweet interior and the crispy exterior of the cruffin.

Baking to Perfection

Once filled, the cruffins are baked to golden perfection. The baking process is essential, as it allows the layers of pastry to expand and create that sought-after cruffin shape—tall and slightly domed, with a crispy outer layer that gives way to a soft and gooey center. The aroma that fills the kitchen while these pastries are baking is nothing short of heavenly, enticing anyone nearby to indulge in the deliciousness that awaits.

Serving Suggestions

Vegan Nutella cruffins can be enjoyed warm or at room temperature, making them a versatile treat for various occasions. They can be served as a delightful breakfast option, a sweet snack during the day, or even as a dessert at a gathering. For an added touch, they can be dusted with powdered sugar or drizzled with a bit of extra vegan chocolate sauce, enhancing their visual appeal and flavor profile.

In this blog post, we’ll explore the history of cruffins, share the scientific basis for vegan ingredient swaps, and provide essential tips for making the best cruffins you’ll ever taste.

THE HISTORY OF CRUFFINS

Cruffins were invented in the vibrant culinary scene of San Francisco in 2013. This innovative pastry blends the flaky texture of a croissant with the soft, moist interior of a muffin. The delightful combination quickly captured the hearts of pastry lovers worldwide. As the trend evolved, vegan versions emerged to cater to plant-based diets.

VEGAN INGREDIENT SWAPS IN BAKING

Making these incredible cruffins vegan is easier than you might think. The key lies in substituting traditional ingredients with plant-based counterparts:

• Egg Replacement: Use applesauce to bind the mixture and keep it moist.

• Moisture and Fat: Choose Natura Oat Milk and olive oil to provide essential moisture and fat without compromising flavor.

• Natural Sweetness: Opt for maple syrup instead of sugar for enhanced sweetness and rich depth.

  
  

TIPS FOR MAKING THE BEST VEGAN CRUFFINS

To achieve the best cruffins, keep these essential tips in mind:

• Check Yeast Activation: Ensure your yeast is active by using warm liquid (between 105-115°F) to encourage rising.

• Knead Thoroughly: Knead the dough until it’s smooth and elastic for a light texture.

• Allow Proper Rising: Let your cruffins rise in a warm environment before baking; this step is vital for the perfect puff.

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VEGAN NUTELLA CRUFFINS

Serves: 12

INGREDIENTS

• ½ c + 2 tbsp Natura Oat Milk, divided

• 1 tablespoon active dry yeast

• ½ c applesauce

• ½ c + 5 tbsp olive oil divided

• 5 tablespoon Maple syrup

• 3 ½ c all-purpose flour

• ¼ teaspoon salt

• 4 tablespoon powdered sugar, optional

• Vegan chocolate hazelnut spread for filling, optional

TO MAKE

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.

   
   

2. Combine milk-yeast mixture and the remaining liquid ingredients

   
   

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

   
   

4. Combine wet and dry ingredients

   
   

5. 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.

6. Divide the dough and roll it out

   
   

7. 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. If using chocolate hazelnut spread, then spread approx 2 teaspoons across dough.

   
   

8. Starting from the short end, roll the dough into a log. Now, roll out the log until it's about 10 in long.

   
   

9. 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.

   
   

10. Let the dough rest and bake

    
    

11. 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.

    
    

12. Brush with melted vegan butter, then roll in powdered sugar. If you like, fill a piping bag with more chocolate hazelnut spread and insert the tip of a piping tip into the cruffin, fill with spread. Enjoy!